Fred's Chicken Coop Egg Salad Sandwich

Fred's Chicken Coop Egg Salad Sandwich
Staff Writer

D'elish

Served at his new sandwich shop in downtown Los Angeles, D'elish, chef Fred Eric gives his own twist to the egg salad sandwich: serving the hard-boiled eggs sliced and drizzled in dressing. 

Click here to see 10 Classic Summer Sandwich Recipes

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. 

Nutrition

Calories per serving:

186 kcal

Daily value:

9%

Servings:

1
  • Carbohydrate, by difference 25 g
  • Protein 3 g
  • Total lipid (fat) 8 g
  • Vitamin A, IU 83 IU
  • Vitamin A, RAE 1 µg
  • Vitamin D 8 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Ash 1 g
  • Caffeine 2 mg
  • Calcium, Ca 57 mg
  • Carotene, beta 5 µg
  • Cholesterol 3 mg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 1 g
  • Folate, DFE 28 µg
  • Folate, food 13 µg
  • Folate, total 32 µg
  • Folic acid 10 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 10 µg
  • Lycopene 28 µg
  • Magnesium, Mg 9 mg
  • Niacin 1 mg
  • Phosphorus, P 39 mg
  • Potassium, K 130 mg
  • Retinol 1 µg
  • Selenium, Se 6 µg
  • Sodium, Na 182 mg
  • Starch 2 g
  • Sugars, total 11 g
  • Theobromine 71 mg
  • Water 26 g
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