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Growing up my mom never cooked eggs at home, but she would let us eat them in our neighbor’s houses. We would be invited over whenever they made the “special” meals. Both my sister and I used to love the egg bhurji & omelet that our lovely house owner (we call her Attamma) used to make. She would make it for us even now whenever we visit them. That’s how my love for eggs started and that’s probably one of my weaknesses for not becoming a vegan (cheese comes in a close second). This egg salad is very simple to...


34 serving

Total time

45 minutes




  • 3 eggs (– boiled, cooled and chopped)
  • 3 tbsps onion (– finely chopped (½ a small onion))
  • 2 tbsps Mayonnaise mayo (I used Smart Balance light ))
  • 2 tomato (- thin slices)
  • 1 tsp Hot sauce
  • to taste Salt Pepper (&)


  1. Mix all the ingredients in a bowl. Taste and adjust seasonings.
  2. Toast 2 slices sandwich bread (I used German dark wheat); On one slice; put half the egg salad, 1 slice of cheese (I used Havarti cheese) and a slice of tomato; cover with other slice and enjoy with veggie chips.
  3. View the recipe instructions at Cook's Hideout

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