First Step: Cook the eggs perfectly: Place 8 large eggs in a saucepan, filling with cold water about half an inch over the eggs. Bring water to a boil, then cover with a lid and reduce heat to a gentle simmer. Cook for 12-14 minutes to achieve fully set yolks. Immediately transfer the eggs to an ice water bath to stop cooking and ease peeling while avoiding the green ring around yolks.

Second Step: Peel and prepare eggs: Once cooled, peel the eggs under cold running water to help remove shells cleanly. Slice or chop eggs into either uniform pieces or neat slices using an egg slicer for best presentation and texture.

Third Step: Mix the curried egg salad: In a large bowl, lightly mash the chopped eggs with a fork. Add ⅓ cup mayonnaise (or Greek yogurt), ½ teaspoon Madras curry powder, ¼ teaspoon onion powder, ¼ teaspoon kosher salt, freshly ground black pepper to taste, grated carrot, and sliced green onion. Gently fold all ingredients until creamy and evenly combined. Adjust seasoning as desired, adding more curry powder or lemon juice for extra brightness.

Fourth Step: Prepare the bread: Toast 8 slices of English muffin bread until golden and crisp. Optionally, spread butter on the slices before or after toasting to protect from sogginess and enrich flavor. For dietary adaptations, swap with gluten-free bread or leafy wraps like lettuce if preferred.

Final Step: Assemble and garnish: Divide the curried egg salad evenly over the toasted bread slices. Garnish generously with chopped parsley or cilantro and crisp watercress leaves or radish sprouts for a fresh finish. Serve open-faced or with top slices, immediately for best texture and taste. This curried egg salad sandwich can be chilled before serving but is also delicious fresh and warm.