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–+ servings

Curried Egg Salad

Curried Egg Salad and mango chutney make a fantastic combo for gluten free Tea Sandwiches.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 tea sandwiches
Calories: 142kcal

Ingredients  

  • 4 slices gluten free bread - I used Udi's New Delicious white
  • 6 eggs - hard boiled & shelled
  • ½ teaspoon good quality Indian style curry
  • ¼ cup mayonnaise
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped cilantro
  • salt & pepper to taste
  • Mango chutney - store bought or home made (optional)

Instructions

  • In a medium bowl, smash the eggs with a fork until it is all in small uniform pieces. Add the remaining ingredients (through the s & p) and combine well. Spread half of the mixture onto one slice of bread & half on another. I spread mango chutney (a gift from a friend, but you can buy it in stores too) on the other sides of the bread. That really added a lot of flavor to the sandwich… yum!!!!

BLTea Sandwiches

  • Bacon, lettuce and tomato with mayo and S & P. Classic flavor combination.

The Cuban

  • (I live in Tampa! I had to make a cuban style!): Ham, swiss (or dairy free cheese), sliced pickle and spicy mustard.

Sunday Bagel

  • Smoked Salmon, red onion, cucumber, chives and cream cheese (or dairy free cream cheese alternative).

Nutrition

Nutrition Facts
Curried Egg Salad
Amount per Serving
Calories
142
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
129
mg
43
%
Sodium
 
149
mg
6
%
Potassium
 
49
mg
1
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
224
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.