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Egg Salad Sandwich

A delicious and easy recipe to prepare!
Cooking Time
25
Difficulty
2
Servings
4

Ingredients For This Recipe

  • 6 large eggs
  • 2 paper towels, soaked in water
  • 8 slices toasted bread
  • Spinach, to taste
  • Ice & water bath
  •  
  • Egg Salad
  • ½ serrano pepper, minced
  • ¼ cup chives, finely sliced
  • 1/3 cup mayo, light mayo or Greek yogurt
  • 1 tbsp Dijon mustard
  • ½ lime, juiced
  • ½ tsp chili powder
  • Kosher salt, to taste
  • Black pepper, to taste

Preparation

  1. Place soaked paper towels in skillet. Arrange eggs on top. Cover with Redi-Temp™ valve open. Cook at medium high heat until valve whistles. Reduce heat to low. Close valve and cook another 12 minutes.
  2. Transfer eggs to ice bath and let cool for a few minutes. Peel and chop eggs. Reserve. In the 3-qt bowl, combine all ingredients for salad. Add eggs and mix well.
  3. Toast bread. Assemble sandwich with spinach, egg salad and chives.
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