Remove shells from hard-boiled eggs. Mash in a bowl.
Add mayonnaise and mash and mix with a fork. Just use enough mayo to mix well, but not so that it becomes the main flavour. I like to use a whole egg mayonnaise.
Add curry powder. Mix well and taste. Add more curry powder if you need, and salt and pepper to taste.
Add herbs and mix well. The herbs are cut fresh from my garden. I leave the white parts of the spring onion to continue to produce. The garlic greens are just the baby leaves of my garlic bulbs that planted earlier in the year.
I have used crunchy rye crackers because I like the texture, but this would be great in a sandwich with lettuce, on english muffins, or in a salad wrap.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 187 (67%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 428.9mg||132 %|
|Sodium 816mg||28 %|
|Potassium 222.2mg||6 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.9g|
|Protein 13.7g||20 %|
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Calories per serving: 279
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