Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Curried Egg Salad
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- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 212
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 115 mg
- Sodium
- 336 mg
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 212
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 115 mg
- Sodium
- 336 mg
Ingredients
Directions
- In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.
