Curried Egg Salad Sandwich
with lettuce / tomatoes / pineapple spears
Warm curry spices liven up creamy egg salad in this delicious twist on the classic sandwich. Paired with refreshing pineapple spears, it offers a delightful balance of savory and sweet flavors for a quick and satisfying dinner that can be prepared ahead and served when needed.
- Eggs - 8
- Mayonnaise - 1/4 cup
- Yogurt, plain or Greek - 1/3 cup
- Curry powder, mild - 2 tsp
- Mustard, Dijon - 1/2 tsp
- Lime juice - 1/2 tsp
- Lettuce, romaine - 4 leaves
- Tomatoes, medium - 1 , sliced
- Cilantro - 1 Tbsp , chopped
- Croissants - 4 (sub pita pockets or sandwich bread)
- Pineapple, fresh - 1 lb , sliced into spears
Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
Make curry mayonnaise - In a small bowl, combine mayonnaise, yogurt, curry powder, mustard, and lime juice. Season to taste with some salt. (Can be done up to 5 days ahead)
Pineapple - Prep as directed. (Can be done up to 1 day ahead)
Lettuce / Tomatoes / Cilantro - Prep as directed.
Croissants - Slice open croissants.
Roll eggs against a hard, flat surface to break up the shell and then peel and chop.
In a serving or mixing bowl, combine eggs with curry mayonnaise and cilantro. Fold everything together gently until combined and season to taste with some salt and pepper.
To serve, fill croissants with egg salad, lettuce leaves, and tomato slices. Enjoy with pineapple spears on the side!