Oh I love curry egg salad sandwiches and picnics! The two go hand in hand!
There are an endless number of ways to make egg salad. And it seems everyone has their own special secret that makes it best. I love curry egg salad. It’s the perfect way to dress up what seems to be a fading dish.
We took a lovely drive to the lake last week and it was the perfect excuse to put together an English(ish) picnic. I made curry egg salad, put it on fluffy white bread with a leaf of lettuce. Packed salt and vinegar chips, homemade cardamom scones with cardamom chantilly cream, homemade mint lemonade, and of course some masala chai. It was HEAVENLY! The dogs went swimming, I was posh and lovely, Nash dropped egg salad, chantilly cream, and was a sticky mess. So, you know, everything as normal.
Easy to make, lasts well in the fridge, and so tasty. This dish is perfect for a picnic, or even a sandwich at lunch time. Or at least, I think it is. I’ve never understood people that don’t like egg salad. It makes no sense. Unless you hate eggs and fun. Yes, eggs and fun. Together. Hate.
6 servings per container
- Amount Per ServingCalories132
- % Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Cholesterol 247mg 83%
- Sodium 170mg 8%
- Potassium 126mg 4%
- Total Carbohydrate
- Dietary Fiber 0.3g 2%
- Sugars 1g
- Protein 9.9g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.