• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Curried Egg Salad Sandwich

Jump to recipe
Preparation time: 20 min
Serves 4 people
4.65 Average Rating

Do two slices of bread make everything better? I think we just found the cheat code to deliciousness!

In this super affordable recipe by creator and home cook, Tom Smallwood, the classic egg salad is plated up between two thick wholesome bread slices. Slot this one in your lunch rotation and you won't regret it.

Print Recipe
Published

Ingredients

  • 3 eggs
  • ½ bunch chives, sliced very thin
  • Salt & pepper to taste
  • 2 Tbsp mayonnaise
  • ½ tsp curry powder
  • 2 slices white bread, cut thick  

Method

Cook Mode
Prevents screen sleep mode
  1. Start by gently lowering the eggs into boiling water seasoned with salt. Allow to cook for 7 minutes before removing. Place into a bowl of ice water or run under cold water to stop the cooking process.
  2. Peel the eggs and add to a food processor. Pulse to finely mince the eggs (be gentle, we want crumbly eggs, not paste).
  3. Add to a bowl with mayonnaise, curry powder and chives, seasoning to taste with salt and pepper.
  4. Butter 1 side of each slice of bread and add a generous amount of the egg salad mixture to one slice.
  5. Top with the other slice of bread and serve.

Notes

Nutrition Per Serve

  • 250g Serving size
  • 2750kJ 657kcal Energy
  • 25g Protein
  • 47g Total fat
  • 8g Saturated fat
  • 34g Carbs (total)
  • 3g Carbs (sugar)
  • 925mg Sodium
  • 3g Fibre
  • 12.3µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.65

36 reviews

More great recipes