Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.
This post is the first in my year-long partnership with McCormick, because I’m a firm believer that we can all use a little spice in our lives. Back in the day, I could peel an egg like no other. As a kid, I vividly remember my Uncle Tom showing me a magic trick. “Hey, Heidi, do you want to see something special?” Well, of course, I did! I was 10 years old! How could I not? Uncle T knew how to make a presentation out of just about anything so when he showed me how he could peel an entire shell from a hard-boiled egg in one movement, I was transfixed! The shell easily fell from the white orb in his large hand in one complete, intact ribbon. It became my mission to master the peeling of an egg just like Uncle Tom did. And I did! For years. And then my success came to a screeching halt. I don’t know what my deal is, but for the life of me, I can no longer peel an egg without it ending up as a shaggy semblance of what I see others pulling off all of the time. That’s why today’s recipe is an egg salad sandwich instead of deviled eggs. Because who wants to see a deviled egg that looks like it’s been hacked with a jig saw when you can be making this delicious curry-spiked egg salad sandwich instead? 
When McCormick Gourmet asked me to come up with a recipe with an Easter theme, my mind first went to the extravagant. Something for a big Easter brunch. Or a bountiful Easter dinner. But I kept coming back to the craving and conundrum I did as a kid, and what has always been the root of eating for me and my family at Easter. Eggs! And what the heck do we do with all of these Easter eggs? 
About the recipe
At our house, it’s a field day—make that a week—of delicious egg salad post-Easter bunny bash. While this curried egg salad sandwich makes a grand spectacle of a leftover meal, if you choose to serve it open face it’s totally fitting for a fancy brunch presentation or potluck, too. That’s the thing about eggs. Unlike your unkempt teenager, you can take them just about anywhere.
The Technique (Will I EVER Master???)
I know. This deal with peeling the eggs. I’m seriously at a stand-off with my passion for beating my eggshell opposition. I mean, there has to be a better way for me to do this to get smooth as silk egg whites. I took to my Instagram account to ask for your advice, tips, and trick on what YOU do to get perfectly peeled eggs and I don’t think I’ve ever had so many comments and grand suggestions. Check it out for yourself, there might be something new you can learn from it, too. Now, I’m in the process of vetting each and every tip. Time will tell. And I’ll have a whole lot more eggs to boil. And one day, maybe a deviled egg, too. 
The Gadget
Regardless of my issues with peeling, I’m a master at slicing my eggs thanks to one of my favorite kitchen gadgets, this egg slicer. I’ve had it for years and because of its metal and sturdy construction compared to plastic versions they seem to lose their grip and wiggle about. I anticipate having it for many more. It’s sharp enough to even slice strawberries and kiwis, but I mainly reserve it for my hacked hard-boiled eggs. After uniformly slicing the eggs with my egg slicer, I gently mash them a bit more with a long-tined fork. Some people like big chunks of egg in their salad but I prefer a more uniform bite. It’s your salad. You choose. 
The Flavor
My preference for traditional egg salad calls for yellow mustard added to the mayo. But with this recipe, I’m kicking it up and substituting the mustard with McCormick Gourmet Hot Madras Curry Powder. To round out the flavor I also added a touch of McCormick Gourmet California Onion Powder with a bit of kosher salt and freshly ground black pepper. The difference between Madras curry powder and regular curry powder is the heat. Madras is a bit hotter so if you are using regular McCormick curry powder instead, add more to taste in ¼ teaspoon increments. 
The Mayo
I’ve professed my family’s love of egg salad before in my post on the great debate for The Best Egg Salad Recipe, pitting Miracle Whip against mayonnaise. And even after my husband tasted this new recipe, the debate rages on. I am the mayo fan in the family. My husband and daughter prefer the sweeter Miracle Whip. For this recipe, you can take sides too, and choose whatever tickles your tastebuds. 
The Sandwich
For my egg salad sandwiches, I prefer white bread. I know, whole wheat is better for me, but it’s just one sandwich. A girl’s gotta live a little. If you choose to serve this egg salad as an appetizer, the loaves of small dark pumpernickel or rye bread would be a fun choice too. Sure, a standard white bread will work for this egg salad sandwich (I like mine lightly toasted) but what I really like is good quality, thinly sliced English muffin bread for my base. It has just a little more of a delicate crunch after toasting thanks to more air pockets in the bread, and it looks dynamite when served open-faced. Ooooo, fancy! After toasting the bread I give each slice a light slather of butter. It adds just a bit of sweetness and keeps the bread from becoming soggy. My husband puts on another slather of Miracle Whip, but in my opinion, I think that’s just too much mayo-ey taste. I topped these sandwiches with a mix of beautiful, fresh, and seasonal watercress, and radish sprouts. Both have a slight bite and heat which is the perfect texture balance for the curried egg salad. You could try arugula or even a nice red leaf lettuce if you prefer, instead. 
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Curried Egg Salad Sandwich Recipe
Ingredients
- 8 large eggs
- ⅓ cup mayonnaise
- ½ teaspoon McCormick Gourmet Hot Madras Curry Powder
- ¼ teaspoon McCormick Gourmet Onion Powder
- ¼ teaspoon kosher salt and freshly ground black pepper
- 8 slices english muffin bread , (4 slices if serving open face)
- 2 tablespoons butter , if desired
- Watercress leaves and radish sprouts for garnish
Instructions
- Place the eggs in a saucepan and fill with water to cover the eggs by ½ inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
- Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
- In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.
- Mix the curry mayonnaise into the mashed eggs and season to taste.
- Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.
Nutrition
More Recipes to Make with Hard-Boiled Eggs
- Bacon Egg and Cheese Biscuit Sandwiches
- Classic Egg Salad Sandwich
- Avocado Toast with Tomato and Hard Boiled Egg
- My Grandma’s BEST Potato Salad Recipe
- Curried Egg Salad Sandwich
This post was sponsored by McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Steam the eggs. They peel perfectly every time. This is especially important if they are freshly laid farm eggs. Steaming separates the membrane from the white and prevents messy peeled eggs.
Bring some water to the boil. Place steamer with eggs over pan. Cover with lid and steam for 15 mins. Once done, place in bowl of cold water until cool enough to handle. Peel and enjoy your eggs.
Great.
Today, I am tired to visit your blog. Because I have already read many of your posts. Thanks again
Do the eggs in an instant pot. You’ll never have a problem peeling again. Perfect everytime.
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May I offer a suggestion for peeling hard-boiled eggs? This has worked for me for years. After boiling the eggs for 3 minutes, turn off heat and cover for 10 minutes. Then pour off hot water and fill with cold water and wait until the eggs are cool. Drain the water and “knock around” the eggs against each other in the pan. Do it for at least 10 seconds or more until the shells are pretty much cracked all over. The shells will peel right off.
Add a little yellow mustard to this it really compliments the curry. I love serving it on potato bread.
Where can I find metal egg slicer? I don’t care for the plastics ones, either.
Many thanks for writing this great content. A must read article
Recipe looks great can’t wait to try it. The secret to peeling eggs is to cook them in an electric pressure cooker even for farm fresh eggs laid that day. They are so easy to peel.
The trick to perfect boiled eggs, bring water to rapid boil first, place eggs in water, boil 13 minutes, remove from heat and drain, add ice water, and peel! Good luck!
Looks good
I have a tip for peeling eggs. My dear friend, who I live with 2 weeks out of the year whenever I am in Slovakia teaching conversational English, boils her fresh-out-of-the-hen eggs, then peals them while still hot under running water. Perfectly pealed eggs each and every time. I have used her method many times with my fresh-from-the-hen eggs with the same results. Make sure to crack the eggs thoroughly while they are still in the water they were boiled in.
I have to say that the curried egg salad sandwich recipe you have presented is really awesome, and although i only eat one that has been prepared i think i will be preparing one very soon. I have bookmarked this page as i would like to see more of this another time.
