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.
CURRIED EGG SALAD SANDWICH
- 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.