Curry and onion powder add an exotic heat to the traditional egg salad sandwich, making it fit for an every day breakfast, lunch or elegant brunch.
1/2teaspoonMcCormick Gourmet Hot Madras Curry Powder
1/4teaspoonMcCormick Gourmet Onion Powder
1/4teaspoonkosher salt and freshly ground black pepper
8slicesenglish muffin bread4 slices if serving open face
Watercress leaves and radish sprouts for garnish
Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.
In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.
Mix the curry mayonnaise into the mashed eggs and season to taste.
Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.