I first got to taste this comforting sandwich when I lived in Sydney. Many traditional cafes served this tasty sandwich. After Stan would finish his doctor’s visit, we would have a snack in the sidewalk cafe and he told me that I might like this sandwich. Not only did I like it, it became a comfort food for me.
It’s something you can make and place inside a container in the refrigerator and take out to either make as a sandwich or just eat straight as if it was a salad. I read somewhere that it’s a very English sandwich filling.
Now, during this time of the Corona Virus (COVID-19), and we are thinking of what to feed ourselves and our families, here is something we can easily make.
Curried Eggs Sandwich
Quick and easy egg and mayonnaise salad, with a hint of curry, as sandwich filling.
- 6 hard boiled eggs
- ¼ teaspoons curry powder upwards according to your taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 3 tablespoons mayonnaise
- 1 tablespoon pickle relish (optional)
How to cook hard boiled eggs:
Bring 1 inch water to rolling boil in medium saucepan over high heat.
Place 6 eggs in steamer basket then place the basket in the saucepan.
Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl.
Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
Peel before using.
Putting it together:
Using either an egg slicer or a sharp paring knife, slice eggs, one at a time, into ⅛ -inch square pieces and place inside a bowl.
Sprinkle the salt, pepper, curry powder all over the sliced eggs.
Mix carefully; then add the pickle relish if you wish, and continue to mix lightly.
Add the mayonnaise and gently mix into the eggs.
Please adjust to your taste since curry is not a true Filipino flavor.
Now it's ready to be placed inside sliced bread or eaten as is.
Store in an air-tight container in the refrigerator.
Now it’s ready to be placed inside sliced bread or eaten as is.