Peri-Peri Egg Salad Subs
Peri-Peri Egg Salad Subs
- Preparation time 50 mins
- Serves 4 people
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- Publication
How tasty do these Peri-Peri Egg Salad Subs look?!
This meal is sure to delight many tastebuds with its delectable combination of chicken schnitzel, egg salad, peri-peri sauce, and more...all within a crunchy sub roll.
Lunch, dinner, or whenever you please, this meal is absolutely delicious at any time! See the complete recipe below.
Ingredients
- 1 red onion, finely sliced into rounds
- 3 tablespoons white vinegar
- 6 extra-large eggs (approx. 59g each)
- 2 tablespoons chopped parsley
- 2 tablespoons aioli
- Salt and pepper to taste
- 4 white sub rolls, split lengthways
- 4 cooked chicken schnitzels
- Baby gem lettuce leaves
- Peri-peri sauce and hot chipotle cucumber pickles to serve
Method
- Mix together sliced red onion and vinegar. Set aside to pickle for at least 30 minutes.
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides.
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on.
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Cover and refrigerate.
- Combine chopped egg, aioli, parsley and half of the pickled red onion which has been finely chopped. Season to taste with salt and pepper.
- Arrange lettuce onto the base of each sub roll. Top with schnitzel. Divide egg salad amongst rolls and add sliced pickled red onion and chipotle cucumbers. Drizzle with peri-peri sauce.
Notes
Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan.
- Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes.
- Use a slotted spoon to remove the eggs from the water.
- Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
- Use any store-bought pickled onions.
- Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
Nutritional Information
- Serving size 353g
- Energy 2800kJ 669kcal
- Protein 43.1g
- Total fat 30.6g
- Saturated fat 6.6g
- Carbs (total) 52.3g
- Carbs (sugar) 6.8g
- Sodium 892mg
- Fibre 4.5g
- Vitamin D 8.7µg
All nutrition values are per serve.