Healthy pre or post workout snack, quick breakfast on a busy day, part of the lazy Sunday brunch accompanied with other healthy breakfast recipes Poha, Besan ka Puda, or just another sandwich using Mint Chutney and fresh tomato slices.
You could always use a slice of grilled paneer or cheese (or tofu) instead of the boiled eggs.
If you do pack boiled eggs for your kids’ breakfast at school, this coleslaw and boiled eggs sandwich is a great option. Though, I would suggest skip the boiled eggs, as the ‘eggy’ smell is a bit much if the boiled egg has been kept around / packed for a while.
I add a little capsicum or bell peppers to my coleslaw for their flavour, and the green chillies for a little heat.
I have used very little mayonnaise in my recipe of coleslaw as I like fresh, crisp veggies in my coleslaw, you could of course adjust it to your preference and taste. Cream cheese or hung curd (Greek yoghurt) make equally good substitutes for mayonnaise.
Ingredients to make Coleslaw & Boiled Egg Sandwiches
8 slices of bread
3 hard-boiled eggs, sliced
1/2 cup carrots, grated on the thicker side
1/2 cup cabbage, thinly sliced
1/4 cup capsicum, finely chopped
1 green chilli, finely chopped
1 tbsp mayonnaise
1 tsp mustard sauce
Salt and pepper to taste
Butter or cheese spread, as required
Method of making Coleslaw & Boiled Egg Sandwiches
Mix the carrots, cabbage, capsicum and chillies. Add mayonnaise, mustard sauce, salt and pepper. Give it all a good mix.
Place and spread the coleslaw on one slice of bread and then place the sliced hard boiled eggs. Layer some cheese spread or butter on the second slice of bread and close the sandwich.
I served these coleslaw and boiled egg sandwiches with lightly warmed chicken terrine.
Take a look at the other quick & easy breakfast recipes and Indian meal ideas.
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