Have you ever thought of ways of spicing up your egg salad sandwich?
by Thana SivasambuThe egg salad sandwich is a classic that never fails, but there’s always room to elevate it. For me, it’s all about taking something familiar and infusing it with a twist that makes you want to savour every bite. One of my favourite ways to spice up an egg salad sandwich is by adding a couple of spoons of Green Coconut Sambol. This isn't just about adding flavour - it's about transforming the entire experience.
Spiced up Creamy Egg Salad on Crispy Toast
Rated 5.0 stars by 1 users
Cuisine
Sri Lankan Green Coconut Sambol
Servings
2
Prep Time
20 minutes
Cook Time
6 minutes
Nothing beats a quick and flavourful meal that’s also nourishing, and my take on this egg salad sandwich is a winner! In just about 25 minutes, you can elevate a simple dish into something special, packed with vibrant flavors and textures.
This sandwich isn’t just a quick lunch - it’s a burst of flavours with the creamy egg salad, the zing of Green Coconut Sambol, and the buttery smoothness of avocado. It’s perfect for those moments when you want something that’s both comforting and energizing, and it’s a meal that’s as satisfying to make as it is to eat. Enjoy!
Ingredients
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2 large eggs
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1 ripe avacado (optional)
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2-3 tablespoons Green Coconut Sambol
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2-3 tablespoons mayonnaise
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Fresh salad leaves (like rocket, spinach, or lettuce)
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4 slices ciabatta bread, toasted
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Salt and black pepper to taste
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Extra virgin olive oil for drizzling (optional)
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Cherry tomatoes or sliced fruit for serving (optional)
Directions
Boil the Eggs:
Place the eggs in a single layer at the bottom of a saucepan. Cover them with an inch of cold water, then place the lid on the pan and bring to a boil over high heat. Once the water starts to boil, cook the eggs for 6 minutes. Immediately transfer the eggs to a bowl of cold water and let them cool for about 5 minutes.
Prepare the Avocado:
While the eggs are cooking, halve the avocado, remove the pit, and gently scoop out the flesh.Cut the avocado into thin slices and set aside.
Make the Egg Salad:
Peel the cooled eggs and chop them into bite-sized pieces in a medium-sized bowl, mix the chopped eggs with mayonnaise and Green Coconut Sambol. Season with salt and pepper to taste.
Assemble the Sandwich:
Toast the ciabatta bread until it’s golden and crisp. Break the salad leaves into smaller pieces and place them on the toasted bread. Layer the avocado slices over the salad leaves. Pile the egg salad generously over the avocado slices. Drizzle with a bit of extra virgin olive oil for added richness.
Serve:
Serve the sandwich immediately, alongside a handful of cherry tomatoes or your favourite sliced fruit for a refreshing touch.
Recipe Note
The creamy, rich texture of the egg salad gets a vibrant lift from the fresh, zesty notes of the sambol. It brings in that unique Sri Lankan touch with the grated coconut, green chilies, lime, and a hint of herbs, creating an explosion of fresh and exotic flavors.
I love how the sambol adds an unexpected texture, giving each bite a bit of crunch and a burst of freshness that contrasts beautifully with the smoothness of the eggs. It turns a simple sandwich into something special, something that feels both comforting and adventurous. For me, it's like taking a culinary trip without leaving the kitchen - a way to add a little bit of excitement to my day, all wrapped up in a humble sandwich.