Recipe courtesy of Ree Drummond
Loaded Egg Salad Sandwich
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 926
- Total Fat
- 67 g
- Saturated Fat
- 15 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 605 mg
- Sodium
- 1229 mg
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 sheโs in the mood she might even toast the croissant. Whichever route Ree takes, the result is always delicious.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 926
- Total Fat
- 67 g
- Saturated Fat
- 15 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 32 g
- Cholesterol
- 605 mg
- Sodium
- 1229 mg
Ingredients
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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.
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