Egg Salad 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.
