Curried Egg Salad Sandwiches

Vegetarian
Dairy Free
Health score
9%
Curried Egg Salad Sandwiches
45 min.
6
442kcal

Suggestions


Looking for a deliciously unique twist on a classic lunch option? Our Curried Egg Salad Sandwiches are the perfect solution! This vegetarian and dairy-free recipe showcases the delightful combination of creamy hard-boiled eggs with aromatic curry powder, giving your taste buds an exciting journey in every bite. Whether you're hosting a picnic, preparing a family gathering, or simply treating yourself to a satisfying meal, these sandwiches are sure to be a hit.

In just 45 minutes, you can whip up a dish that serves six people, making it ideal for sharing. The addition of dried currants gives a hint of sweetness, while fresh cilantro and green onions enhance the flavor profile, ensuring each bite is bursting with freshness. Plus, the refreshing cucumber adds a crisp texture that beautifully contrasts the creamy egg salad.

What makes these sandwiches even more appealing is their versatility. They can be savored during lunch, as a main course, or even at dinner, making them an excellent choice when you're seeking something both hearty and satisfying. With a caloric breakdown balancing protein, fat, and carbohydrates, you'll feel nourished without any guilt. Stop settling for ordinary sandwiches and elevate your meal experience with our irresistible Curried Egg Salad Sandwiches!

Ingredients

  • 12 slices sandwich bread white home-style toasted
  • small cucumber peeled seeded
  • 2.8 teaspoons curry powder 
  • 0.3 cup currants dried
  • tablespoons cilantro leaves fresh minced
  • large spring onion finely chopped
  • 12  hardboiled eggs peeled halved
  • 0.5 cup mayonnaise 

Equipment

  • bowl
  • paper towels

Directions

  1. Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks.
  2. Mix in currants, green onion, and cilantro.
  3. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture.
  4. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
  5. Thinly slice cucumber crosswise into half-rounds.
  6. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice.
  7. Cut sandwiches in half; serve.

Nutrition Facts

Calories442kcal
Protein16.44%
Fat54.5%
Carbs29.06%

Properties

Glycemic Index
38.96
Glycemic Load
18.81
Inflammation Score
-5
Nutrition Score
18.188261032104%

Flavonoids

Kaempferol
0.06mg
Quercetin
0.52mg

Nutrients percent of daily need

Calories:441.84kcal
22.09%
Fat:26.56g
40.86%
Saturated Fat:5.89g
36.82%
Carbohydrates:31.86g
10.62%
Net Carbohydrates:29.84g
10.85%
Sugar:8.12g
9.02%
Cholesterol:380.84mg
126.95%
Sodium:485.34mg
21.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.03g
36.06%
Selenium:43.08µg
61.54%
Vitamin K:42.87µg
40.83%
Vitamin B2:0.66mg
38.69%
Folate:108.88µg
27.22%
Phosphorus:248.69mg
24.87%
Vitamin B1:0.34mg
22.92%
Manganese:0.42mg
20.86%
Iron:3.42mg
18.97%
Vitamin B12:1.13µg
18.87%
Vitamin B5:1.77mg
17.68%
Calcium:173.43mg
17.34%
Vitamin D:2.24µg
14.92%
Vitamin E:1.99mg
13.3%
Vitamin B3:2.61mg
13.03%
Vitamin A:615.55IU
12.31%
Zinc:1.64mg
10.93%
Vitamin B6:0.21mg
10.65%
Potassium:297.01mg
8.49%
Fiber:2.01g
8.06%
Magnesium:32.2mg
8.05%
Copper:0.13mg
6.32%
Vitamin C:2.05mg
2.48%
Source:Epicurious