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  • 3 medium eggs
  • 2 tbsp mayo
  • ½ tbsp Greek yogurt
  • ½ tbsp mango chutney
  • ½ tbsp korma curry paste
  • 2 spring onions
    sliced
  • 2 tbsp chopped coriander
  • butter
    for spreading
  • 4 slices soft brown bread

Nutrition: Per serving

  • kcal604
  • fat45g
  • saturates11g
  • carbs28g
  • sugars5g
  • fibre3g
  • protein19g
  • salt1.5g

Method

  • step 1

    Bring a pan of water to the boil, add the eggs and simmer for 8 mins, then drain and cool under cold running water. Peel and chop the eggs, then tip into a bowl and mix with the mayo, yogurt, chutney, curry paste, spring onions and coriander. Season to taste. Butter the bread and spoon the egg mixture over two slices. Complete the sandwiches with the remaining bread, then halve.

Recipe from Good Food magazine, September 2019

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

abyss_sound.0r45110

question

I’m using Patak’s Korma paste which says THIS PRODUCT MUST BE COOKED on the label…so must it for this recipe?🤔

OscarSpain

I made them today in preparation for the Jubilee Weekend and I must say they are so easy to make and soooooo delicious! I must say I did not have Greek yogurt so I used only mayo instead and still they were delicious!

Sarah-A-M avatar

Sarah-A-M

A star rating of 5 out of 5.

Very delicious with a nice side salad..

OscarSpain

I had mine with jacket potatoes with cheese and Marmite!

whoopie

I have made this several times and it is delicious .

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