Curried Egg Salad Sandwich with Aloha!

hawaiian recipes kaiulani spices

It definitely was a different Easter this year, but one thing we noticed after our Easter Egg hunt at home was we still had a lot of eggs leftover!

Not quite sure what to do with them we decided to make an Egg Salad with a different Hawaiian twist. This Curried Egg Salad uses Exotic Curry Powder from Ka'iulani Spices.

So good!



  • 8 Large Eggs
  • 1/3 Cup Mayonnaise
  • 1 tsp Ka'iulani Spice Exotic Curry Powder
  • 1 tbs Chopped Fresh Chives
  • Kosher Salt and Black Pepper
  • 4 Slices Wheat Bread
  • 4 Large Leaves Bibb Lettuce



Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.

 In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad.


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