Curried Egg Sandwich
Creamy hard-boiled eggs mashed with mild curry powder, whole-egg mayonnaise, and crisp chives, tucked into soft white sandwich bread with fresh lettuce.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Medium saucepan
- •Slotted spoon
- •Mixing bowl
- •Fork or potato masher
- •Chef's knife
- •Bread knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 16 g
- calories
- 380 kcal
Instructions
- 1
Bring a medium saucepan of water to a gentle rolling boil.
- 2
Carefully lower the eggs into the water using a slotted spoon.
- 3
Boil the eggs for nine minutes until the yolks are fully set.
- 4
Transfer the eggs immediately into a bowl of iced cold water to cool completely.
- 5
Peel the cooled eggs and place them into a clean mixing bowl.
- 6
Mash the eggs with a fork into small, chunky pieces.
- 7
Add the mayonnaise, mild curry powder, Dijon mustard, salt, pepper, and chopped chives.
- 8
Stir the mixture thoroughly until evenly combined and creamy.
- 9
Spread softened butter generously across one side of each slice of bread.
- 10
Divide the curried egg mixture evenly across four buttered slices.
- 11
Top with shredded lettuce and close with the remaining slices.
- 12
Slice sandwiches diagonally with a serrated bread knife and serve immediately.
Chef's tips
Cooling the eggs in an ice bath halts cooking and makes peeling easier. Mash the eggs while keeping small chunks of white for classic tuckshop texture. Ensure lettuce leaves are completely dry to keep the bread crisp.
Ingredient substitutions
- white sandwich bread → gluten-free sliced bread
- cos lettuce leaves → fresh baby rocket leaves or mustard cress
- whole-egg mayonnaise → plain Greek yoghurt with a squeeze of lemon juice
Storage
Store leftover curried egg filling in an airtight container in the fridge for up to two days.
Reheating
This sandwich is served cold or at room temperature and is not suitable for reheating.
Common mistakes to avoid
- •Overboiling the eggs, which creates an unappealing grey ring around the yolks.
- •Adding hot eggs to mayonnaise, which melts the sauce and turns the filling oily.
- •Over-mashing the eggs into a pureed paste instead of leaving small chunky bits.
Serving suggestions
Cooked Curried Egg Sandwich?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
