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Curried Egg-white Salad Sandwich

"Cut fat from your diet with this better-for-you egg salad sandwich. You won't miss a thing!"
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10 m servings 329 cals
Original recipe yields 2 servings


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 424 mg
  • 141%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Remove eggshells, separating egg whites from yolks; dice egg whites. Combine diced egg whites with mayonnaise, onion, parsley, vinegar and curry powder in small bowl.
  2. Spread egg salad between slices of bread creating 2 sandwiches.

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Read all reviews 22
  1. 31 Ratings

Most helpful positive review

I would question the sanity of anyone who does not love this recipe. Used half no-fat plain yogurt and half mayo. You can also sub cilantro for the parsley. Yum and YUM!

Most helpful critical review

I give this recipe only two stars. Possibly because I had high expectations from the reviews, but more because the it had a bitter taste. I think I would have been better off just using egg whit...

Most helpful
Most positive
Least positive

I would question the sanity of anyone who does not love this recipe. Used half no-fat plain yogurt and half mayo. You can also sub cilantro for the parsley. Yum and YUM!

This recipe is GREAT! I like my egg salad a little sour so I added 1 tablespoon mustard.

Really good and healthy - didn't miss the yolks one bit! The curry powder adds awesome flavor and the yellow color that normally comes from the yolks. I added a little chopped celery because I...

A nice twist on egg salad. I really enjoy curry so I thought I'd give this a try. I used the whole eggs, substituted scallion for onion, balsamic instead of white vinegar and added a dash of c...

YUM! I've never used curry powder before, but I had picked up a jar the other day at Penzy's and thought this would be a nice recipe to try it out on. I halved the recipe to only make enough for...

I made this salad in a pinch, but didn't have any curry powder on hand. So I substituted some Pampered Chef Southwestern Seasoning Mix in place of the curry and it was REAAALLY good! Just an ide...

My new favorite sandwich! I used whole eggs, scallions (I didn't have purple onions), and I toasted the bread. Wow. Will be making over and over.

Delicious! I smartly decided to double the recipe when I tried it the first time. That was the right decicion. :) By the way, there's no reason not to use the egg yolks as well.

LOVED it! Loved the red onions and curry. yummy. Used the whole egg and doubled the recipe. Will definitely make again.