Warm Curried Egg Salad Sandwich: 4 Yummy Ideas
A simple and delicious curried egg salad sandwich, perfect for a quick lunch or snack. This recipe adds a warm, aromatic twist to classic egg salad with the addition of curry powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 sandwich
- Category: Sandwiches
- Method: No-Cook (for salad), Toasting (for bread)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices of bread
- Optional: Lettuce leaves, tomato slices
Instructions
- In a medium bowl, mash the hard-boiled eggs with a fork until they reach your desired consistency.
- Add the mayonnaise, curry powder, salt, and pepper to the mashed eggs.
- Stir until all ingredients are well combined and the egg salad is creamy.
- Toast the bread slices to your preference.
- Spread the curried egg salad evenly onto one slice of the toasted bread.
- If desired, add lettuce leaves and tomato slices on top of the egg salad.
- Place the second slice of bread on top to complete the sandwich.
- Slice in half and serve immediately.
Notes
- For a smoother egg salad, you can use a food processor to mash the eggs.
- Adjust the amount of curry powder to suit your taste.
- Add a pinch of turmeric for a brighter color.
- Consider adding finely chopped celery or red onion for extra crunch and flavor.
- This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 350-400 kcal (will vary based on mayonnaise and bread)
- Sugar: Approximately 3-5g
- Sodium: Approximately 400-500mg
- Fat: Approximately 25-30g
- Saturated Fat: Approximately 7-9g
- Unsaturated Fat: Approximately 18-21g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 2-3g
- Protein: Approximately 12-15g
- Cholesterol: Approximately 370-390mg