Curried Egg Salad Sandwich

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

1. 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.
2. 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