Egg Salad Banh Mi

The Vietnamese-French food mash-up gets another twist with a tasty egg salad filling... yum!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 ml	mayonnaise
1/4 cup / 50 ml	each finely chopped green onions and cilantro
1 tsp / 5 ml	each pureed ginger and sriracha sauce
1/4 tsp / 1 ml	salt
1 pouch	EGGS2go! Omega 3 Hard Boiled Snack Pack, chopped
Carrot Pickle
1 tbsp / 15 ml	rice vinegar
1 tsp / 5 ml	granulated sugar
1/4 tsp / 1 ml	salt
1/2 cup / 125 ml	julienned or shaved carrot and radish (daikon or regular)
1	thick baguette
	sliced cucumber, cilantro leaves, pickled or fresh sliced jalapenos and sriracha sauce (optional)

Blend mayonnaise with onions, cilantro, ginger, Sriracha and salt; mix with eggs until well combined.
Carrot 'Pickle': Stir vinegar with sugar and salt until dissolved; toss in carrot and radishes. Let stand for 15 minutes to soften and develop flavours.
To assemble: Trim ends off baguette, divide into 4 portions and split in half. Slather bottom halves with egg salad. Top with Carrot ‘Pickle’ and garnishes (if using) to taste.

For an authentic, indulgent addition, smear pork paté on each baguette before adding the egg salad.
Use a vegetable peeler to shave carrot and radish into strips.
Egg salad can be reserved in the refrigerator for up to 2 days.
Replace baguette with Kaisers, thick-sliced bread or large flour tortillas if desired.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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