Curried Egg Salad And Cucumber Sandwiches Recipes
EGG SALAD AND CUCUMBER SANDWICHES
Cool, crisp cucumber adds a summery crunch to these tasty egg sandwiches with just a little kick. Sometimes I substitute rye bread for sourdough and add celery. -Kelly McCune, Westerville, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.
Nutrition Facts : Calories 458 calories, Fat 25g fat (6g saturated fat), Cholesterol 296mg cholesterol, Sodium 823mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CURRIED EGG SANDWICHES
Delicious curried egg salad sandwiches guaranteed to fill you up.
Provided by xIndustrialLovex
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g
CURRIED EGG SALAD
A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 8
Steps:
- Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.
Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CURRIED EGG SALAD SANDWICHES
Have a hearty sandwich that features a new flavor zip to traditional egg salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients except bread and cucumber.
- Spread egg salad on 4 bread slices. Top with cucumber and remaining bread.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 325 mg, Fat 2 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 9 g, TransFat 0 g
CURRIED EGG SALAD
Here is a recipe our colleague Jeff Gordinier got from the New York chef Jesse Schenker in the process of writing an article about Mr. Schenker's efforts to lose weight. It is for a much lighter version of the egg salad you may ordinarily make, with Greek yogurt standing in for mayonnaise and a number of egg yolks held back from the finished dish. But it is important to note that you don't have to do that. You can make this dish with all the yolks if you like, and pile the result into the midst of a green salad or on top of a roll, and you'll have a fine meal indeed.
Provided by The New York Times
Categories easy, lunch, quick, main course
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine one of the eggs with the whites of the three remaining eggs. (Discard the three yolks or reserve for another use.)
- Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, vinegar and curry powder. Season with a pinch of kosher salt.
- Mix well and adjust seasonings as needed. If desired, spread egg salad on any healthful fiber cracker with single-digit carbohydrates per serving (in grams), and top with sliced cucumber.
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