Dare Devil Egg Salad Sandwich
From jaie 16 years ago
- 30 minutes to make
- Serves 2
If you like it hot, then you will love this kicked up version of egg salad. It's worth the time to grill the chilies yourself, but you can also use jarred chilies.
Ingredients
- 6 large eggs, hard cooked, peeled and finely chopped shopping list
- 1/4-1/2 cup mayonnaise shopping list
- 1/2 teaspoon cumin shopping list
- 1 green onion, thinly chopped shopping list
- 2 teaspoons lime juice shopping list
- 6 roasted chilies (poblano) or whole green chilies shopping list
- 4 slices sourdough bread shopping list
- 1-1/2 cups shredded monterey jack cheese shopping list
How to make it
- To roast chilies:
- Slit poblano chilies along 1 side and discard seeds.
- In a 10X15-inch pan, lay 6 poblano chilies in a single layer.
- Broil 4-inches from heat, turning often, until skins are charred on all sides, about 10-15 minutes.
- Set aside until they are cool enough to handle.
- When ready, peel chilies and discard skin and stems.
- Slice into strips.
- In a bowl, combine hard cooked eggs, mayonnaise, onion, lime and cumin.
- Cover and refrigerate for 30 minutes to 1 hour.
- When ready to eat:
- Lay bread slices in a single layer onto a baking pan.
- Bake at 450° for 5-7 minutes. Depends on how toasted you like it.
- Remove and turn bread over.
- Top equally with chilies, egg salad and shredded cheese.
- Broil 6-inches from heat, until cheese is melted. About 3-4 minutes.
People Who Like This Dish 3
- maywest Tangerine, FL
- hmizerek Frankford, DE
- mistyann64 Ashtabula
- jaie Allentown, PA
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maywest
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