The BBC Good Food logo
Curried ego mayo sandwich topper

Curried egg mayo sandwich topper

A star rating of 5 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Spice up traditional egg mayonnaise with a little curry paste. Serve piled on bread or stuffed in pitta alongside crunchy cucumber, lettuce and spring onion

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal196
fat11g
saturates2g
carbs14g
sugars3g
fibre2g
protein10g
salt1.1g
Advertisement

Ingredients

  • 1 boiled egg , chopped
  • a little curry paste
  • 1 tbsp low-fat mayonnaise
  • tiny squirt tomato purée
  • several Little Gem lettuce leaves
  • some chopped spring onion
  • slices of cucumber
  • slice wholegrain seeded bread or rye, or wholegrain pitta, to serve

Method

  • STEP 1

    Stir boiled egg and curry paste into mayonnaise and tomato purée. Pile onto bread or into pitta with lettuce, spring onion and cucumber.

Goes well with

Recipe from Good Food magazine, February 2014

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content