RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 665
| View Recipe |
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| Recipe Name: |
Curried Egg Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-07-15
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.50
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Teaspoons curry powder, sweet
1 to taste pepper, black
0.25 Cup mayonnaise
4 Each lettuce, Boston leaves
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Directions:
In a small bowl, combine all ingredients. Cover and chill until ready to serve.
To make sandwiches, place 1 leaf of lettuce on a slice of bread. Top with egg salad and spread evenly over the bread and lettuce. Top with another slice and serve. |
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| Nutrition per Serving: |
| Calories: |
343 |
Total Carbs: |
27.4 |
Net Carbs: |
23.1 |
| Cholesterol: |
4.9 |
Fat: |
16.1 |
Protein: |
21.97 |
| Fiber: |
4.27 |
Sodium: |
842.98 |
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