Curried Egg Salad Sandwich Recipe

Name: Curried Egg Salad Sandwich Recipe
Total time: 40 min
Ingredients: 8 large eggs; 1/3 cup mayonnaise; 1/2 teaspoon McCormick Gourmet Hot Madras Curry Powder; 1/4 teaspoon McCormick Gourmet Onion Powder; 1/4 teaspoon kosher salt and freshly ground black pepper; 8 slices english muffin bread , (4 slices if serving open face); 2 tablespoons butter , if desired; Watercress leaves and radish sprouts for garnish

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Total: 40

Servings: 4

Ingredients

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8 large eggs1/3 cup mayonnaise1/2 teaspoon McCormick Gourmet Hot Madras Curry Powder1/4 teaspoon McCormick Gourmet Onion Powder1/4 teaspoon kosher salt and freshly ground black pepper8 slices english muffin bread, (4 slices if serving open face)2 tablespoons butter, if desiredWatercress leaves and radish sprouts for garnish

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Instructions

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Step 1

Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.

Step 2

Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.

Step 3

In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.

Step 4

Mix the curry mayonnaise into the mashed eggs and season to taste.

Step 5

Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.