Indian-Spiced Egg Salad Sandwich
Ingredients
- 4 slices of oroweat 3-Seed Oatnut bread
- 2 tbsp. pure olive oil
- ¼ cup shallots
- 2 tbsp. black raisins
- ¼ tsp. curry powder
- ¼ tsp. turmeric
- ¼ tsp. cumin
- ¼ tsp. gram masala
- 6 hardboiled eggs, chopped
- 2 tbsp. light mayonnaise
- 2 tbsp. Greek-style plain yogurt
- Salt and ground black pepper, to taste
- 1 cup watercress leaves
Instructions
- Toast bread slices to desired doneness.
- In a small saucepan, sauté shallots in olive oil till translucent over medium-high heat; add raisins, curry powder, turmeric, cumin and gram masala; sauté over medium-low heat for another minute; reserve.
- In a medium bowl, combine eggs and shallot/spice mixture; add mayonnaise and yogurt; add salt and pepper to taste; set aside.
- To assemble sandwich, spread half of egg mixture over bottom bread slice; top with watercress leaves and close with top bread slice.
- Enjoy!
- 4 slices of oroweat 3-Seed Oatnut bread 3-Seed Oatnut
- 2 tbsp. pure olive oil
- ¼ cup shallots
- 2 tbsp. black raisins
- ¼ tsp. curry powder
- ¼ tsp. turmeric
- ¼ tsp. cumin
- ¼ tsp. gram masala
- 6 hardboiled eggs, chopped
- 2 tbsp. light mayonnaise
- 2 tbsp. Greek-style plain yogurt
- Salt and ground black pepper, to taste
- 1 cup watercress leaves
- Toast bread slices to desired doneness.
- In a small saucepan, sauté shallots in olive oil till translucent over medium-high heat; add raisins, curry powder, turmeric, cumin and gram masala; sauté over medium-low heat for another minute; reserve.
- In a medium bowl, combine eggs and shallot/spice mixture; add mayonnaise and yogurt; add salt and pepper to taste; set aside.
- To assemble sandwich, spread half of egg mixture over bottom bread slice; top with watercress leaves and close with top bread slice.
- Enjoy!
