Loaded Egg Salad Sandwich (Pioneer Woman, Ree Drummond)

开云体育

Loaded Egg Salad Sandwich

Easy
Author: Recipe courtesy of Ree Drummond

Ree often makes this sandwich for lunch, but it tends to vary each time, depending on what needs using up. Sometimes she adds lettuce, other times chopped pickles or fresh herbs, and if she’s in the mood she might even toast the croissant. Whichever route Ree takes, the result is always delicious.

Recipe Type: main-dish

Yield:?1 serving
Prep Time: 25 min
Cook Time: 35 min

Ingredients:

3	large?eggs
2?tablespoons	mayonnaise
1?teaspoon	mustard
1/2?teaspoon	everything bagel?seasonings
1/2?teaspoon	sriracha, or more to taste
	Pinch?paprika
	Kosher salt and freshly ground?black pepper
1?tablespoon	finely diced?red onions
2?slices	cooked?bacon, chopped
1	mini sweet?pepper, finely diced
1	croissant, halved
	开云体育 suggestion:?potato chip

Directions:

Fill a small pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.

In a small bowl, mix the mayonnaise, mustard, everything seasoning, sriracha, paprika, salt and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, red onion, bacon and sweet pepper. Stir again.

Pile the salad on the bottom half of the croissant, then top with the other half. Serve with your favorite potato chips.

Source:?

Ginny Butterfield
Cranberry Twp, Pa

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