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Curried Egg Salad on Toast

Featured in the Honolulu Star-Advertiser on April 16, 2014.

Curried Egg Salad on Toast


Curried Egg Salad on Toast

  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon champagne vinegar (available at local grocers)
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • 2 teaspoons fresh lemon juice
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped Maui onion
  • 6 large eggs, hard-boiled and coarsely chopped
  • 6 pumpernickel bread slices, toasted and sliced on the diagonal
  • 1 cup watercress, leaves only


Combine mayonnaise and next 5 ingredients (through lemon juice) in a small bowl, whisking until smooth. Fold in celery, onions, and eggs. Cover and chill until ready to serve. Divide egg salad mixture among bread pieces. Garnish, with watercress. Makes 6 servings.

Approximate Nutrient Analysis per serving:
300 calories, 20 g fat, 3.5 g saturated fat, 200 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g sugar, 10 g protein


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