Spicy Egg Salad Bahn Mi
This flavorful Vietnamese sandwich combines traditional ingredients with a zesty egg salad for an explosion of taste, texture, and color.
Make This Recipe
Ingredients
- 5 Eggland's Best eggs, hard cooked
- 1 cup julienne sliced cucumbers
- 1/2 cup shredded carrots
- 1 tablespoon rice wine vinegar
- 3 tablespoons mayonnaise
- 1 teaspoon sriracha chili sauce
- 4 hoagie rolls
- 4 tablespoons chicken or pork paté
- 1/4 cup fresh cilantro, roughly chopped
- Salt and Pepper to taste
- 1/2 cup julienne sliced red radishes
Preparation
In a medium-sized bowl, combine julienned cucumbers and radishes with shredded carrots; add rice vinegar and stir to combine; season with salt and pepper, and set aside for flavors to marinate and blend.
Slice hard-cooked eggs and add to a new bowl; stir in mayonnaise and sriracha sauce; mix carefully to combine, trying not to break up any egg pieces.
Slice hoagie rolls lengthwise to open, but do not slice all the way through; open and toast rolls until bread gets a crusty texture.
To assemble sandwich, spread 1 tablespoon of paté along one side of each roll; top with 1/4 of the marinated vegetables over the eggs, garnish with 1 tablespoon of cilantro; if you wish to increase the heat of this sandwich, add an additional tablespoon of sriracha chili sauce.
Notes and Suggestions:
To cut on prep time, use Eggland's Best Hard-Cooked and Peeled eggs.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 410 |
| Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 256mg |
| Sodium | 651mg |
| Carbohydrates | 41g |
| Dietary Fiber | 3g |
| Protein | 17g |