Curried Egg Salad Sandwich

curried-egg-salad-sandwich Jim Bathie


  • 2 hard-cooked eggs, chopped
  • 2 tablespoons plain Greek-style low-fat yogurt
  • 2 tablespoons chopped red bell pepper
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 slices rye bread, toasted
  • 1/2 cup fresh spinach
  • 1 orange


1. Combine eggs, yogurt, bell pepper, curry powder, salt, and pepper, in a small bowl; stir well.

2. Place spinach on rye bread, top with egg salad, and serve the orange on the side.

  • Prep Time:
  • Yield: 1 sandwich

Nutritional Information

Calories per serving: 410
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 22g
Carbohydrate per serving: 51g
Fiber per serving: 8g
Cholesterol per serving: 425mg
Sodium per serving: 870mg
Resistant starch per serving: 1.8g

Good to Know

The curry adds a health-promoting antioxidant jolt to this traditional comfort dish. To save prep time, batch-cook a dozen eggs at the beginning of each week, so you always have two handy.

This Recipe Is

The CarbLovers Diet