Food & Drink Magazine

Curried {open Face} Egg Salad Sandwiches

By Marensmorsels @marentweets

I had a major hankerin’ for some egg salad sandwiches this morning. It’s a funny thing to crave, right?

On a quick little side note before we get to all the curry…

I’m in need of a guest post for my blog this weekend!

I’m going with my family and Max to Max’s cabin up at Lake Tahoe. We’re leaving tomorrow afternoon and won’t get back until Sunday night. Max’s cabin doesn’t have an internet connection and since we’ll only be there for 2 days I figured I’d scrap the posting and get back at blogging on Monday.

If your interested let me know via e-mail. I still would like 1 more person.


All the curry.


I came  home for lunch today to make this bad boy! No co-worker lunch for me this Thursday.

This curry egg salad is dynamite. I wish I had a vat of it so I could keep eating… FOREVER.

Here’s what ya need to make 2 little open face sandwiches.


  • 3 eggs
  • 2 slices of whole grain bread (I used sprouted grain)
  • salt
  • pepper
  • mayonnaise ( have special dairy free stuff, Veganaise)
  • yellow curry
  • onion powder
  • cayenne pepper
  • spring mix lettuce (or big leaves of bib lettuce would be awesome!)


First thing I did was get the eggs boiling. 3 eggs in a pan, boiling water, covered for 13 minutes.

I chomped these grapes while I cooked. Then I though, what goes with egg salad sandwiches? Potato Chips!! Well, I’m not eating those for the happiness of my belly so… Kale Chips!! I need to make a recipe for these on my recipage.

Kale chips {a recipe in 5 seconds flat}

Washed kale topped in evoo, salt and pepper in the oven at 400 for 10-15 minutes until ends are starting to brown and they’re crispy.


I didn’t start cooking the Kale until my eggs were done boiling. That way they could cool a little in a bowl of cold water in the freezer.

I toasted 2 slices of this.



I topped each slice of bread with a handful spring mix each.

Then I mashed the eggs in a separate bowl with a whisk. I added 2 TBSP mayonnaise, 1/2 tsp curry powder and salt, pepper, onion to taste. Mix well. I topped each bread slice with half the egg salad and sprinkled a little cayenne pepper over the top.


If you don’t like things spicy, don’t add the cayenne pepper. It’s perfectly delicious without it.

I promise!!!


I think this lunch was under 700 calories. Total steal, right?! And breakfast this morning was 300.


Please let me know if you’d like to do a guest post!

Tell me about you!!! I want to know…

Do you ever crave something very random and weird?

yes… egg salad sandwiches.

Have you ever been to lake tahoe?

Yes loads of times!

Would you ever consider getting your belly button pierced?

No. It freaks me out.

What’s 1 thing you’re definitely doing this weekend?

running 4 miles on Saturday.

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