Name: Egg Salad Sandwich
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 40 each Eggs (large); 375 ml Mayonnaise; 60 gm Salt; 60 gm Black Pepper; 12 ½ each Lettuce Leaf (can substitute with romaine); 4 each Green Onion (sliced); 50 each Sliced Bread (whole wheat)

Print Recipe

Egg Salad Sandwich

Prep Time15

Cook Time25

Total Time40

Course : sandwich

Servings : 25 Portions

Equipment

Cutting Board
Spatula/Spoon
Mixing Bowl or Pan
1/2 size - 2" Deep Production Pans
Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients

40 each Eggs large
375 ml Mayonnaise
60 gm Salt
60 gm Black Pepper
12 ½ each Lettuce Leaf can substitute with romaine
4 each Green Onion sliced
50 each Sliced Bread whole wheat

Instructions

Transfer eggs to 1/3 size 2” deep production pans. Cover with plastic wrap and aluminum foil. Place pan in multigen for 25 minutes at 130°C.
Remove from multigen and run under cold water. Peel, transfer to a mixing bowl and mash.
Add the rest of the ingredients into the bowl except for bread and lettuce. Mix the ingredients, season to taste.
To assemble, place lettuce on toasted bread. Use a 1 oz scoop to portion egg salad mix.
To serve, cut in half on a bias.