Lunch - Breakfast - Kid Friendly - Simply Eggs

Rotisserie Chicken & Cheddar Egg Salad Sandwich

The Perfect - Egg Salad Sandwich!

Create a quick salad by tossing together pulled rotisserie chicken, chopped hard-boiled eggs, grated cheddar cheese, chopped celery, green onion and mayo fortified with garlic and black pepper. Put some lettuce, maybe a slice of tomato or pickles on bread, add a large spoon of salad to each, and you’re ready for service.

Ingredients

1 cup mayonnaise
¼ cup whole grain mustard
2 tsp. coarsely ground black pepper
1 Tbsp. minced garlic
1 cup celery, small dice (3.75 oz. / 105 gm)
½ cup flat-leafed parsley, roughly chopped
½ cup finely chopped green onions
2 cups chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)
1 cup grated cheddar cheese (2.8 oz. / 78 gm)
5 large Rosemary Farm eggs, hard-boiled, diced (8 oz. / 230 gm)

At Service

20 slices bread – swirled pumpernickel
20 leaves red leaf lettuce
20-30 thin slices of tomatoes
20-30 slices of pickles or cucumber

Instructions

Prepare chicken salad: In a large bowl, use rubber spatula to work together mayonnaise, mustard, pepper, garlic, celery, parsley and onions.
Add chicken and cheddar cheese to bowl. Mix thoroughly with other ingredients. Taste and adjust seasoning aggressively, as flavors will be muted by bread, tomatoes, pickles and lettuce.
Gently fold in eggs to preserve the yolks appearance and texture.
Keep chilled until ready to use. Can be made a day ahead.

Sandwich Preparation