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Curried Egg and Watercress Sandwiches


Curried Egg Sandwich

Curried Egg Sandwich

S. Wongkaew

The curried egg sandwich -- an old fashioned favorite -- is simple, satisfying and so quick to prepare.

I like my curried egg sandwiches served with a handful of chopped watercress for a peppery bite and several slices of fresh cucumber.

The curried egg filling is delicious served on wholegrain bread, Ciabatta, or even rye bread.


  • 4 medium to hard boiled eggs (extra large eggs)
  • 2 Tbsp of mayonnaise
  • 1 tsp of curry powder
  • 1/2 tsp of sea salt
  • 2 Tbsp of chopped fresh chives
  • 1/4 cup of chopped watercress
  • 4-6 slices of cucumber
  • 4 slices of wholegrain bread


  1. Boil eggs for about 4 minutes from the minute the water starts a rolling boil. Remove eggs from heat and run under cold water. Peel.
  2. Place eggs in a large bowl with mayonnaise, curry powder, chives and salt. Mash with the back of a fork.
  3. Add chopped watercress to egg mixture and gently stir through to combine.
  4. Toast bread.
  5. Assemble egg mixture on sandwiches and top with slices of cucumber. Close sandwich and serve.
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