Curied Egg and Avocado Sandwiches
Brighten up your lunchtime routine with these irresistible Curried Egg and Avocado Sandwiches! Bursting with flavor, this recipe combines creamy curried egg salad, made with a hint of aromatic yellow curry powder, and luscious mashed avocado enhanced with a splash of zesty lemon juice. Layered with tender baby spinach or arugula on hearty whole-grain bread, these sandwiches are a protein-packed, nutrient-rich delight. Quick to prepare in just 25 minutes, they’re perfect for a satisfying lunch or light dinner. Whether you toast the bread for a crispy texture or add a touch of butter for extra indulgence, these sandwiches are as versatile as they are delicious. Serve them fresh and watch them disappear!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1.5 teaspoons Yellow curry powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 large Ripe avocado
- 1 teaspoons Lemon juice
- 8 slices Slices of whole grain bread
- 1 cup Baby spinach or arugula leaves
- 2 tablespoons Butter (optional)
Instructions
Place the eggs in a medium saucepan and cover with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and let simmer for 10 minutes.
While the eggs cook, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and mash with a fork until smooth. Set aside.
When the eggs are done cooking, drain the hot water and transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the cooled eggs and chop them into small pieces.
In a separate bowl, combine the chopped eggs, mayonnaise, curry powder, salt, and black pepper. Mix until well incorporated.
Lightly toast the bread slices if desired. Optionally, spread a thin layer of butter on one side of each slice for added richness.
Spread a generous amount of the mashed avocado onto four of the bread slices.
Top the avocado with a layer of baby spinach or arugula leaves.
Spoon the curried egg mixture onto the remaining slices of bread, spreading it evenly.
Assemble the sandwiches by placing the avocado and spinach-topped slices over the curried egg-topped slices.
Cut the sandwiches in half and serve immediately. Enjoy!
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 12.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 509 mg | 39% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
