Curried Egg Salad Sandwich on Raisin Bread |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Whole milk plain yogurt replaces some of the mayonnaise. Skip the coconut if you don't like it. It's good either way. Ingredients:
2 tablespoons plain yogurt |
3 tablespoons mayonnaise |
1 tablespoon coconut (flaked or grated-i lightly toasted the coconut in a dry cast iron skillet) |
1 tablespoon green onion, thinly sliced |
1 teaspoon curry powder |
salt, to taste |
cracked black pepper, to taste |
5 hard-boiled eggs, mashed |
1/4 cup cashews, toasted, chopped |
3/4 cup baby spinach leaves |
8 slices raisin bread |
Directions:
1. Combine the yogurt, mayonnaise, coconut (if using), green onion, curry powder, salt and black pepper.
2. Stir in eggs and cashews.
3. Divide and spread the egg salad mixture between four slices of raisin bread. Add the spinach leaves and top with the other four bread slices.
4. Serve with fresh sliced mangoes and papayas!
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