Fred's Chicken Coop Egg Salad Sandwich Recipe


Nutrition

Cal/Serving: 739
Daily Value: 37%

Balanced
Sugar-Conscious, Vegetarian
Fat36g55%
Saturated5g24%
Trans0g0%
Carbs74g25%
Fiber3g13%
Sugars4g0%
Protein30g59%
Cholesterol389mg130%
Sodium1035mg43%
Calcium176mg18%
Magnesium52mg13%
Potassium326mg9%
Iron7mg36%
Zinc3mg18%
Vitamin A840IU17%
Vitamin C7mg12%
Thiamin (B1)1mg40%
Riboflavin (B2)1mg49%
Niacin (B3)6mg31%
Vitamin B60mg16%
Folic Acid (B9)241µg60%
Vitamin B121µg16%
Vitamin D2µg1%
Vitamin E1mg7%
Vitamin K9µg11%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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5
Ratings4

INGREDIENTS

  • 2 eggs
  • 2 tablespoons mayonnaise, or aioli if you have it
  • 1 tablespoon minced chives, plus more for garnish
  • 2 teaspoons Pecorino cheese, plus more for garnish
  • 2 slices sourdough bread
  • 1 teaspoon roasted red pepper spread
  • 1/4 tablespoon lettuce
  • Salt and freshly cracked black pepper, to taste

DIRECTIONS

In a small saucepan, cover the eggs with 1 inch of cold water and bring to a boil. Once boiling, remove from heat and let sit for 7 minutes to finish cooking. Peel the eggs and chop in ¼-inch slices. In a small bowl, mix together the mayonnaise, chives, and Pecorino cheese. Season with salt and pepper to taste. Spread the eggs out on 1 slice of sourdough bread, then drizzle with the mayonnaise mixture. On the other slice, spread the red pepper spread, if using, and top with lettuce. Garnish each slice with chives and Pecorino cheese, then serve together as a sandwich, or separate. 

Recipe Details

Servings: 1
Cuisine: American
Special Designations: Vegetarian, Healthy

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