Curried Egg Salad Sandwich on Raisin Bread

Total Time
Prep 10 mins
Cook 0 mins

Found this recipe while browsing the website;- with a little bit of fine tuning. Whole milk plain yogurt replaces some of the mayonnaise. Skip the coconut if you don't like it. It's good either way.

Ingredients Nutrition


  1. Combine the yogurt, mayonnaise, coconut (if using), green onion, curry powder, salt and black pepper.
  2. Stir in eggs and cashews.
  3. Divide and spread the egg salad mixture between four slices of raisin bread. Add the spinach leaves and top with the other four bread slices.
  4. Serve with fresh sliced mangoes and papayas!


Most Helpful

This was DEEE-licious! I cut the recipe down to 1 serving - I made it for my breakfast - and was very pleasantly surprised. I was a bit skeptical of the ingredient list as I am not very adventurous when it comes to cooking, and for me this was an adventurous recipe! With that said, I followed the recipe exactly as written and had a wonderful breakfast. The egg salad itself has a bit of bite and some sweetness from the coconut. I used Fage plain greek yogurt and organic mayo, so that made it nice and creamy. Loved the chopped roasted cashews too - crunch factor is a plus for me. I served open-face on gluten-free raisin bread and that really worked for me - the sweetness of the bread was a perfect compliment for the egg salad. BTW - I skipped the spinach as I didn't have any on hand, but did not miss it to be honest. Excellent recipe Cookgirl - thanks for posting. Made for ZWT8 and the Herbaceous Curvaceous Honeys! Photo to follow...

FloridaNative August 18, 2012

This is very good and different. I used pecans since I had no cashews on hand. I served it with recipe #48466 and they were an excellent partnership. Thank you so much for sharing this great recipe my husband and I both appreciate it! :)

mike's shannie January 30, 2008

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