Ingredients
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5 ea Large Egg
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1/2 tbsp Curry powder
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2 tbsp Mayonnaise
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1/2 tbsp Yellow mustard
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Salt and Pepper
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1 stalk Celery, finely chopped
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1 tbsp Chives - Fresh
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2 slices Pumpernickel bread - toasted
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4 leaves Boston lettuce
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1/4 cup Radish - thin sliced
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3/4 cup Alfalfa sprouts
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8 oz Beets - pickled
Directions
Steps
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1
Done
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Place the eggs in a saucepan of cold water, covering by about an inch. Bring to a boil then reduce the heat and simmer for 10 minutes. |
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2
Done
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Prepare a large bowl with ice water. Drain the eggs and place in the ice water for about 5 minutes. |
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3
Done
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Peel and chop the eggs and place in a large bowl. |
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4
Done
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Toast the curry powder in a small dry skillet on low for 1 minute and allow to cool. |
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5
Done
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Sprinkle the curry powder over the eggs then, add the mayonnaise, mustard, salt and pepper and gently stir to mix. Stir in the chopped celery and chives. |
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6
Done
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Cut the toasted bread in half and top with the lettuce leaves, followed by the egg salad, radishes and sprouts. Top with the celery leaves and a sprinkling of chives. Add the beets to the side and serve. |
