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Curried Egg Salad on Toast

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


Ingredients:

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

Directions:

  1. Combine mayonnaise and next 5 ingredients (through lemon juice) in a small bowl, whisking until smooth.
  2. Fold in celery, onions, and eggs.
  3. Cover and chill until ready to serve.
  4. Divide egg salad mixture among bread pieces.
  5. 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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