Preparation

• Put 2 cups water in a wide, shallow, microwave-safe bowl. Microwave on high until the water boils, about 3 minutes. Gently lower the eggs into the water, and microwave onhigh 4 minutes more.
• Meanwhile, in a small bowl, whisk the mayonnaise with the curry powder, cumin, and 1/2 tsp. salt.
• Cool the eggs under cold water, peel, and mash with a fork in a medium bowl. Stir in the curry mayonnaise and raisins.
• Assemble the sandwiches with the toast, cucumber slices, egg salad, and lettuce. Serve.