Ingredients
Scale
- 2 eggs
- ¼ tsp onion powder
- ¼ tsp curry powder
- Sea salt flakes, to taste
- 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 your eggs for 8 minutes, then plunge them into cold water. Peel and grate them.
- In a small bowl, combine the eggs, onion powder, curry powder, salt, pepper, spring onion and mayonnaise.
- Serve on a toasted sourdough roll, topped with rocket or baby spinach leaves.
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.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Lunch
- Method: Boiling
- Cuisine: Sandwiches