2 Servings Servings
20 Minutes

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

  1. Toast bread slices to desired doneness.
  2. 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.
  3. In a medium bowl, combine eggs and shallot/spice mixture; add mayonnaise and yogurt; add salt and pepper to taste; set aside.
  4. To assemble sandwich, spread half of egg mixture over bottom bread slice; top with watercress leaves and close with top bread slice.
  5. 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
  1. Toast bread slices to desired doneness.
  2. 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.
  3. In a medium bowl, combine eggs and shallot/spice mixture; add mayonnaise and yogurt; add salt and pepper to taste; set aside.
  4. To assemble sandwich, spread half of egg mixture over bottom bread slice; top with watercress leaves and close with top bread slice.
  5. Enjoy!