Ingredients

The following ingredients have 4 Servings
  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1/2 teaspoon McCormick Gourmet Hot Madras Curry Powder
  • 1/4 teaspoon McCormick Gourmet Onion Powder
  • 1/4 teaspoon kosher salt and freshly ground black pepper
  • 8 slices english muffin bread (, (4 slices if serving open face))
  • 2 tablespoons butter (, if desired)
  • Watercress leaves and radish sprouts for garnish

Instruction

  • Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
  • Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
  • In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.
  • Mix the curry mayonnaise into the mashed eggs and season to taste.
  • Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.