Curried Egg Salad Sandwich

I've always loved the simple egg salad. It's probably the only way I'll eat the egg yolks without noticing it's strong flavor. Here is a sandwiched variation on a spiced up version of it I came across in a cookbook that H gave me for Christmas. It keeps well in the fridge for up to a day!

Makes about 3 sandwiches

4 large eggs, hard boiled and peeled
3 tbsp green or red pepper, diced
2 tbsp cilantro, finely chopped
1 medium onion, thinly sliced
1 tsp garam masala
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/2 tsp sugar
1 tsp oil
3 tbsp aioli (or mayo)
6 lettuce leaves or 2 cups arugula
1 cucumber, sliced

Heat water in a medium saucepan until it comes to a rolling boil. Gently place the eggs in the boiling water and reduce to a simmer. (The water should come up about half way to the eggs) Boil uncovered for 7 minutes and turn off the heat. Let the eggs sit for another couple minutes before washing in cool water and shelling them.

Heat the oil in a pan and saute the onions on medium heat for about 5 minutes.
Add the salt, pepper and sugar to the onions and saute for a couple minutes until carmelized

Mash the eggs with a fork and mix in the aioli, spices, pepper and cilantro. Add more aioli/mayo if needed to achieve a more spreadable consistency.

Lightly toast 2 slices of bread.
Place a lettuce leaf or about a half cup of arugula on top of one slice, spread about 2 tbsp of the egg salad onto the lettuce leaf
Cover with cucumber slices and another lettuce leaf, top with some onion.
Place the other slice of bread on top
Cut into triangles and serve with kettle chips or a green salad.