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Curried egg & cos sandwiches

Servings: 4 sandwiches' worth
If you’ve ever reached into a mixed sandwich platter, and noticed that the egg salad sandwiches are almost all gone, you’re not alone. The combination of creamy, pillowy egg, with the piquancy of spice and even, in this case, dijon mustard, along with the crunch of lettuce or cress, makes for the most glorious googy sanga to grab from the stack. This makes 4 sandwiches’ worth, so if you’re feeding a crowd, double the ingredients and slice into quarters (aka: “Points”) by cutting an X through the middle from each corner. If taking this sandwich to work, consider bringing the cos lettuce whole (wrapped in damp paper towel, it can last up to a fortnight!) and combining as you need from the fridge for max crunch.


  • 6 eggs
  • ¼ tsp mild madras curry powder
  • Pinch of cayenne pepper or more if you dare
  • ½ cup whole egg mayonnaise
  • 1 spring onion finely sliced
  • 1 tsp dijon mustard
  • ¼ tsp salt and pepper
  • Cos or mini cos lettuce leaves washed and spun
  • Thick cut sandwich loaf plus optional butter


  • Bring a medium saucepan of water to the boil. Gently place the eggs into the water, then drop to a simmer and set a timer for 6 minutes. Once the eggs have cooked, pop the eggs into a bowl of iced water to stop the cooking process and make them easier to peel (if that feels like a faff, pop them in a sieve or colander and run them under cold water from the tap instead). Once the eggs are cool to the touch, peel them well, feeling for any residual shell grit.
  • While the eggs cook, combine the mayo, spices, spring onion, mustard and seasoning together in a medium mixing bowl. Add the peeled eggs and use a potato masher to break the eggs up into the mix or, if you’d prefer a more uniform texture, use a sharp knife or egg-slicer to finely chop the egg before folding together.
  • To assemble, (optionally) butter the bread, then pop some lettuce down, followed by some mixture, then another leaf, then top with more (buttered!?) bread.

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