Fred's Chicken Coop Egg Salad Sandwich

Fred's Chicken Coop Egg Salad Sandwich
Staff Writer


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


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. 


Calories per serving:

891 calories

Dietary restrictions:

Balanced Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 38g 59%
  • Carbs 101g 34%
  • Saturated 5g 26%
  • Fiber 4g 18%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 5g
  • Polyunsaturated 4g
  • Protein 35g 70%
  • Cholesterol 389mg 130%
  • Sodium 1,547mg 64%
  • Calcium 220mg 22%
  • Magnesium 78mg 19%
  • Potassium 387mg 11%
  • Iron 9mg 52%
  • Zinc 3mg 23%
  • Phosphorus 445mg 64%
  • Vitamin A 178µg 20%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 1mg 94%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 9mg 47%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 288µg 72%
  • Vitamin B12 1µg 16%
  • Vitamin D 2µg 1%
  • Vitamin E 2mg 8%
  • Vitamin K 10µg 12%
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