Curried Egg Sandwiches

Name: Curried Egg Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 6 unit large eggs; 1.5 tsp mild yellow curry powder; 3 tbsp whole-egg mayonnaise; 40 g softened butter; 8 slices sliced white bread; 2 tbsp Fresh chives; 0.25 tsp fine salt; 0.25 tsp freshly cracked black pepper; 40 g iceberg lettuce

Creamy hard-boiled eggs mashed with mild curry powder and chives between soft buttered bread. A timeless Australian church-hall and picnic favourite.

🇦🇺Australia· South Australia

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 360 kcal

Ingredients

0 of 9 gathered

Servings

6 unit large eggs — free-range, at room temperature
1½ tsp mild yellow curry powder — standard Australian pantry style such as Keen's
3 tbsp whole-egg mayonnaise — good quality
40 g softened butter — for spreading
8 slices sliced white bread — soft sandwich loaf
2 tbsp Fresh chives — finely chopped
¼ tsp fine salt — to taste
¼ tsp freshly cracked black pepper — to taste
40 g iceberg lettuce — finely shredded

Equipment

•medium saucepan
•slotted spoon
•mixing bowl
•fork
•butter knife
•cutting board

Nutrition

Per serving, approximate

Calories: 360 kcal
fat: 20 g
carbs: 32 g
fibre: 2 g
protein: 14 g
calories: 360 kcal

Instructions

1
Place the eggs into a medium saucepan and cover with cold tap water by two centimetres.
2
Bring the water to a rolling boil over medium-high heat.
3
Turn off the heat, cover with a lid, and let the eggs sit in the hot water for nine minutes.
4
Transfer the eggs immediately into a bowl of ice water to stop the cooking.
5
Peel the cooled eggs and place them into a clean mixing bowl.
6
Mash the eggs with a fork until crumbled but with distinct small chunks remaining.
7
Add the mayonnaise, curry powder, chopped chives, salt, and black pepper to the mashed eggs.
8
Mix well with a spoon until the filling turns evenly golden and creamy.
9
Spread softened butter generously across one side of all eight bread slices.
10
Divide the curried egg mixture over four slices and top with shredded lettuce if desired.
11
Top with the remaining bread slices, press down lightly, and cut diagonally into neat triangles.

Chef's tips

Buttering the bread completely to the crusts prevents the egg filling from making the bread soggy. For the cleanest sandwich cuts, wipe your chef's knife with a damp cloth between each slice. Cool the boiled eggs completely before peeling so the shells slip off smoothly.

Ingredient substitutions

sliced white bread → gluten-free sandwich bread or wholemeal loaf
fresh chives → finely chopped spring onion greens or fresh watercress
butter → margarine or plant-based dairy-free spread

Storage

Keep prepared sandwiches tightly wrapped in baking paper and foil in the refrigerator for up to twenty-four hours.

Reheating

This dish is best served chilled or at cool room temperature and should not be reheated.

Common mistakes to avoid

•Overboiling the eggs until the yolks develop an unpleasant grey ring and sulphuric smell.
•Mashing the eggs into a smooth paste rather than keeping some pleasing texture.
•Skipping the butter layer, which leads to soggy bread within an hour.

Serving suggestions

Serve on a vintage platter alongside hot billy tea or black tea.Pack into lunchboxes or an esky for a picnic at the footy.Pair with a handful of salted potato crisps and pickled gherkins.