Irvine’s Egg Salad Sandwich2014-12-16
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Hard-boiled eggs. They’re tasty, portable, and packed with great nutrition – what’s not to love?
- 4 hard-boiled Irvine's Eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 4 tablespoons celery, chopped
- 2 tablespoons onion, chopped
- Curry powder, to taste
- Salt and black pepper to taste
- 4 lettuce leaves
- 2 carrots, grated
- 2 tablespoons chives, chopped
- 2 ciabatta rolls, split and buttered
Mash up the chopped egg with a fork. Mix together egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
Make the sandwiches. Put a layer of lettuce on one slice of ciabatta, add some grated carrot, spread the egg mixture on top of the carrots and sprinkle with chives. Put the other ciabatta lid on top. Repeat for second sandwich.
TO MAKE HARD-BOILED EGGS: Gently place the eggs in a deep, medium saucepan and fill it will cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water. Add a half teaspoon of vinegar and salt to the water. Cover the pan and bring the water to the boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs and then peel them.