Curried Egg Sandwiches
Elevate your lunchtime routine with these irresistibly flavorful Curried Egg Sandwiches! This recipe takes the classic egg salad sandwich to new heights by blending creamy mayonnaise, tangy Greek yogurt, and a hint of vibrant yellow curry powder for a subtle yet aromatic kick. Enhanced with Dijon mustard and freshly chopped chives, the filling is perfectly seasoned with just the right balance of salt and pepper. Nestled between soft slices of bread and crisp lettuce leaves, this sandwich is a satisfying combination of creamy, crunchy, and savory. Ready in just 25 minutes, these sandwiches are perfect for a quick lunch, picnic, or afternoon tea. Make them ahead for a convenient, protein-packed meal that’s bursting with bold, unexpected flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 4 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon yellow curry powder
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 8 pieces bread slices
- 2 tablespoons butter (optional, for spreading)
- 4 pieces lettuce leaves
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit in the hot water for 9-12 minutes (9 minutes for slightly soft yolks, 12 minutes for fully cooked yolks).
While the eggs cook, prepare a large bowl of ice water. After the eggs are done, use a slotted spoon to transfer them to the ice water to cool for about 5 minutes.
Gently peel the eggs under running water to remove the shells, and pat the eggs dry with a paper towel.
Chop the peeled eggs into small, bite-sized pieces. Place them in a medium mixing bowl.
Add mayonnaise, Greek yogurt, curry powder, Dijon mustard, chives, salt, and pepper to the bowl with the eggs. Gently mix until all ingredients are combined and the mixture is creamy.
If desired, lightly spread butter on one side of each bread slice. Place a lettuce leaf on 4 of the slices.
Divide the curried egg mixture evenly among the 4 slices with lettuce, spreading it to cover the bread evenly.
Top with the remaining 4 slices of bread to form sandwiches. Trim the crusts if you prefer, and cut the sandwiches into halves or quarters for serving.
Serve immediately or wrap tightly and refrigerate until ready to eat. Enjoy!
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 16.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 529 mg | 41% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 801 mg | 17% | |
*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.
