Egg Sandwich Recipe Swasthi S Recipes

Mayo Egg sandwich, Fried Egg sandwich, Scrambled egg sandwiches are some of the egg sandwiches I often make at home. But the simple boiled egg sandwich I show in this post, is on our top list as it tastes super delicious and can be whipped up under 10 mins if you have the boiled eggs ready. If you are not a morning person, feel free to boil the eggs ahead and refrigerate so in the morning you will just have to assemble the egg sandwich with all the other ingredients. For this recipe you will need some boiled eggs, your favorite sandwich spread and some fresh salad veggies and herbs. Mayonnaise, hot sauce, mustard, cheese spread, chutney or even pesto will work great as a sandwich spread. We personally love the popular Coriander Chutney & Green chutney from the streets of Mumbai. Remember I shared the Best Grilled Sandwich from the Streets of Mumbai? This egg sandwich is no less and tastes great and is addictive. Not to forget, the health benefits of the coriander and mint. However please feel free to use any kind of spread you have on hand or whatever you like. I have however shared the process to make the green chutney here. You can also make this ahead and refrigerate for 2 to 3 days. You can use it even in your wraps, use as a dip or simply smear over your pizza in place of pizza sauce. Just a note to the old readers, I also have the caramelized onions and egg sandwich in the second half of this post.

How to Make Boiled Egg Sandwich (Stepwise photos)

Boiling eggs is the basic task but a lot of times many of us go wrong because the boiling time for eggs differs by region, breed, feed and sometimes even changes by the age of the eggs. Here is how I do it, in case you need help. I bring eggs to room temperature before boiling to prevent breakage. Wash eggs and boil them on a medium flame. When the water becomes hot increase the flame to a medium high and boil till the shells crack. Cover and set aside for about 5 to 7 minutes. This method works well for me including for the first born eggs or very fresh eggs that are too difficult to hard boil properly. Remove the shells under running water. While the eggs boil, make the chutney if you don’t have any spread. For this add the following ingredients to a grinder jar: ½ cup coriander leaves12 to 14 mint leaves (optional)1 garlic clove½ teaspoon cumin seeds or ground cumin1 tablespoon lemon juice1 to 2 tablespoons coconut or coconut flakes or half slice of bread1 green chilli (Thai/ Indian/ Serrano pepper, skip for kids)¼ teaspoon salt Grind with 2 to 3 tablespoons water to a thick and smooth chutney. Adding too much water is going to make your chutney runny and we don’t want that. Taste test and add more salt, lemon or chilli if required. Butter your bread slices and toast them either on a griddle or in a toaster/ air fryer or oven until crisp and golden. Spread a generous amount of chutney on the bread and slice your eggs. Place the eggs over the chutney smeared bread. If you have chaat masala, sprinkle a generous amount, about 1/4 teaspoon all over the eggs, followed by 1/4 teaspoon roasted cumin powder. Layer the fresh veggies like onions, carrots, lettuce/ coriander leaves or whatever you want. We love plenty of fresh grated carrots here. Cover the sandwich with another slice of bread, with the chutney side inside. Slice egg sandwich and serve.

Recipe Card

How to make Egg Sandwich with Caramelized Onions

Boil the eggs, remove the shell and slice each egg to 3 to 4 round slices.Set these aside Heat a tawa with 2 tsp. oil, add cumin and garlic, when the garlic is lightly fried, add the onions and chilies, sprinkle salt and fry them till lightly golden.
Add red chili powder, garam masala, turmeric and kasuri methi. Kasuri methi is optional or you can use any ground herbs of your choice. Mix everything well and fry till you begin to smell good, just for a minute.
Reduce the flame to low. Move the onions aside or to a separate plate. Butter or oil the bread and toast, set these aside to use as top slices.Now add another set of bread slices and toast them.
while the bread toasts spread onion mixture on the slices, place the sliced eggs, repeat the onion mixture over the egg, especially on the yolk. This prevents the yolk getting soggy with the raw vegetable juices.
Layer the veggies you prefer along with little coriander leaves.Sprinkle lemon juice or chat masala if you like. I did not use any.
Cover it with another slice of bread that was set aside.Press it gently lightly, Do not overdo, else filling comes out. Enjoy egg sandwich right away. If you prefer to pack it for later use, i suggest skipping the raw veggies or pack them separately.