The whole wheat bread that I made a couple days ago just screams for curried egg salad. So does my family. This is one of their favorite sandwiches.
Chop some celery into small cubes.
Add some thinly sliced onion.
Add about 3-4 tablespoons of curry powder, 1 teaspoon of salt and a tablespoon of cracked black pepper.
I boiled 23 eggs for this recipe. I chop them using an egg slicer. Slice them one way and then turn them and slice them again. I made enough for my kids to take some home so feel free to cut this recipe in half.
After peeling the eggs, I put them in a bowl of water to make sure I get all of the pieces of shell off of them. Let them dry on a paper towel before slicing.
Using the egg slicer gives you very uniform pieces.
Add about 3/4 cup of mayo and 3 tablespoons of yogurt. This salad should be rather dry so add the wet ingredients sparingly until you have the right consistency. Mix very well. This is best made a day in advance so the flavors can blend.
I slice a piece of the whole wheat bread and top it with arugula.
Then I pile on the egg salad.
I top it with spring lettuce mix.
Then top it with another piece of bread, Putting the lettuce on the top and bottom keeps the sandwich from getting soggy.
This takes egg salad to a whole new level.