Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Spiced Egg Salad Sandwich with Tomato and Green Chilli
A delicious American-style egg salad sandwich featuring hard-boiled eggs mixed with creamy mayonnaise, fresh tomatoes, and zesty green chillies, served on toasted bread with a blend of aromatic spices. This protein-packed sandwich is perfect for lunch and combines classic American comfort food with subtle Indian spice notes.
30 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour4/10
Umami5/10
Spicy6/10
🥄 Texture
Creamy and chunky from the mayonnaise and chopped hard-boiled eggs, with juicy bursts from diced tomatoes and a crisp bite from raw onion. The toasted bread adds a crunchy, slightly oily exterior that contrasts with the soft filling.
👃 Aroma
Savory egg and mayonnaise notes dominate, lifted by bright citrus from the lemon and the fresh, green sharpness of minced chillies and onion. Toasted bread and a background of warm black pepper and turmeric provide a toasty, slightly earthy finish.
🍷 Pairs Well With
Iced lemon tea or a crisp sparkling water with a twist of lemon; if alcoholic, a light lager or a zesty Sauvignon Blanc pairs well.
🥗 Side Dishes
Crispy potato chips or fries, a simple green salad or cucumber-tomato salad, and dill pickles or a small serving of coleslaw to add more acidity and crunch.
Ingredients(12 items)
- 14 large eggs (hard-boiled)
- 21/2 cup mayonnaise
- 32 medium tomatoes (diced)
- 41 medium onion (finely chopped)
- 52 green chillies (finely minced)
- 64 slices bread
- 72 tablespoons oil
- 81/2 lemon (juiced)
- 91/4 teaspoon turmeric powder
- 101/4 teaspoon red chilli powder
- 111/4 teaspoon black pepper powder
- 121/4 teaspoon ground black pepper (freshly cracked)
Nutrition Information(per serving)
485
Calories
18g
Protein
32g
Carbs
32g
Fat
Instructions
- 1
Boil the 4 eggs in water for 10-12 minutes until hard-boiled, then cool, peel, and chop them into small pieces.
- 2
In a large mixing bowl, combine the chopped eggs with 1/2 cup mayonnaise and mix until well combined.
- 3
Add the finely chopped onion, minced green chillies, and diced tomatoes to the egg mixture.
- 4
Sprinkle 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, 1/4 teaspoon black pepper powder, and 1/4 teaspoon ground black pepper over the mixture.
- 5
Squeeze the juice from 1/2 lemon into the egg salad and stir thoroughly until all ingredients are evenly distributed.
- 6
Heat 2 tablespoons of oil in a skillet over medium heat.
- 7
Toast the 4 slices of bread in the hot oil for 1-2 minutes per side until golden brown and crispy.
- 8
Remove the toasted bread from the skillet and place on a cutting board.
- 9
Divide the egg salad mixture evenly between two slices of toasted bread, spreading generously on each slice.
- 10
Top with the remaining two slices of toasted bread to create sandwiches.
- 11
Cut the sandwiches diagonally and serve immediately while warm.
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