Favorite Curried Eggs
Creamy curried eggs combined with mushrooms, celery, and nuts create a flavorful, hearty dish perfect for brunch or a comforting meal with toasted English muffins.
Ingredients
- 3 Tbsp. butter ⓘ
- 1/3 cup finely minced celery ⓘ
- 2 large cans B&B mushrooms ⓘ
- 1 to 3 Tbsp. curry powder ⓘ
- 3 cans cream of mushroom soup ⓘ
- 1 can cream of celery soup
- 1 chicken bouillon cube ⓘ
- 2 cups milk ⓘ
- 18 hard-boiled eggs ⓘ
- 2 Tbsp. dry sack sherry ⓘ
- 2 Tbsp. freshly minced parsley ⓘ
- 1/2 cup chopped Macadamia nuts ⓘ
- toasted English muffins ⓘ
Instructions
- Melt butter in a heavy deep saucepan over medium heat.
- Saute finely minced celery until soft, not brown.
- Drain mushrooms and add them along with curry powder to the celery mixture. Mix well.
- Saute for 1 minute.
- Stir in the cream of mushroom soup, cream of celery soup, and chicken bouillon cube.
- Add milk and blend until smooth. Cook for 1 minute over medium heat.
- Peel and halve the hard-boiled eggs.
- Stir in dry sack sherry, minced parsley, and chopped Macadamia nuts.
- Serve the curried eggs hot, accompanied by toasted English muffins.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).