Description
Award winning no mayo egg salad sandwich.
Ingredients
12 large Happy Eggs
2-tablespoons Saucy Mama Orange Habanero Wing Sauce, divided
1-tablespoon water
1-tablespoon white vinegar
1 tablespoon Saucy Mama Smoky Garlic mustard
¾ cup extra virgin olive oil
½-cup diced Duda Farms Dandy Celery
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped dill pickle
1 tablespoon Saucy Mama Backyard Brat Mustard
2 teaspoons grated lemon zest
1-tablespoon fresh lemon juice
1-teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 slices Wright Apple Wood Bacon, diced
1 russet potato or other frying potato, peeled and thin julienne
Canola oil for deep-frying
1 teaspoon smoked salt
6 (8-inch) whole grain sandwich rolls
½ cup clarified butter
1 bunch fresh arugula
Instructions
- Place eggs in a large saucepan with enough cold water to cover the eggs. Bring to a boil, cover and remove from heat. Let eggs stand in hot water for 16 to 18 minutes. Immediately remove eggs from hot water and plunge into an ice bath.
- When cool, peel eggs. Separate the yolks from the whites.
- Chop egg whites and reserve in a large bowl.
- Place yolks in the bowl of a food processor fitted with steel blade. Add wing sauce, water, vinegar and garlic mustard; pulse to blend. With Food processor running, slowly add olive oil, processing until mixture is smooth, stopping and scraping down sides of bowl as needed.
- Fold egg yolk mixture into egg whites. Add celery, dill, chives, pickle, whole grain mustard, zest and lemon juice. Season with salt and pepper. Chill until ready to assemble sandwiches.
- In non-stick skillet over medium heat, cook bacon, stirring occasionally until fat is rendered and bacon is browned and crispy. Transfer bacon to a paper towel and discard grease from the pan.
- Return bacon to pan. Over low heat, add remaining 1-tablespoon orange habanero sauce to bacon, stirring to coat the bacon. Set bacon aside in a single layer until ready to assemble sandwiches.
- For crispy potato strings: Fry potato strings in 350F hot oil for 1 minute or until golden brown and crisp. Drain on paper towel; sprinkle immediately with smoked salt.
- Brush cut sides of rolls with butter. Place rolls, butter side down, in skillet over medium heat. Toast 3 to 4 minutes or until golden brown.
- To assemble sandwiches: place a layer of arugula on bottom half of roll. Top with egg salad. Sprinkle with bacon and crispy potato strings
- Prep Time: 15
- Cook Time: 20
- Category: sandwich
- Method: stove top
- Cuisine: American