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A deliciously tasty filling for the perfect sandwich – eggs with curry powder, mayo and spring onion (scallion).

Want to spice up your sandwich game? Give my Curried Egg Sandwiches a go! This recipe combines boiled eggs, curry powder and creamy mayonnaise for a delicious twist on a classic. The result is a filling and satisfying sandwich perfect for lunch, brunch, picnics or even a quick dinner. I love serving these on a toasted sourdough roll with some fresh greens, but feel free to adapt to your preferences. This recipe is for just one sandwich, but it’s easy to scale up depending on how many people you need to feed.

Curried Egg Sandwiches Recipe

Can you make Curried Egg Sandwiches ahead of time?

Yes, you can prepare the curried egg filling up to 2 days prior and store in the refrigerator in an airtight container.

Are Curried Egg Sandwiches suitable for leftovers?

Yes, leftover Curried Egg Sandwiches can be refrigerated for up to 2 days in an airtight container.

Curried Egg Sandwiches Recipe

Curried Egg Sandwiches

Author: Nicole
5 from 2 votes
“This has been my favourite curried egg recipe EVER! It’s on repeat in my house.”
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If you're a fan of egg sandwiches, my Curried Egg Sandwiches recipe will take them to the next level. Boiled eggs are mixed with curry powder, mayonnaise and spring onion (scallion) to create an incredibly flavoursome sandwich filling. I liked to add chopped rocket (arugula), then serve the filling in a sourdough roll, but you can use whatever greens and bread you like.
Prep 5 minutes
Cook 8 minutes
Total 13 minutes
Servings: 1 servings

Ingredients

  • 2 eggs
  • ¼ tsp onion powder
  • ¼ tsp curry powder
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste
  • 1 spring onion (scallion), finely sliced
  • 1 tbsp whole-egg mayonnaise
  • 1 sourdough roll, to serve
  • Rocket (arugula) or baby spinach leaves, to serve

Instructions

  • Boil the eggs – Boil your eggs for 8 minutes, then plunge them into cold water. Peel and grate them.
  • Combine all the ingredients – In a small bowl, combine the eggs, onion powder, curry powder, salt, pepper, spring onion and mayonnaise.
  • Serve – Serve on a toasted sourdough roll, topped with rocket or baby spinach leaves.

Nutrition information

Nutrition Facts
Curried Egg Sandwiches
Amount per Serving
Calories
530
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
8
g
Cholesterol
 
435
mg
145
%
Sodium
 
970
mg
42
%
Potassium
 
350
mg
10
%
Carbohydrates
 
57
g
19
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
24
g
48
%
Calcium
 
141
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes

Recipe notes

MAKE AHEAD

Prepare the curried egg filling up to 2 days prior and store in the refrigerator in an airtight container.

LEFTOVERS

Refrigerate leftover curried egg filling for up to 2 days in an airtight container.

Tried this recipe?

Let us know how it was!
Course brunch, lunch
Cuisine Sandwiches