Fred's Chicken Coop Egg Salad Sandwich



  • 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
  • slices sourdough bread
  • 1 Teaspoon  roasted red pepper spread
  • 1/4 Tablespoon  lettuce
  •   Salt and freshly cracked black pepper, to taste

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. 

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