It’s creamy! It’s savory! It’s a sandwich with a kick! This curry egg mayo sandwich is my go-to whenever I’m busy or feeling lazy to cook. It’s super quick and easy to whip up, and most importantly, it’s delicious! The addition of curry powder is a twist from the regular Japanese version, but I believe there’s no turning back once you try this recipe.
Hope you enjoy making this deliciously efficient meal, and just remember, cucumbers are always optional.
Japanese Mayonnaise VS Regular Mayonnaise
They might look the same but taste vastly different from each other. Japanese mayo tastes richer and sweeter, whereas regular mayo is much lighter. This comes down to the difference in ingredients used to make both types of mayo. Only egg yolks are used for Japanese mayo, but whole eggs are used for regular mayo. This also means that Japanese mayo has a higher calorie count. Still, I’m all for compromising on calories for a great taste.
Curry Powder? What’s in it?
Curry powder is mainly turmeric, coriander, cumin, and red pepper. It has a distinct taste, but every brand of curry powder has its own blend, and no single recipe defines “curry powder.” I usually use the one from La Flor Spices as it’s easily found in many Asian grocery stores. Plenty of curry powder recipes are out there, so if you’re feeling adventurous, experiment and make your own blend.
Hard-Boiled Eggs Really Need to Chill and Let Loose
I apologize for the punny heading, but letting your hard-boiled eggs chill in ice water is the secret to peeling them easily. Ice water provides a cold shock that stops the cooking process and prevents over-cooking. In addition, the cold water helps the egg white firm up sufficiently and prevents craters from forming when prying off the shell.
Soft and Fluffy Un-toasted Bread Like Clouds
Japanese egg mayo sandwiches are traditionally served with un-toasted soft white bread. I prefer toasted bread as its gives the sandwich a crunchy texture that contrasts nicely with the creamy curry egg mayo filling. It all comes down to personal taste, but if you want to feel like you’re biting into a cloud of curry egg mayo sandwich, go for the un-toasted version.
Substituting Bread because Carbohydrate is My Enemy
Feel free to make a salad version of this recipe by placing the curry egg mayo spread over a garden salad bowl. An excellent option for those on a keto diet or just watching their carbs intake. You won’t need additional dressing as the spread is flavorful enough.
I Hate Cucumbers!
Guess what? You’re not the only one! A large number of my family and friends are also not cucumber fans. However, I still recommend adding cucumber slices as it cuts through the greasiness of the egg mayo and brings out the curry flavor. Try it, and let me know if you’re a fan. If you are still a staunch non-cucumber person, feel free to substitute with fresh tomatoes or lettuce for that fresh taste.
Boil water in a medium pot over high heat. Place eggs in boiling water, reduce heat to medium-low, and let eggs simmer for 7-8 minutes covered.
Drain water and place eggs in ice water to chill (10min) before peeling.
Transfer peeled eggs to a bowl and add mayonnaise, curry powder, sugar, and salt. Lightly smash everything with a fork and set it aside.
Lightly toast bread slices in a toaster or oven.
Slice cucumber in half lengthwise, then slice thinly to a half-moon shape (as shown in image).
Assemble the sandwich by placing egg mayo on one slice of toasted bread, followed by cucumber slices. Finish it off with another piece of toast to close the sandwich. Serve with salad or fries on the side, and enjoy!
Ingredients
Directions
Boil water in a medium pot over high heat. Place eggs in boiling water, reduce heat to medium-low, and let eggs simmer for 7-8 minutes covered.
Drain water and place eggs in ice water to chill (10min) before peeling.
Transfer peeled eggs to a bowl and add mayonnaise, curry powder, sugar, and salt. Lightly smash everything with a fork and set it aside.
Lightly toast bread slices in a toaster or oven.
Slice cucumber in half lengthwise, then slice thinly to a half-moon shape (as shown in image).
Assemble the sandwich by placing egg mayo on one slice of toasted bread, followed by cucumber slices. Finish it off with another piece of toast to close the sandwich. Serve with salad or fries on the side, and enjoy!
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