Mildly spicy but oh so flavorful, this curried egg salad recipe can be served as is or in a sandwich and can be enjoyed both warm or cold. Works great as meal-prep as well.
What makes this egg salad sandwich so good?
Usually egg salads are loaded with a ton of mayonnaise which makes them delicious but very high in fat. Also, a lot of brands of mayonnaise use inferior quality oil which we should all try to avoid as much as possible.
In this recipe, I have replaced most of the mayonnaise with Greek yogurt. I find that Greek yogurt provides the same amount of creaminess and tartness as mayonnaise but makes for a much healthier addition. I still use a little bit of mayo in my recipe, but feel free to replace it entirely with Greek yogurt if you like. If you do follow my recipe as is, my favorite brand of mayo to use is Chosen Foods (not sponsored). I find that it has the best quality ingredients and tastes amazing too!
The other thing that makes this egg salad recipe so good is the addition of my home-made curry powder. The curry powder makes this dish so savory and aromatic, the raisins add a lovely sweetness and the toasted cashews add a contrasting texture with their crunch. Since most of the ingredients used in this recipe have a long shelf life either in the pantry or refrigerator, it makes for a great wholesome meal with limited ingredients.
Use the egg salad in a salad bowl over some cooked grains and greens or in between slices of bread to make an amazing sandwich. I often buy bread in bulk and freeze it. When it comes time to assemble the sandwich, toast the slices of bread directly from frozen. This results in a crunchy exterior and a soft and fluffy interior. Stuff the slices with the egg salad, add in the optional turkey bacon and fresh veggies like lettuce and tomato and serve either warm or cold.
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media platforms if you would like to see more easy and delicious recipes.
Curried Egg Salad Sandwich
- 8 eggs
- 8 slices of multi-grain bread or any bread of your choice
- 8 slices turkey bacon optional, see notes
- 8 leaves butter lettuce for assembling
- 1 tomato sliced
For the curry dressing:
- ¼ cup greek yogurt
- 2 tablespoons mayonnaise (My favorite brand is chosen foods, made with avocado oil)
- 1 tablespoon dijon mustard optional
- 1 tablespoon curry powder (I use my home-made version. Here's the recipe)
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- 2 tablespoons cashews toasted in a dry skillet and roughly chopped
- 2 tablespoons golden raisins
- ¼ cup red onion finely chopped
- ¼ cup green onion finely chopped
- ¼ cup cilantro finely chopped
- salt and pepper to taste
- Bring a pot of water to a boil. When the water starts boiling, slowly drop in the eggs using a large spoon and let the water come back to a rolling boil. Set a timer for 8 minutes. After 8 minutes, turn off the stove and transfer the eggs into an ice bath for 10 minutes. After the eggs have cooled, peel them and chop roughly into ½" pieces.
- While the eggs are boiling, cook the turkey bacon according to package instructions until nicely browned and crispy. My favorite method is to cook it in a skillet over the stove-top.
- Whisk together all the ingredients for the dressing. Gently toss in the chopped eggs in the dressing. Taste and adjust seasoning if needed.
- Toast the slices of bread in a toaster or on a pan. Line a slice of bread with 2 lettuce leaves and generously top with ¼th of the egg salad. Add on 2 slices of turkey bacon and some slices of tomato before topping with another slice of bread. Serve warm or cold.
- This recipe works great for meal-prep as well. If you plan on storing the egg salad for a few days, store the onions, green onions and cilantro separately. Then mix together right before serving/building the sandwich. The egg salad should stay well for a week if stored this way.
- The turkey bacon is optional in this recipe. I find that it adds a nice salty and crispy element to this recipe. If you are vegetarian, feel free to skip it.