Curried Egg Sandwiches

Prep Time
Cook Time
Ready In

"I remember when I was younger, if my older sister looked after me and she would make this for me, just quietly I think this is all she could make back then. All these years later, making this brings back memories of my childhood although I have added the chives to my big sis's recipe! I also used to make this for my kid's who loved it, and now all grown up they still ask for it every now and then!"

Original recipe yields 4 servings


  • Serving Size: 1 (122.7 g)
  • Calories 161.9
  • Total Fat - 9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 313.1 mg
  • Sodium - 156.6 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.4 g
  • Protein - 10.9 g
  • Calcium - 53.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 30.5 mg
  • Thiamin - 0 mg

Step 1

Boil eggs for approx 8 minutes and cool.

Step 2

Peel eggs and mash with a fork, add the curry powder, chives and mayonnaise and spread egg mixture onto 4 slices of bread.

Step 3

Top the egg mix with the other 4 slices and cut as desired.

Tips & Variations

No special items needed.


I scaled this back to use 2 eggs for 1 serve and as I had to eat low carb I served it in iceberg lettuce leaves and really enjoyed the flavour of the curried egg with the crispy lettuce leaves for a very satisfying lunch. Thank you Tisme made for Pick Me tag game.

review by:
(22 Jul 2015)