Curried egg sandwiches
A retro lunchbox classic: soft buttered bread piled thick with creamy curried egg salad, chives and a handful of crunchy cress. Ready in under 20 minutes.
- Prep
- 7 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 460 kcal
Ingredients
Method
Bring a saucepan of water to a boil (an electric kettle speeds this up). Lower in the eggs with a spoon and boil for 8 minutes for hard-boiled eggs with just-set yolks.
While the eggs cook, warm the oil and curry powder in a small skillet over low heat, stirring, until fragrant. This takes the raw, dusty edge off the spice. Scrape it into a mixing bowl.
Drain the eggs and run them under cold water, or sit them in a bowl of ice water, for 2 minutes, until cool enough to handle.
Peel the eggs and add them to the bowl with the mayonnaise and chives. Mash with a fork until mostly smooth with a few chunky bits. Season with salt and white pepper.
Butter the bread right to the edges, which stops it going soggy. Spread the egg thickly over 4 slices, top with cress and the remaining bread, then cut off the crusts if you like and slice into triangles.
Tips
- Eggs that are a week or two old peel far more easily than very fresh ones.
- Making these for later? Keep the filling and bread separate in the fridge and assemble on the day.
- A pinch of sugar or a teaspoon of mango chutney in the filling is a good retro touch.
