Gluten-Free Curried Egg Sandwich Filling Recipe (Kid-Friendly & Nut-Free)
If you want to mix things up from a classic egg sandwich but still keep it lunchbox-friendly, this curried egg sandwich filling is a fun twist that even picky eaters tend to enjoy. It’s creamy, mild, packed with protein, and gluten-free - the perfect combo for school-safe sandwiches, wraps, or gluten-free mini sandwich platters.
Servings: 2 sandwiches
Calories: 160kcal
Ingredients
- 3 hard boiled eggs, peeled
- 2½ tablespoons whole egg mayonnaise (check it's gluten-free)
- ½ teaspoon mild curry powder
- Lettuce or baby spinach to layer
- Salt and pepper to taste
Instructions
- In a small bowl, mash the hard-boiled eggs with a fork until chunky or smooth - whichever your preference.
- Stir in mayonnaise and curry powder, then season lightly with salt and pepper.
- If using herbs, mix them in now for added freshness and colour.
- Spread onto gluten-free bread or wrap. Add a lettuce layer first if packing for later.
- Slice, pack, and enjoy!
Notes
Variations to Try:
This base recipe is flexible and works in lots of different ways:💪 Higher Protein Option
- Replace 1 tbsp of mayo with 1 tbsp thick Greek yogurt
- This lightens the texture, boosts protein, and adds a slight tang that balances the curry flavour
🥑 Curried Egg Salad Without Mayo
- Use plain Greek yogurt or a plant-based yoghurt or spread
- You can also try mashed avocado for a dairy-free, egg-and-avocado combo
Storage Tips:
- Store leftover filling in an airtight container in the fridge for up to 2 days
- Add lettuce under the filling to act as a moisture barrier
- Keep cool in a lunchbox with an ice brick or frozen yoghurt pouch
- Not suitable for freezing
Nutrition
Calories: 160kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 283mg | Sodium: 238mg | Potassium: 108mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg