Lunch Recipes
Hatch Chile Egg Salad Sandwich
This isn’t your grandma’s egg salad! It’s a decidedly SoCal take on the classic summer sandwich, decadently layered with jammy, rough-chopped soft boiled eggs and roasted Hatch chiles, topped with juicy tomato and peppery basil. The whole thing is a lovely mix of rich creaminess, smoky heat, and garden freshness. It’s perfect for tucking into a picnic basket or serving at a summer garden party.
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Lunch
Hatch Chile Egg Salad Sandwich
Serves: 1
Ingredients
2 Hatch chiles
4 Gelson’s large eggs
2 Tbsp mayonnaise
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
2 slices sourdough bread, toasted
1 tomato, sliced in ¼”-thick rounds
¼ cup basil leaves
Directions
- Heat a skillet over high heat. Add the chiles and cook, turning often, until charred on all sides. Place the roasted chiles in a bowl, cover with plastic wrap, and allow to steam until cool enough to handle, 10 minutes.
- Transfer the chiles to a cutting board and using your hands, peel and discard the charred skin and remove the seeds. Cut into a large dice.
- In a small bowl, combine 2 cups water and one cup ice. Set aside.
- Bring 2 quarts of water to a boil. Add the eggs and cook for 10 minutes. Transfer the eggs to the ice bath and let cool, 3 minutes. Peel the eggs and cut them into large chunks.
- In a large bowl, combine the Hatch chiles, eggs, and mayonnaise. Season with salt and black pepper and mix until evenly coated.
- Layer one slice of sourdough bread with the tomato slices, basil, and egg salad. Top with the remaining piece of sourdough bread. Slice in half and serve.
Recipe source: Calculate nutrition information for this recipe.