Curried Egg Salad Sandwich with Spinach and Tomato

A flavorful and healthy take on the classic egg salad sandwich, featuring the warm spices of curry powder, fresh spinach, and juicy tomato slices on whole wheat bread.

Prep Time

10 minutes

Total Time

30 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.39/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad•Bread

Cuisine:

Indian

Main Ingredient:

Eggs

Mood:

Healthy

Ingredients

Servings

6largeEggs(Use organic, free-range eggs for the best flavor.)

£1.75

0.5cupMayonnaise(Use light mayonnaise or Greek yogurt for a healthier option.)

£0.60

1teaspoonCurry Powder(Adjust to taste. Use a good quality curry powder blend.)

£0.10

0.3cupCelery(Finely diced)

£0.20

0.3cupRed Onion(Finely diced)

£0.15

2tablespoonsFresh Cilantro(Chopped)

£0.30

1teaspoonLemon Juice(Freshly squeezed)

£0.05

0.3teaspoonSalt(To taste)

0.3teaspoonBlack Pepper(To taste)

8slicesWhole Wheat Bread(Choose your favorite whole wheat bread.)

£0.70

4cupsFresh Spinach(Washed and dried)

£1.20

1largeTomato(Sliced)

£0.50

Total Cost

£5.55

£1.39 per serving

Instructions

1.
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes.
2.
Drain the hot water and rinse the eggs with cold water until they are cool enough to handle.
3.
Peel the eggs and roughly chop them. Place them in a mixing bowl.
4.
Add mayonnaise, curry powder, celery, red onion, cilantro, lemon juice, salt, and pepper to the bowl with the chopped eggs.
5.
Gently mix all ingredients until well combined.
6.
Spread a generous amount of the curried egg salad onto 4 slices of whole wheat bread.
7.
Top with fresh spinach leaves and tomato slices.
8.
Cover with the remaining 4 slices of whole wheat bread to form sandwiches.
9.
Cut each sandwich in half and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

465 kcal / 1945 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

7 g

8% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the egg salad mixture.

If you prefer a smoother egg salad, mash the eggs with a fork instead of chopping them.

To prevent soggy sandwiches, you can lightly toast the bread before assembling.

This egg salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Mixing Bowl

Fork

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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