Indian Recipes
Healthy Chutney Cheese Egg Sandwich
This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple!
- Serves 3 people
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out!
The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket!
Chutney Cheese Egg Sandwich Ingredients
- Bread: I have used whole wheat bread, but any kind of bread you prefer and have available will work for this recipe.
- Chutney: To serve along with the bread pakoras. I love green coriander chutney with this.
- Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.
- Cheese: I have grated regular processed cheese cubes for that savory salty flavor.
- Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency.
- Spring onion: For a sharp fresh flavor, and a slight crunch.
- Salt: for seasoning.
Frequently Asked Questions
Storage Tips
This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.
If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.
If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
This article was researched and written by Urvi Dalal.
The recipe
Chutney Cheese Egg Sandwich
Creamy, cheese-y, and spicy, this chutney cheese egg sandwich is a quick, easy, and healthy recipe that's perfect for breakfast or as a 5 pm snack!
- Serves 3 people
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Ingredients
- 2 tablespoons green chutney (MFS link)
- 2 hard boiled eggs (grated)
- 1/2 cheese cube (grated)
- 1 tablespoon greek yoghurt / hung curd
- ¼ cup finely chopped spring onion greens
- ⅛ teaspoon salt
- 2 slices whole wheat bread
Method
Stuffing
- 1
Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
Assembling the sandwich
- 2
Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
Notes
This sandwich can also be grilled – it tastes just as good!
Nutrition
- Calories 105 kcal
- Carbohydrates 9 g
- Protein 7 g
- Fat 4 g
- Saturated Fat 1 g
- Polyunsaturated Fat 1 g
- Monounsaturated Fat 1 g
- Cholesterol 125 mg
- Sodium 226 mg
- Potassium 119 mg
- Fiber 1 g
- Sugar 2 g
- Vitamin A 259 IU
- Vitamin C 2 mg
- Calcium 60 mg
- Iron 1 mg
Common questions
Which bread works best for this egg sandwich recipe?
I have used whole wheat bread, but you can use white bread, sandwich bread, multigrain bread, sourdough or any other bread you prefer.
Can I prepare the sandwiches in advance?
Yes. Assemble the sandwiches and refrigerate them for up to a few hours. As an extra step, you can wrap them in cling foil to prevent them from turning soggy or breaking apart.
Can I eat add veggies to this recipe?
Absolutely! Bellpeppers, grated carrot, finely chopped onions, tomatoes and diced cucumber are some veggies that taste really good in this egg sandwich.
Can I eat this bread toasted?
Yess! You can easily toast the sandwich if you like. It will taste just as delicious!
