Warm Open-Face Curried Egg Salad Sandwiches

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We’ve used only two of the egg yolks in four hardcooked eggs to cut back on fat and cholesterol. The salad served on a cracker instead of bread makes a good snack or hors d’oeuvre.


  • 4 warm hardcooked eggs
  • ¼ cup lowfat (1%) cottage cheese, stirred to blend
  • ½ teaspoon curry powder
  • cup chopped celery
  • ¼ cup chopped sweet onion
  • 1 tablespoon minced chives or scallion tops
  • Salt and Freshly ground black pepper
  • 2 thick slices seven-grain bread or other whole-grain loaf, toasted
  • 1 tablespoon chutney Red leaf lettuce leaves
  • 4 thin slices ripe tomato
  • cup (loosely packed) alfalfa sprouts (optional)
  • Chives or thinly sliced scallion greens, for garnish


    • Peel the eggs under lukewarm running water while still warm. Quarter two of the eggs and cut crosswise into ½-inch chunks. Halve the remaining two eggs and remove and discard the yolks. Cut the whites into ½-inch pieces and combine with the whole eggs in a bowl.
    • Add the cottage cheese, curry powder, celery, onion, chives, and salt and pepper to taste. Stir to blend.
    • Place the toasted bread on 2 plates. Spread each with a layer of chutney; add a lettuce leaf and 2 tomato slices. Add a mound of egg salad, dividing it evenly. Garnish with alfalfa sprouts, if using, and a few pieces of chive. Sprinkle with pepper and serve.