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Curry Egg Salad Sandwich Recipe

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5 from 138 reviews

This Egg Salad Sandwich with Curry and Crunch is a flavorful and satisfying lunch option perfect for a quick meal. Creamy hard-boiled eggs are mixed with mayonnaise and curry powder, then combined with crunchy celery and fresh green onions for texture and zing. Served on whole grain or white bread with crisp lettuce, this sandwich delivers a delightful blend of savory, spicy, and fresh flavors that are sure to please.

Ingredients

Egg Salad

  • 6 large hard-boiled eggs
  • ½ cup mayonnaise
  • 2 tablespoons curry powder
  • ½ cup diced celery
  • ¼ cup chopped green onions

Sandwich Ingredients

  • Lettuce leaves (for serving)
  • 4 slices whole grain or white bread

Instructions

  1. Hard-boil the eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, cover the pot, reduce the heat, and let the eggs simmer for 10 minutes. Remove from heat and cool the eggs under cold running water before peeling to make them easier to handle.
  2. Prepare the egg mixture: Chop the peeled hard-boiled eggs into small pieces and place them in a bowl. Add mayonnaise and curry powder, then mix thoroughly until the mixture becomes creamy and well combined, ensuring the curry is evenly distributed.
  3. Add crunch: Gently fold in the diced celery and chopped green onions into the egg mixture. This adds a refreshing crunch and vibrant flavor contrast to the creamy salad.
  4. Assemble the sandwich: Spread a generous amount of the prepared egg salad evenly over two slices of bread. Top each with fresh lettuce leaves, then cover with the remaining bread slices to form sandwiches.
  5. Serve: Cut the sandwiches diagonally for a classic presentation and serve immediately on their own or alongside your favorite side dishes for a complete meal.

Notes

  • Use firm, fresh eggs to ensure the best texture in your egg salad.
  • Adjust the amount of curry powder according to your preferred spice level.
  • For a lighter option, substitute mayonnaise with Greek yogurt.
  • Toast the bread slices if you prefer a crunchy sandwich exterior.
  • Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days.

Find it online: https://oliviabakes.com/curry-egg-salad-sandwich-recipe/