Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.3 (10 votes)
Difficulty:
Cuisine:
Saved:
95
Recipe by: Australian Eggs
This classic curried egg sandwich recipe uses curry powder and mayonnaise for that classic taste you know and love.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Curried Egg Salad
Classic Curried Egg Salad Sandwich
Ingredients:
Method:
  1. 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
  2. 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
  3. Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl
  4. Stir in mayonnaise, lemon juice, curry powder and parsley. Mix well and season to taste with salt and pepper. Refrigerate until cold
  5. 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email