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Curried Egg Salad Sandwiches

Turn to the classics with these quick and easy egg salad sandwiches that enjoy a sweet pineapple and light curry twist. Pack them for a picnic or make dainty, smaller sandwiches pretty enough for a tea table.


  • 125 ml mayonnaise
  • 2.5 ml Pakco Medium Curry Powder
  • 6 hard boiled eggs, peeled & diced
  • 1 x 227 g Rhodes Quality Pineapple Crush in Light Syrup, drained
  • salt and freshly ground black pepper
  • 8 slices white bread
  • soft butter for spreading


  1. In a mixing bowl, place the mayonnaise and the Pakco Medium Curry Powder.
  2. Mix well.
  3. Add the eggs and the Rhodes Quality Pineapple Crush and stir lightly to mix without breaking up the egg.
  4. Season to taste with the salt and pepper.
  5. Spread the bread slices with the soft butter and then divide the egg mixture between them such that you make four large sandwiches.
  6. Using a sharp knife cut bread in half.

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