Step 1

Place the eggs in a saucepan and fill with water to cover the eggs by 1/2 inch or up to the first knuckle on your finger. Bring to a boil, cover and reduce to simmer for 12 minutes. Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.

Step 2

Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside.

Step 3

In a small bowl mix the mayonnaise with the curry powder, onion powder, kosher salt and ground pepper. Add more seasonings to taste.

Step 4

Mix the curry mayonnaise into the mashed eggs and season to taste.

Step 5

Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with the watercress and radish sprouts. Top with bread if desired.