Curried Egg Salad on Toast
Featured in the Honolulu Star-Advertiser on April 16, 2014.
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