Name: Chopped Egg Sandwich
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 12 eggs; 4 green onions, chopped; 1/2 cup (70 g) celery, diced; 1/4 cup (10 g) dill, finely chopped; 1/4 cup (60 ml) Greek yogurt; 2 tbsp marinated pepperoncini peppers, seeded and chopped; 1 tbsp (15 ml) marinated pepperoncini pepper brine; 1 jalapeño chili pepper, seeded and finely chopped; 1/2 lemon, zest finely grated and juiced; 4 submarine buns, each about 9 inches (23 cm) long; Boston lettuce leaves, to taste

Preparation

- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes.
- Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry. Compost the shells.
- On a work surface, cut the eggs in half. Remove the yolks and place in a bowl. Dice the egg whites.
- Using a fork, mash the egg yolks. Add the egg whites, celery, dill, yogurt, pepperoncini peppers and brine, green onions, jalapeño, lemon zest and juice. Season with salt and pepper. Mix well.
- Cut the buns in half horizontally without going all the way through to the other side. Open the buns like a book and line the insides with lettuce leaves. Top with the chopped egg salad. Close the sandwiches.

Chopped Egg Sandwich

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Egg Cooker