CORONATION EGG MAYO SANDWICHES
Transform an egg mayo sandwich into something special with curry flavours, mango chutney and spring onions. Pack into a lunchbox and be the envy of your workmates
Provided by Esther Clark
Categories Afternoon tea, Lunch, Snack, Supper
Time 18m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 604 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium
CORONATION EGG SANDWICHES
Steps:
- Chop eggs and set aside. Heat oil in small saucepan and add onion and garlic with a good pinch of salt. Cover and cook until the onion is very tender. Add curry powder and cook 2 mins, stirring constantly. Add wine or stock and cook 8 mins or until the wine has evaporated and the mixture is very thick. Stir in the mango chutney. Cool. Transfer to a food processor and process until smooth. Tip into a bowl and stir in the mayonnaise and coriander. Season. Place chopped eggs in separate bowl and gently stir in just enough mayonnaise to bind the eggs stogether. Assembly: Butter one side of each slice of bread and cut into half to form triangles. Spread one triangle with egg mayonnaise and top with a layer of sprouts. Don't take the mayonnaise to the edges of the bread. Sandwich with the remaining triangle and press edges to seal. Repeat with remaining bread.
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