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

1
Servings
172
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
56mg
6%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
27µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
26mg
4%
Selenium, Se
4µg
7%
Sodium, Na
142mg
9%
Water
30g
1%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.