Curried Egg Sandwiches
Servings: 1
Calories: 381kcal
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 rocked (arugula), then serve the filling in a sourdough roll, but you can use whatever greens and bread you like.
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 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.Nutrition Facts
Curried Egg Sandwiches
Amount per Serving
Calories
381
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
7
g
Cholesterol
335
mg
112
%
Sodium
533
mg
23
%
Potassium
222
mg
6
%
Carbohydrates
24
g
8
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin A
613
IU
12
%
Vitamin C
2
mg
2
%
Calcium
103
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
