Egg Salad Sandwiches are best on Rye Bread…. the combination of Rye and eggs is awesome. But all I had was Italian White Bread…so we did with that 😉
Curried Egg Salad Sandwich
Makes: 2-4 Sandwiches (depends on how much you stuff)
1/2 cup Mayonnaise (Could do 1/4 Cup Mayo and 1/4 Cup Greek yoghurt or 1/2 Cup greek yoghurt and 1 Tbsp Mayo)
1 tsp curry powder (available at any Indian Grocery and most regular Grocery stores)
Red Chilli Powder or Paprika (optional)
4 Hard Boiled eggs
Handful of Cilantro, chopped
Salt and Pepper to taste.
Slices of bread–Your Choice ( Whole Wheat, Rye, White, Pita Bread, Pumpernickel)
Tomatoes and Onions, Sliced
Lettuce of your choice (I used Romaine)
2. In a bowl, Mix Mayo (greek yoghurt if using), curry powder, red chilli powder, cilantro, salt and pepper. Add the chopped eggs, and mix. Using a fork to mix, will also help mash the yolks and eggs a little.
3. Toast your bread slightly. If you like well done toast sandwich–go ahead and toast it completely.
4. Layer with Lettuce, Egg Salad, Onion, Tomatoes. Enjoy!
This is a very flexible recipe…you could change it as per your taste. Usually Egg Salad has Dijon mustard instead of Curry Powder. To make it healthier, you could replace the mayo with yoghurt. Remove the yolks and add Avocados instead. Add anything you want!! Want to avoid the bread… chop the onion, tomatoes, and lettuce and mix it in…Yummy Salad!!
Egg Salad Sandwich with some Iced Snapple peach tea...Thumbs up lunch!!
Hope you enjoy it as much as we did….