Curried Egg Sandwich

GF, DF, Low FODMAP, Dairy free (optional)

Serves: 1


  • 2 hard boiled eggs
  • 2 tblsp mayonnaise
  • 2 tblsp NOGO Eggplant Pickle
  • 1 tblsp Curry Powder (or to taste)
  • Salt and Pepper to taste
  • 1 slice sourdough or gluten free bread
To Serve
  • Coriander or green spring onion to garnish 
  • Boil egg in salted water for 8 minutes, let cool and peel
  • In a mixing bowl add eggs, mayonnaise, eggplant pickle, curry powder, salt and pepper (to taste). Mash until a rough mix.
  • Toast sourdough and place on a serving plate
  • Scoop egg mixture onto the toast
  • Garnish with Coriander
  • Serve
  • You can also serve this in a fresh bread closed sandwich, roll or pita. Just add lettuce and an extra squirt of mayonnaise.