July 24, 2010

Curried Egg Salad Sandwich

"Make egg salad night before for to enhance  flavors"
6 Lg. egg (only 2 yolks used)
2 Tbsp. reduced fat mayonnaise
2 Tbsp. water
1 1/2 tsp. hot or mild curry powder
1 celery stalk, thinly sliced (1/2 cup)
2 Tbsp. raisins
salt and pepper
4 whole wheat bread slices
1 medium tomato, sliced

Place eggs in a small saucepan and cover with cold water.
Heat over medium-high heat and bring to a boil.
Reduce the heat to low and gently simmer for 12 minutes.
Drain pan and refill with cold water.
When the eggs are cool to the touch, peel and cut in half.
Discard the yolks from 4 eggs.

Mix the mayonnaise and water together until smooth. Add the curry powder.
Add the celery and raisins. Toss well. 
Coarsely chop the egg whites and egg yolks
( this can be done with a knife or mash them with a fork). Add eggs to the mayonnaise mixture.
 Add salt and pepper to taste. Toss gently to combine.

Toast whole wheat bread. Spread egg salad on 2 slices. 
Cover with tomato slices and top with remaining 2 bread slices.
makes 2 servings




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