Ingredients
Scale
- 2 eggs
- 1/4 tsp onion powder
- 1/4 tsp curry powder
- Salt and pepper, to season
- 1 spring onion/scallion, finely sliced
- 1 tbsp whole egg mayonnaise
- 1 sourdough roll, to serve
- Rocket/arugula or spinach leaves, to serve
Instructions
- Boil your eggs for 8 minutes, plunge them into cold water, then 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 spinach leaves.
Notes
MAKE AHEAD
Prepare the curried egg filling up to 2 days prior and store in the refrigerator.
LEFTOVERS
Refrigerate leftover curried egg filling for up to 2 days.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Lunch
- Method: Boiling
- Cuisine: Sandwiches