Me encantan sus sazonadores y este sandwich de huevos se ve rico, gracias por compartir
good recipe.
I totally love curried egg salad sandwich but I must confess that I didn’t know how to prepare it until I came across this site. I like the way that you have used those pictures to demonstrate to us how we can prepare this salad. Are you aware that it is now possible to get reliable research proposal editing help? Check out this link: https://www.customwritingbay.ca/40-canadian-writers/1231-research-lit-review-aid
Great food recipe. I will try to make this . Beside this, I will try tom make this Jerk Chicken Pasta. Which is really wonderfull,I have got it on the linkhttp://eatformula.com/pasta-recipes/creamy-jerk-chicken-pasta/
Why not you try?
It deliciously and usefully.Will make attempt prepare.Hope that for me all will go out. http://www.proessaywriting.com
I left this comment on you Instagram, but maybe some others will see it here.
I found this website two years ago, and have used its method of “boiling” eggs since then: http://fresheggsdaily.com/2012/01/hard-steamed-eggs.html. I have been using this method and have really appreciated the results. For 95% of the eggs I have cooked by this method, the shells have come off very easily. I usually steam the eggs only 17-18 minutes, not the 20 minutes the recipe suggests.
Two steps seem especially important: (1) warming the eggs in warm water before adding to steamer and (2) putting the eggs in a ice bath after steaming.
Perfect for a picnic. Now all we need is Spring! :D
Hahhaa…. I totally LOL at the egg peel situation.. frustrating yes! Is there a perfect method? I’ve not found one either and it seems to vary from egg to egg. Sometimes it works, others, not so much. : / Loving this curried egg salad with hot madras! A delicious combination of spices with creamy eggy deliciousness. Beautifully photographed, Heidi! Thank you for this!
Yum! Egg salad sandwiches are my favorite. Loving the idea of adding curry!
Kari
http://www.sweetteasweetie.com
Heidi, as a long time-frustrated-hard boiled-egg maker, I now make them perfectly every time – with fresh eggs. Yep, straight from store to fridge to perfectly shelled eggs. Here’s how: boil a pot of water, add eggs, cover pot and slowly simmer for 13 minutes. Immediately put in an ice bath. After 5 minutes, start peeling and start smiling! I promise you that I tried every way before this and now I never have an issue. Try it and good luck!
I love that kick of curry! This is the prettiest egg salad sandwich I’ve ever seen!
These look delicious, I like the curry idea for a change. I’m going to try Cecile’s suggestion for peeling eggs.
Great photos – and sandwiches are NOT easy to photograph. I love this recipe and I’m a big, big fan of McCormick spices!!
About having trouble peeling boiled eggs – here’s a few tips.
Make sure the eggs aren’t super fresh. The pocket of air at one end of the egg gets bigger as the egg gets older.
(You should’ve seen me trying to peel eggs when we had chickens at our farm in Quebec – it was almost impossible until I waited a few days.)
Another thing is to take the pan… still full of hot water & eggs…, and run COLD water over it until the hot water is replaced with cold. (Let the water run over the eggs for a bit.)
Then pick up each egg and smack it against your sink to break up the shell, replacing it back into the cold water.
IMMEDIATELY after doing that begin to peel the eggs.
You will be amazed, happy and ever-so proud to see how easily the shells come off. ; o ) (And you’ll be able to post deviled egg recipes!!)
Again – don’t use fresh eggs. Even using this ‘trick’ won’t help!! ; o )
Okay Cecile, I’m going to give it a try!! I hope it works, because I’m ready to abandon all hope! Thank you!
That sounds great as I always add curry to tuna salad and salmon salad. I love adding onion to everything but I would add the real thing to this as I like the varying texture and flavor fresh onion brings, as well as chopped celery for the taste and bit of crunch!
Thanks for the tip Lisa. This time around I was craving a smooth egg salad but I’ll keep your crunchy tip in mind for next time. Thanks!