the classic curried egg sandwich

I have to admit there’s nothing sexy bout an egg sandwich.

When you hear the words ‘egg sandwich’ images of a grey’ing egg mixture sitting untouched behind the glass counter in a sweaty plastic container at a take away shop might come to mind.

Now try and get that image out of your head.

So many egg sandwiches don’t do this classic meal justice I know, but I assure you that this easy recipe below is a good one, and using fresh ingredients makes for a surprising find. And trust me – I’m fussy when it comes to sandwiches.

The key to a good egg sandwich is obviously fresh eggs, crisp Iceberg lettuce, a light sprinkling of curry powder and a generous amount of good quality mayo. None of that low fat stuff here; whole egg mayonnaise is the best in my opinion. It’s simple really. And if the bread isn’t fresh – don’t even bother.

Make a tray of these sandwiches to take along to the picnic races or to serve at a kids party. Perfect for lunch in the park or to throw in to your littlies lunchbox. My Annabubby loves them.

Let’s bring these classic egg sambos back.

the classic curried egg sandwich (you can so easily adjust the amount of ingredients based on how many sandwiches you want to make)

makes 1 tray of sandwiches

9 x eggs
Salt and freshly cracked pepper
A good couple of tablespoons of whole egg mayonnaise
A light sprinkling of curry powder
A loaf of freshly sliced bread (white or wholemeal)
Half an Iceberg lettuce, shredded

Place the eggs in a saucepan and cover with water. Pop the lid on. Bring it up to boiling point. Back the heat off to a simmer and take the lid off. Cook for 8 minutes.
Drain the water from the saucepan and place the eggs under the cold tap to cool.
Peel the eggs by cracking them against the bench and discard shells.
In a mixing bowl, add the boiled eggs and season well with salt and pepper.
Add the mayo and curry powder and mash together using a fork.
Spread a generous amount of the egg mixture over a slice of bread, top with the lettuce and sandwich between another slice of bread.
Using a serrated knife, cut in to triangles and arrange on a platter.
Lo’s tips
If making these for a party or to take along to the picnic races, you can make the egg mixture the day before and put them together fresh that morning.
I use an egg timer which is a cheat to tell you when the eggs are hard boiled.