Curried Egg Salad Sandwich

Um, yes please! Saw this recipe on Real Simple and HAD to steal it.

Curried Egg Salad Sandwich


Serves 4| Hands-On Time: 10m | Total Time: 20m
Ingredients

8 large eggs
1/3 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh chives
kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce
potato chips, for serving

Directions:

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. Serve with the chips.

By Dawn Perry, April 2011

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.