Curried Egg Sandwiches

Curried Egg Sandwiches

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"Delicious curried egg salad sandwiches guaranteed to fill you up."

Ingredients 25 m {{adjustedServings}} servings 410 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
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Reviews 41

  1. 49 Ratings


I agree that it is a great starter. I took an Indian twist with this one--double the curry, some cucumber, some onion, and some golden raisins (this makes it!). I also used half the amount of mayonnaise and substituted the rest with yogurt.


I'm giving this recipe a 4 instead of a 5 because as written I found it a little boring but it's a great start. We ended up adding some season salt, garlic, paprika, and a small onion. We found it too creamy and it did not make enough for 4 sandwiches so next time I will use 6 eggs and keep the mayo the same. That being said, it's a really great base to start with and we will be making this frequently.


First I used a homemade coleslaw dressing instead of plain mayo. I used red onion. I didn't have any bread so I made some rolls with pancake mix. Just use a 2 to 1 ratio with milk. (2 cups mix, 1 cup milk.) Kneed the dough, on pancake floured surface. The biscuts were sweet, and it went great with the egg salad. I will make this again!