Slighty Jammy Hard-boiled eggs sliced thick and sandwiched with peppers, cucumbers, and arugula, plus a good smear of spicy mayonnaise make for a beautiful lunch egg sandwich.
Ingredients
3largeeggs, Almost Hard-boiled
2tablespoonsMayonnaise, I like Kewpie
1tablespoonsriracha
2kaiser rolls, lightly toasted
Sliced cucumber
Sliced Fresno Chile
Baby Arugula
Salt and pepper
1tablespoonbutter, melted (optional for rolls)
Everything Seasoning, Optional for rolls
Instructions
For Eggs:
Bring a medium pot of water to a boil with enough water to cover the eggs. Once boiling, add the eggs, cover, and turn heat down to low to keep the water boiling. Cook for 10 minutes. Drain eggs and rinse with cold water to stop the cooking.
For Rolls:
As an optional step, preheat oven to 350˚F or preheat a toaster oven. Brush rolls with 1 tablespoon melted butter and sprinkle with everything bagel seasoning. Toast for 4-5 minutes.
For sauce:
Stir together mayonnaise and sriracha.
Making sandwich
To make the sandwiches, peel eggs and slice each into 6-7 slices.
Slice kaiser rolls in half and schmear each half with some spicy mayonnaise. You can use all of it.
Add sliced eggs (1 1/2 eggs per sandwich) to bottom of the sandwich. Season with a sprinkle of salt and pepper. Top with arugula, sliced cucumbers, and sliced chiles. Add top of the roll.
Wrap sandwich tightly in parchment paper and slice in half. Eat immediately or wrap again in foil for transporting. Eat within 30 minutes or store in the fridge and eat within the day.