PICKLED EGG SALAD SANDWICH
PICKLED EGG SALAD SANDWICH

PICKLED EGG SALAD SANDWICH

Yield
1 portion
Portion Size
1 sandwich
Ingredients: Measure:
Eggs, large
24
Large yellow onion, sliced into 1/4-inch rings
1
Water
1 gal
White vinegar
1-1/2 cups
Sugar
1 cup
Salt
2 tbsp
Bay leaves, whole
4
Cloves, whole
4
Dried red pepper flakes
1/2 tsp
2 tbsp
Everything bagel, cut in half, toasted
1
Mayonnaise
1 tbsp
Pickled Eggs, sliced (see recipe above)
2
Baby spinach
1/4 cup
Red onion, thinly sliced
2 tbsp

Directions

  1. To make PICKLED EGGS: Place eggs in large stockpot. Add enough water to cover; bring to a boil.

  2. Cover stockpot and turn off heat; let eggs stand for 15 minutes.

  3. Transfer eggs to an ice water bath. Let stand for 15 minutes or until eggs are cooled.

  4. Drain eggs and peel.

  5. Place eggs in a 2-gallon glass jar or heat-resistant container. Add onion rings.

  6. Bring water, vinegar, sugar, salt, bay leaves, cloves and red pepper flakes to a boil in a large stockpot over high heat. Reduce heat to medium; simmer, uncovered, for 5 minutes.

  7. Pour hot brine over eggs and onions; cool and refrigerate for one week before service.

  8. To make PICKLED EGG SALAD SANDWICH: Spread spicy brown mustard on cut side of bottom of everything bagel and mayonnaise on cut side of top of bagel.

  9. Arrange sliced Pickled Eggs over spicy brown mustard; top with spinach and onions. Replace bagel top.

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