Egg & Cucumber Sandwich Recipe – Indian-Style Toast with Ghee

Last Updated on 2 months by Neha Deshmukh

Egg & Cucumber Sandwich Recipe – Indian-Style Toast with Ghee

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and utterly delicious snacks. This Egg & Cucumber Sandwich is a childhood favorite of mine – a simple Indian-style toast that’s perfect for breakfast, a light lunch, or even a satisfying evening snack. It’s a little bit different thanks to the ghee, which gives it this amazing golden crispness and flavour. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average egg salad sandwich. It’s a delightful blend of creamy, crunchy, and subtly spicy flavours, all toasted to perfection in ghee. It’s incredibly easy to make, requires minimal ingredients, and is ready in under 15 minutes. Plus, the use of ghee adds a lovely Indian touch that elevates it beyond the ordinary. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to whip up this tasty sandwich:

• 8 Sandwich Bread slices
• 2 Boiled Eggs
• 1 Cucumber
• 3-4 sprigs Coriander leaves (cilantro)
• 1 Green chilli
• 2 tablespoons Mayonnaise
• Salt and pepper to taste
• 1 tablespoon Ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Boiled Eggs: Quality & Preparation

Using good quality eggs really shines through in this recipe. I prefer free-range eggs for their richer flavour and vibrant yolks. To get perfectly boiled eggs, place them in cold water, bring to a boil, then simmer for 8-10 minutes for a firm yolk.

Cucumber: Choosing the Right Variety

English cucumbers (the long, thin ones wrapped in plastic) are my go-to because they have fewer seeds and a thinner skin. But any cucumber will work! Just make sure to peel it if the skin is thick or waxy.

Coriander (Cilantro): Freshness & Flavor

Fresh coriander is essential here. It adds such a bright, herbaceous note. Don’t skimp! If you’re not a fan of cilantro, a little chopped parsley can work in a pinch, but it won’t be quite the same.

Green Chilli: Heat Level & Regional Preferences

The amount of green chilli you use depends on your spice preference. I usually use one medium-sized chilli, but you can add more or remove the seeds for less heat. In some regions of India, people also use a pinch of red chilli powder for an extra kick!

Ghee (Clarified Butter): The Indian Touch – Benefits & Substitutes

Ghee is the star of the show when it comes to toasting these sandwiches. It imparts a beautiful nutty flavour and creates a wonderfully crispy texture. You can find ghee at most Indian grocery stores, or even make your own! If you don’t have ghee, you can substitute with butter, but the flavour won’t be quite as authentic.

Sandwich Bread: Types & Texture

I usually use regular white sandwich bread, but whole wheat or multigrain bread also work beautifully. A slightly thicker-cut bread holds up better to the filling and toasting.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and finely chop the cucumber. I like to dice it pretty small so it distributes nicely throughout the egg salad.
2. In a mixing bowl, combine the chopped cucumber with mayonnaise, chopped coriander, finely chopped green chilli, salt, and pepper. Give it a good mix!
3. Now, chop the boiled eggs and add them to the cucumber mixture. Mix everything thoroughly until well combined. Don’t be afraid to taste and adjust the seasoning if needed.
4. Trim the crusts from your bread slices. This is optional, but it makes for a neater sandwich. Spread about 2 tablespoons of the egg salad mixture evenly between two bread slices.
5. Lightly coat the outer sides of the sandwich with ghee. This is where the magic happens!
6. Heat a griddle or frying pan over low heat. Toast the sandwich on the griddle until golden brown and crispy on both sides. Keep an eye on it – you don’t want it to burn!
7. Serve warm or at room temperature with your favourite sides.

Expert Tips

• Don’t overmix the egg salad, or it will become mushy.
• Use a soft spatula to spread the ghee evenly on the bread.
• Low and slow is the key to perfectly toasted sandwiches.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My Mom’s Secret: My mom always adds a pinch of chaat masala to the egg salad for an extra zing.
• Cheese Please: A slice of cheese (cheddar, mozzarella, or even a little paneer!) adds a lovely creaminess. My friend, Priya, swears by adding a slice of processed cheese.
• Spicy Twist: Add a dash of your favourite hot sauce to the egg salad for an extra kick.

Vegan Adaptation

To make this vegan, simply substitute the mayonnaise with a vegan mayo and the ghee with a plant-based butter or oil.

Gluten-Free Adaptation

Use your favourite gluten-free bread slices to make this sandwich gluten-free.

Spice Level Adjustment

Adjust the amount of green chilli to your liking. You can also add a pinch of red chilli powder or a dash of hot sauce.

Festival/Brunch Adaptation

Serve these sandwiches as part of a larger brunch spread during festivals like Diwali or Holi. They pair perfectly with a cup of chai!

Serving Suggestions

These sandwiches are delicious on their own, but they also pair well with:

• A side of sliced tomatoes and onions
• A refreshing cucumber raita
• A cup of hot chai or coffee

Storage Instructions

Leftover egg salad can be stored in an airtight container in the refrigerator for up to 2 days. It’s best to make the sandwiches fresh, but you can prepare the egg salad ahead of time to save time.

FAQs

Let’s answer some common questions!

What is the best way to boil eggs for this sandwich?

Place eggs in cold water, bring to a boil, then simmer for 8-10 minutes for firm yolks. Immediately transfer to an ice bath to stop the cooking process.

Can I use a different type of bread for this recipe?

Absolutely! Whole wheat, multigrain, or even sourdough bread will work well.

What can I substitute for ghee if I don’t have any?

Butter is the closest substitute, but the flavour won’t be quite the same. You can also use a neutral oil like vegetable or canola oil.

How can I make the egg salad less spicy?

Remove the seeds from the green chilli or use a milder chilli variety. You can also omit the chilli altogether.

Can this sandwich be made ahead of time?

It’s best to make the sandwiches fresh, but you can prepare the egg salad ahead of time and store it in the refrigerator.

Is it possible to grill this sandwich instead of toasting it on a griddle?

Yes, you can definitely grill the sandwich! Just make sure to keep a close eye on it to prevent burning.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!