When you’re craving a homemade egg salad sandwich, look no further than this curried egg salad sandwich! With Greek yogurt, green onion and raisins, it’s flavourful, creamy and totally delicious. It comes together quickly, which makes this egg sandwich perfect for an easy weekday lunch.
Don’t you just love egg salad sandwiches? I know we do in our home. They’re not something I eat every day, or every week for that matter, but when I get a craving? Oh, that craving hits hard.
Once the idea pops in my head, then I gotta have one. This curried egg salad sandwich is such a fun twist on the traditional version.
And you know what else I gotta have? Potato chips. No salad sandwich is complete without potato chips. I’m not sure why.
Maybe it’s the crunch factor that it provides, which contrasts against the creamy egg salad, but is it ever good!
Fan of curried eggs? Check out these curry deviled eggs!
Ingredients for Curried Egg Salad With Greek Yogurt
- Eggs: Hard-boiled eggs are the star of egg salad! After the eggs are cooked, I find them easier to peel if you do so under cold, running water.
- Greek yogurt: Plain Greek yogurt is a delicious alternative to mayonnaise. I prefer to use at least 2% milk fat, not fat free.
- Raisins: Raisins add a touch of sweetness which really goes well with the savoury flavours.
- Green onion: Adds colour, texture and flavour.
- Lemon juice: Brightens the curry flavour.
- Seasoning: Salt, black pepper and cayenne powder all add plenty of deliciousness to the egg salad.
How To Thicken Egg Salad
Not all eggs are created equal. They can vary in size. I used five large eggs to make these egg salad sandwiches. If you find that you want a thicker egg salad sandwich (meaning more substance), you can definitely add more cooked eggs or add less yogurt.
Mashed Versus Chunky Egg Salad
When making egg salad, you can make it as chunky (or not) as you please. I like to have a little texture in the eggs, so do leave some chunkier pieces. If you want things smoother, just break up the eggs a little more. Basically, go with the consistency that you enjoy best.
Can I Omit the Bread?
I love to serve egg salad on freshly made sandwich bread (untoasted is my preference), but you can definitely use something else if you prefer.
For example, you can easily serve this curried egg salad on your favourite crackers or on a croissant, English muffin, bagel or flour tortilla.
Or, for something a little lighter, serve the egg salad on lettuce leaves (Boston or butter lettuce works great here).
What To Serve With It
Some of my favourite sides to serve with egg salad sandwiches are:
- Potato chips (my fave!)
- Kosher pickle
- Pickled hot peppers
- Tomato basil soup
- Chef’s salad
- Crispy potato wedges
- If you want to add more richness to your curried egg salad sandwich, you can replace some of the Greek yogurt with mayonnaise.
- If you have a favourite way of preparing hard-boiled eggs (other than the method provided), you can certainly do that.
- Mix things up by serving the egg salad as an open-faced sandwich with mashed or sliced avocado and some microgreens or fresh herbs (like arugula or cilantro). Or, enjoy it as a breakfast sandwich with crispy bacon (yum).
- Prep ahead! Egg salad makes the perfect lunch (if you ask me). It’s tasty, hearty and simple to prepare. You can prep the egg salad, then properly store it in an airtight container in the refrigerator to enjoy within 3 to 4 days.
More Yummy Sandwich Recipes
If you try this curried egg salad sandwich recipe, be sure to leave a comment below!
Curried Egg Salad Sandwich With Greek Yogurt
- 5 large eggs
- ⅓ cup plain Greek yogurt, I like to use at least 2% milk fat Greek yogurt
- 2 tablespoons raisins, optional but yummy
- 2 stalks green onion, chopped
- 1 tablespoon lemon juice
- 1.5 teaspoons curry powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- pinch ground cayenne pepper
- 2 tablespoons Mayonnaise, optional (for the sandwich bread)
- Sandwich bread, for serving
- Cook the eggs: Place the eggs in a saucepan in a single layer and fill with cold water until the eggs are covered by the water (the eggs should be submerged in the water and the water should cover the eggs by 1-inch or so). Bring to a rolling boil. Once the water boils, cover with the saucepan lid, remove the saucepan from the heat and let the eggs sit in the water (still covered with the lid) for 10 to 12 minutes to cook the eggs until they're hard boiled.
- Cool the eggs: Place some ice (1 cup or so) in a bowl and fill with cold water. Using a slotted spoon, transfer the eggs from the saucepan to the bowl. Gently give each egg a little crack with a butter knife or spoon to just break the shell. Once they're cool enough to handle, gently peel them under cold, running water to remove the shells (they're easier to peel this way). Discard the shells.Tip: To ensure all of the little bits of shell are removed from the eggs, I like to give them a quick rinse under cold water, then pat dry with some paper towels.
- Make the curried egg salad: Chop the eggs to your desired consistency (I like to leave the eggs a bit chunky because I like the texture), then place into a mixing bowl (alternatively, you can mash the eggs directly in the bowl if you prefer). Stir in Greek yogurt, raisins (if using), green onion, lemon juice, curry powder, salt, black pepper and cayenne pepper. Give it a little taste and add more salt, black pepper or curry powder if desired.Tip: Want your egg salad creamier? Mix in a little more Greek yogurt (or try a little mayonnaise).
- Assemble the sandwiches: Spread mayo (if using) over one side of all four bread slices. Top two of those slices with the curry egg salad mixture. Place the remaining slices of bread over each to form the sandwiches. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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