Curried Egg Salad Sandwiches

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  • 125 ml (½ C) mayonnaise
  • 2.5 ml (½ t) medium curry powder
  • 6 hardboiled eggs, peeled & diced
  • 1 x 227 g Rhodes 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 curry powder.
  2. Mix well.
  3. Add the eggs and the Rhodes 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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