Sandwich of Egg, Vinaigrette Greens and Sriracha Mayonnaise - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Sandwich of Egg, Vinaigrette Greens and Sriracha Mayonnaise

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    NEWSLETTERS

    Open Enrollment 101
    NBC Connecticut

    To Serve Four

    4 Large Eggs
    4 Slices French Bread-toasted
    ¼ Cup Mayonnaise
    2 Cups Shredded Lettuce
    ½ Small Red Onion-sliced thinly
    1 Small Carrot-peeled, ribboned with a peeler
    1 Tbsp. White Balsamic Vinegar
    2 Hard Cooked Eggs-peeled and sliced
    To Taste Sriracha Hot Sauce, Salt and Black Pepper

    Pierce a small hole with a thumbtack in the flat end of each egg. Place the eggs in a pot, add enough cold water to cover. Bring to a gentle boil, cover, and remove from heat. Let sit covered for 6 minutes. Remove eggs and stop the cooking in a bowl with ice and cold water. Carefully peel and slice with an egg slicer,

     In a small bowl, stir together the mayonnaise and sriracha hot sauce to taste. Lay out the toasted bread on each of four serving plates. Divide the mayonnaise among the 4 bread slices and spread evenly. Toss the lettuce, red onion, carrots, and vinegar in a bowl, seasoning to taste with salt and pepper.

    Top each slice of bread with the lettuce mixture. Top each sandwich with 1 hard cooked egg, shingling or fanning out the slices to cover the sandwich. Season the top of the eggs with salt. Enjoy!