This classic curried egg sandwich recipe uses curry powder and mayonnaise for that classic taste you know and love.
Ingredients
6 extra-large eggs (approx. 59g each)
ΒΌ cup (60g) whole egg mayonnaise
2 teaspoons mild curry powder
2 teaspoons lemon juice
2 tablespoons chopped parsley
Salt and pepper to taste
Thickly sliced white bread and watercress to serve
Method
Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl
Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold
Serve on fresh white bread topped with watercress
Tips & Hints
Alternatively, use the traditional method for making hard boiled eggs:
Half fill a saucepan with cold water and gently lower the eggs into pan.
Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
Use a slotted spoon to remove the eggs from the water.
Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days
