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This was DEEE-licious! I cut the recipe down to 1 serving - I made it for my breakfast - and was very pleasantly surprised. I was a bit skeptical of the ingredient list as I am not very adventurous when it comes to cooking, and for me this was an adventurous recipe! With that said, I followed the recipe exactly as written and had a wonderful breakfast. The egg salad itself has a bit of bite and some sweetness from the coconut. I used Fage plain greek yogurt and organic mayo, so that made it nice and creamy. Loved the chopped roasted cashews too - crunch factor is a plus for me. I served open-face on gluten-free raisin bread and that really worked for me - the sweetness of the bread was a perfect compliment for the egg salad. BTW - I skipped the spinach as I didn't have any on hand, but did not miss it to be honest. Excellent recipe Cookgirl - thanks for posting. Made for ZWT8 and the Herbaceous Curvaceous Honeys! Photo to follow...

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FloridaNative August 18, 2012

This is very good and different. I used pecans since I had no cashews on hand. I served it with Sweet Potato Carrot Bisque and they were an excellent partnership. Thank you so much for sharing this great recipe my husband and I both appreciate it! :)

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mike's shannie January 30, 2008
Curried Egg Salad Sandwich on Raisin Bread