Egg Salad Sandwich

I’ll be real with you—I’m not even a big egg fan like that. But this egg salad sandwich bangs. We’re talkin’ rich, velvety yolks whipped up with just the right amount of tang, a hit of acid, a little heat, and texture that actually snaps. No mushy mayo mess here—this is grown-folk egg salad, leveled up with crunchy pickles, a swipe of Carolina Gold, dash of Banger for that back-end fire, and served between thick-cut milk bread that holds it all together like it knows it’s carrying greatness. It’s creamy, punchy, bright, and straight-up addictive. I didn’t expect to be converted… but here we are. Sandwich slaps, no debate

Ingredients

(makes 1 Sandwich)

• 2 Large Eggs
• 3 Tbsp Kewpie Mayo
• 1 Tbsp Carolina Gold BBQ Sauce
• 2 Tbsp Diced Dill Piclke
• 1 Tbsp Chopped Chives
• 1 Tbsp Picked Dill
• 1/2 Tbsp Burger Banger Seasoning
• 1/2Tbsp Lemon Juice
• 2 Peppercorn Steak Chips chrunched into small pieces
• 2 Pieces of Milk Bread

Directions

1. Boil enough water to cover eggs, gently place eggs in boiling water and set timer for 12 minutes and 30 seconds. Once time is up, take out eggs, place in ice bath to cool down and stop cooking process.
2. Seperate yoks & whites. place yolks in a bowl and give the whites a nice chop(dont add to bowl yet. but were aiming for a meduim dice on the whites.
3. In the bow with the yolks, add Kewpie Mayo, Carolina Gold, Pickles, Chives, lemon juice and Banger seasoning. Mix well to incorporate all ingredients. 
4. Add Egg whites and Steak Chip crumbs to the bowl and fold them in the party. Were adding the whites last so they dont get all beat up from being mixed a couple times,
5. Once everything is mixed well. Cut off crust of Milk Bread, add egg mixture to one piece and cover with the other. Cut and enjoy!!

Drop a comment, what did you think of this recipe?