Curried egg, mayo & green shallot sandwiches

Recipe: Curried Egg, Mayo & Green Shallot Sandwiches


  • 3 eggs
  • 1 tbs medium curry paste
  • 2 tsp vegetable oil
  • 80g (1/4 cup) no-cholesterol 98% fat-free mayonnaise (Weight Watchers brand)
  • 3 green shallots, trimmed, finely chopped
  • Salt & freshly ground black pepper
  • 8 slices sourdough bread
  • 40g baby spinach leaves, stems trimmed, washed, dried


  1. Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under running water.
  2. Set aside to cool for 10 minutes. Meanwhile, place the curry paste and oil in a small saucepan over medium heat. Cook, stirring, for 30 seconds or until bubbling and fragrant (see microwave tip).
  3. Set aside to cool. Peel the eggs and place in a medium bowl. Use a fork to roughly mash.
  4. Add the curry-paste mixture, mayonnaise and green shallots. Taste and season with salt and pepper. Top 4 slices of bread with the spinach leaves.
  5. Evenly spread egg mixture over the spinach and top with remaining slices of bread.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)