Curried Egg Salad Sandwich

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Curried Egg Salad Sandwich


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

1) Place eggs in a saucepan and add enough water to cover. Bring to a boil,remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and chop coarsely.
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.
3) Divide evenly, and top each slice of bread with lettuce and egg salad. Serve with the chips. 


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