What a yummy! I love the curried egg salad sandwich.
In the curried version, adding a little mango chutney and dried currants or soft raisins at the end really puts this picnic favorite over the top.
I used to break down the boiled eggs by putting all of them in a bowl and then pulling the back of two forks through them until they were the right consistency; while they turn out fantastically that way.
Chopping them is now my favorite method.
This recipe is for a one egg sandwich.
If you have more eggs and more people to feed, just double, triple, etc.
the recipe.
There are ingredients of egg salad sandwich recipe: 1 large hard-boiled egg, peeled and chopped 2 tablespoon mayonnaise 1 tablespoon chopped green onion 2 tablespoon chopped celery Curry powder Salt Pepper 1 leaf of lettuce 2 slices dark rye bread, toasted Step by step of the egg salad sandwich recipe: 1.
Make hard boiled eggs, place a few eggs in a saucepan, cover with water.
2.
Add a half teaspoon of vinegar to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell).
3.
Cover and bring the water to a boil.
As soon as the water is boiling, remove from heat and let sit, covered, for 12 minutes.
4.
Drain water, add cold water to cool the eggs, let sit a couple minutes longer.
5.
Mix together the chopped hard-boiled egg, mayonnaise, onion and celery.
Sprinkle with salt and pepper and curry powder.
Mix.
Spread on the rye bread, add lettuce, and cut in half.
Also, you can use some mustard and extra pepper to give some extra flavor.