Curried Egg Salad Sandwich

Break tradition! Especially when it’s with McCormick® Hot Madras Curry Powder. Mix this savory egg salad together and scoop it onto your favorite toasted English muffins. Garnish with watercress and radish sprouts ... Is it lunchtime yet? Recipe and photo courtesy of Heidi of FoodieCrush.

Ingredients
Serves: 4
Directions
10 mins Prep time
10 mins Prep time
  • Coarsely chop eggs and place in a large bowl. Mash with fork or potato masher and set aside.

  • In a separate small bowl, mix mayonnaise, curry powder, onion powder, salt and pepper until well blended. Mix the curry mayonnaise into the mashed eggs, adding more seasoning to taste if desired.

  • Toast bread and spread with butter. Divide egg salad mixture evenly among 4 pieces of bread and top with watercress and radish sprouts. Top with remaining 4 slices of bread if desired.

Cooking tip

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

Nutrition information

Nutritional Information coming soon!

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