Curried Egg Sandwich

How to Make Curried Egg Sandwich

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1. Lower the eggs into a pan of boiling water and cook for 10 minutes.

   Mark done Start 10 min timer

2. Drain the eggs and cool them in a bowl of iced water for 5 minutes, then peel them.

   Mark done Start 5 min timer

3. Chop the eggs roughly with a knife, keeping some texture, and put them in a bowl.

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4. Stir together the mayonnaise, yoghurt, curry powder and chutney, then fold this through the eggs with the spring onions, salt and pepper. Taste and adjust the seasoning.

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5. Butter one side of each slice of bread right to the edges.

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6. Lay lettuce on 4 of the slices, spoon the egg mixture over the lettuce and spread it evenly, then top with the remaining bread, butter side down.

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7. Press gently, trim the crusts if you like, and cut into triangles or fingers.

   Mark done

Tips for Making Curried Egg Sandwich

• Chop the eggs by hand. Mashing them makes a paste, and chopped eggs give the filling body and texture.
• Butter the bread right to the edges. It seals the bread against the filling and stops the sandwich from getting soggy.
• Use a mild curry powder and add it gradually. It cooks in the mayonnaise only lightly, and a strong one can taste raw.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What to Serve with Curried Egg Sandwich

• Cucumber slices
• A cup of tea
• Crisps

Storing & Reheating Curried Egg Sandwich

The filling keeps in a covered container in the fridge for up to 2 days. Assembled sandwiches are best eaten within 4 hours; wrap them in damp kitchen paper and cling film if packing them for a lunchbox.

Curried Egg Sandwich FAQ: Common Questions

Curried Egg Sandwich Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.