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Curried Egg Salad and Cucumber Sandwiches

Scott Phillips

Servings: 2

Believe it or not, you can make this mildly spicy egg salad in less than 10 minutes. The trick to quickly hard-cooking eggs is to boil water in the microwave, then add the eggs for a short time so they don’t explode.


  • 4 large eggs
  • 1/3 cup mayonnaise
  • 3/4 tsp. curry powder
  • 3/4 tsp. ground cumin
  • Kosher salt
  • 1/2 cup golden raisins
  • 4 slices white sandwich bread, toasted
  • 1/4 English cucumber, thinly sliced on a sharp diagonal
  • 2 red leaf lettuce leaves

Nutritional Information

  • Calories (kcal) : 660
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 19
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 390
  • Sodium (mg): 930
  • Carbohydrates (g): 61
  • Fiber (g): 4
  • Protein (g): 19


  • Put 2 cups water in a wide, shallow, microwave-safe bowl. Microwave on high until the water boils, about 3 minutes. Gently lower the eggs into the water, and microwave on high 4 minutes more. 
  • Meanwhile, in a small bowl, whisk the mayonnaise with the curry powder, cumin, and 1/2 tsp. salt.
  • Cool the eggs under cold water, peel, and mash with a fork in a medium bowl. Stir in the curry mayonnaise and raisins.
  • Assemble the sandwiches with the toast, cucumber slices, egg salad, and lettuce. Serve.


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Reviews (1 review)

  • User avater
    TheMomChef | 04/30/2015

    The method of boiling the eggs in the microwave is brilliant. They came out perfectly and it only took 5 minutes. The egg salad was delicious. I love the bite of sweetness from the golden raisins. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/curried-egg-salad-sandwiches/

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