Curried egg mayo and pickle sandwich

This sandwich starts with a creamy egg salad, spiced with dill, pepper and onion powder. Add some Polish pickles for a tangy crunch. Sandwich between crusty toasted sourdough with watercress and spring onion for a tasty and filling lunch or light dinner.

Curried egg mayo and pickle sandwich Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 eggs, hard-boiled
• 2 polskie ogorki pickles
• ¼ tsp dill
• ½ cup Kewpie mayonnaise
• ¼ tsp salt
• ½ tsp pepper
• ¼ tsp onion powder
• 1 tbsp curry powder (Clive of India, Keens or similar)
• 1 tbsp pickle juice
• sourdough bread, sliced and toasted
• spring onion, watercress or chives, to serve

Chilling time: 30 minutes

Instructions

1. Peel and roughly chop the hard-boiled eggs. Finely chop the pickles and dill.
2. In a large bowl, combine the eggs, pickles and dill with the remaining ingredients (with the exception of the toast, spring onion, watercress and chives).
3. Spoon the curried egg mixture onto the toasted sourdough slices. Top with spring onion, watercress or chives.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.