Curried Egg Salad Sandwich Recipe – Easy Indian-Spiced Brunch Idea

Last Updated on 2 months by Neha Deshmukh

Curried Egg Salad Sandwich Recipe – Easy Indian-Spiced Brunch Idea

Hey everyone! I’m so excited to share this recipe with you – it’s a little twist on a classic that’s become a real favorite in my kitchen. I first made this curried egg salad sandwich when I was craving something comforting but wanted a bit of a flavour kick. It’s the perfect blend of familiar and exciting, and honestly, it’s just so good. It’s a fantastic way to spice up your brunch or lunch routine!

Why You’ll Love This Recipe

This isn’t your average egg salad sandwich. We’re taking things up a notch with warm, aromatic curry powder and a touch of heat from green chilies. It’s quick, easy, and seriously satisfying. Plus, it’s a brilliant way to use up those leftover hard-boiled eggs! If you’re looking for an easy Indian-inspired recipe that doesn’t require hours in the kitchen, this is it.

Ingredients

Here’s what you’ll need to make this delicious sandwich:

• 4 bread slices
• 2 large hard-boiled eggs, chopped (about 100g)
• 2 tablespoons cucumber, chopped (about 20g)
• ½ red onion, chopped (about 40g)
• ½ green chili, chopped (adjust to your spice preference!)
• 1 teaspoon curry powder (5g)
• ⅛ teaspoon ground pepper (0.5g)
• to taste salt
• 1 tablespoon dijon vinaigrette (15ml)
• 2 teaspoons margarine or butter (10g)
• ½ cup fresh spinach (about 30g)
• Arugula lettuce, for layering
• Arugula leaves, for serving
• Sriracha sauce, for serving (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Curry Powder: This is where the magic happens! There are so many different curry powders out there. South Indian varieties tend to be brighter and fruitier, while North Indian ones are warmer and more earthy. Feel free to experiment to find your favourite. I personally love a Madras curry powder for this.
• Dijon Vinaigrette: If you don’t have Dijon vinaigrette on hand, don’t worry! You can easily substitute it with a mix of 1 teaspoon Dijon mustard and 1 teaspoon olive oil. A little lemon juice brightens it up too.
• Bread: While classic white bread works beautifully, don’t be afraid to get creative. A whole wheat bread adds a lovely nutty flavour. Or, for a truly Indian twist, try using pav (Indian bread rolls) or even lightly toasted naan!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. Heat a grill pan over medium heat. Toast the bread slices until they’re golden brown and slightly crispy. Set them aside – we want them nice and sturdy for our sandwich.
2. In a mixing bowl, gently combine the chopped hard-boiled eggs, chopped cucumber, chopped red onion, chopped green chili, curry powder, salt, pepper, and dijon vinaigrette. Mix everything thoroughly, but be careful not to overmix – we want to keep some texture.
3. Spread a little margarine or butter on each of the toasted bread slices. This adds a lovely richness and helps prevent the sandwich from getting soggy.
4. Now for the fun part! Layer a bed of arugula lettuce on one slice of bread. Then, add a generous portion of the curried egg salad mixture. Don’t be shy!
5. Top the egg salad with a little extra arugula and a drizzle of sriracha sauce, if you like a bit of heat.
6. Cover with the other toasted bread slice to form a sandwich.
7. Cut each sandwich in half and serve immediately with a hot cup of tea or coffee. Perfect for a relaxed weekend brunch!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip toasting the bread! It really makes a difference in the texture of the sandwich.
• Taste the egg salad mixture before assembling the sandwich and adjust the seasoning as needed.
• For a creamier egg salad, add a tablespoon of mayonnaise or Greek yogurt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan – Tofu Egg Salad Adaptation: Crumble firm or extra-firm tofu and sauté with turmeric for colour and flavour. Follow the rest of the recipe as usual! My friend, Priya, swears by this version.
• Gluten-Free – Bread Options: Simply use your favourite gluten-free bread. There are some fantastic options available these days.
• Spice Level – Adjusting Curry Powder & Chili: If you’re sensitive to spice, use a milder curry powder and reduce the amount of green chili. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations – Quick Breakfast/Brunch for Diwali/Holi: This sandwich is a fantastic quick breakfast or brunch option for festive occasions like Diwali or Holi when you want something flavourful but don’t have a lot of time.

Serving Suggestions

This sandwich is delicious on its own, but here are a few ideas to complete the meal:

• A side of fresh fruit salad
• A small green salad with a light vinaigrette
• A cup of hot masala chai

Storage Instructions

This sandwich is best enjoyed immediately. However, you can store the curried egg salad mixture in an airtight container in the refrigerator for up to 2 days. I wouldn’t recommend assembling the sandwich ahead of time, as the bread will get soggy.

FAQs

Got questions? I’ve got answers!

• Is this sandwich best served immediately? Yes, absolutely! The toasted bread will get soggy if it sits for too long.
• Can I make the egg salad ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 2 days.
• What type of curry powder works best in this recipe? Madras curry powder is my go-to, but feel free to experiment with different varieties.
• Can I use a different type of lettuce? Of course! Romaine lettuce or butter lettuce would also work well.
• How can I adjust the spice level of this sandwich? Use a milder curry powder, reduce the amount of green chili, or omit the sriracha sauce.