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Tandoori Egg Salad Toast
🥞 American

Tandoori Egg Salad Toast

🥞 American

Creamy egg salad with mustard and dill piled onto toast. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 22 minutes.

Prep 10 min Cook 12 min Serves 2 Easy

Ingredients

  • Yogurt1/4 cup
  • Kashmiri Chili Powder1 tsp
  • Garam Masala1/2 tsp
  • Saltto taste
  • Eggs4
  • Mayonnaise3 tbsp
  • Dijon Mustard1 tsp
  • Toast Bread4 slices
  • Black Pepperto taste

Optional extras

  • Spring Onions1
  • Paprikaa pinch
  • Fresh Dill1 tbsp

Instructions

  1. 1

    Boil the eggs 10 minutes, cool in ice water and peel.

  2. 2

    Chop and mix with mayonnaise, mustard, dill, spring onion, salt and pepper.

  3. 3

    Toast the bread and pile on the egg salad; dust with paprika.

  4. 4

    Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.

Chef's tip

Cool the eggs in ice water for easy peeling.

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