Classic Egg Curry Salad Sandwich with Mayonnaise and Mild Spices

Quick Recipe Version (TL;DR)

• Yield: 4 sandwiches (4 servings)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 6 large eggs
• 1/3 cup (80 g) mayonnaise
• 1 tsp Dijon mustard
• 1 1/2 tsp mild curry powder
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp lemon juice
• 1/4 cup (25 g) finely chopped celery
• 2 tbsp finely chopped red onion
• 2 tbsp chopped cilantro (optional)
• 8 slices sandwich bread
• 4 large lettuce leaves (optional)
• 2 tbsp softened butter (optional, for toasting)

Do This

• 1. Boil eggs for 12 minutes, then cool in ice water for 5 minutes and peel.
• 2. Chop eggs into small pieces (about 1/4-inch) and add to a bowl.
• 3. Whisk mayo, mustard, curry powder, turmeric, cumin, paprika, salt, pepper, and lemon juice.
• 4. Fold dressing into eggs with celery, red onion, and cilantro; taste and adjust salt.
• 5. Optional: Toast bread in a skillet over medium heat (350°F / 175°C surface temp) with a thin smear of butter, 2–3 minutes per side.
• 6. Spread egg curry mixture on bread, add lettuce if using, close, and slice.

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Why You’ll Love This Recipe

• All the comfort of egg salad, with gentle curry warmth and sunny color.
• Fast and dependable: simple ingredients, clear timings, and no fancy equipment.
• Great texture: creamy dressing with little crunch from celery and onion.
• Perfect for lunches: easy to pack, make ahead, and customize.

Grocery List

• Produce: celery, red onion, lemon, cilantro (optional), lettuce (optional)
• Dairy: eggs, butter (optional)
• Pantry: mayonnaise, Dijon mustard, mild curry powder, ground turmeric, ground cumin, sweet paprika, salt, black pepper, sandwich bread

Full Ingredients

For the hard-boiled eggs

• 6 large eggs
• Ice water (enough to fill a medium bowl)

For the mild curry mayo dressing

• 1/3 cup (80 g) mayonnaise
• 1 tsp Dijon mustard
• 1 1/2 tsp mild curry powder
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp lemon juice

Mix-ins

• 1/4 cup (25 g) finely chopped celery
• 2 tbsp finely chopped red onion
• 2 tbsp chopped cilantro (optional)

For assembling the sandwiches

• 8 slices sandwich bread (white, wheat, or sourdough)
• 4 large lettuce leaves (optional, for crispness)
• 2 tbsp softened butter (optional, for skillet-toasting)

Step-by-Step Instructions

Step 1: Boil the eggs

Place the 6 eggs in a medium saucepan and add cold water until the eggs are covered by at least 1 inch (2.5 cm). Set the pan over high heat and bring to a full boil.

As soon as the water reaches a boil, reduce heat to maintain a gentle boil and set a timer for 12 minutes.

Step 2: Chill, peel, and dry the eggs

While the eggs cook, fill a medium bowl with ice water. When the timer ends, use a slotted spoon to transfer the eggs straight into the ice water. Chill for 5 minutes (this stops the cooking and makes peeling easier).

Peel the eggs, then pat them dry with a clean towel or paper towel. Dry eggs help your filling stay creamy instead of watery.

Step 3: Chop the eggs to your preferred texture

Chop the eggs into small, even pieces (about 1/4-inch). For a smoother spread, chop a little finer; for a chunkier bite, keep pieces closer to 1/3-inch.

Add the chopped eggs to a medium mixing bowl.

Step 4: Mix the mild curry mayo dressing

In a small bowl, whisk together:

1/3 cup mayonnaise, 1 tsp Dijon mustard, 1 1/2 tsp mild curry powder, 1/4 tsp turmeric, 1/4 tsp cumin, 1/4 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice.

Whisk until smooth and evenly colored (a warm, pale golden yellow).

Step 5: Combine the filling and balance the seasoning

Pour the dressing over the chopped eggs. Add the celery, red onion, and cilantro (if using). Fold gently with a spatula until everything is evenly coated.

Taste and adjust with an extra pinch of salt (up to 1/4 tsp more if needed) or an extra squeeze of lemon (up to 1 tsp more) if you want it brighter.

Step 6: Optional toast for extra flavor and structure

If you like a sturdier sandwich, lightly toast the bread. Spread a very thin layer of softened butter (about 1/2 tsp per slice) on one side of each bread slice.

Toast in a skillet over medium heat until golden, about 2–3 minutes per side. Let the bread cool for 2 minutes before assembling so the filling doesn’t get warm and slippery.

Step 7: Assemble, slice, and serve

Lay out 4 slices of bread. If using lettuce, add one lettuce leaf to each (it helps keep the bread from getting soggy). Divide the egg curry mixture evenly among the 4 sandwiches (about 1/2 cup filling per sandwich), spreading it in an even layer.

Top with the remaining bread slices, press gently, and slice in half (triangles or rectangles). Serve right away, or wrap tightly for later.

Pro Tips

• Mild curry powder varies. Start with 1 1/2 tsp as written; if yours is extra strong, use 1 tsp and add more after tasting.
• For a cleaner, less “smashed” texture, fold the dressing into the eggs gently instead of stirring vigorously.
• Keep the bread from getting soggy by adding lettuce, toasting the bread, and chilling the filling before packing.
• Prefer it creamier? Add 1–2 more tbsp mayonnaise (15–30 g) and re-season with a pinch of salt.
• Prefer it brighter? Increase lemon juice to 2 tsp total, or add 1 tsp pickle brine for a tangy twist.

Variations

• Yogurt-lighter version: Replace 2 tbsp (30 g) of the mayonnaise with 2 tbsp plain Greek yogurt; add an extra pinch of salt to taste.
• Extra crunch: Add 2 tbsp finely chopped dill pickles or 2 tbsp chopped cucumber (pat dry first).
• Spicier curry egg sandwich: Add 1/8 tsp cayenne or 1/4 tsp chili flakes, or stir in 1 tsp hot sauce.

Storage & Make-Ahead

Store the egg curry filling in an airtight container in the refrigerator for up to 3 days. For best texture, assemble sandwiches the day you plan to eat them. If packing ahead, toast the bread, add lettuce as a barrier, and wrap tightly; refrigerate and eat within 24 hours for the freshest bite.

Nutrition (per serving)

Approximate, per 1 sandwich (1/4 of recipe), made with standard sandwich bread and mayonnaise, without butter: Calories: 420; Protein: 18 g; Carbohydrates: 33 g; Fat: 24 g; Fiber: 3 g; Sodium: 650 mg.