Buffalo Blue Cheese Egg Salad Sandwiches

By Sarah Beth

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Ingredients

For the sandwiches:

4 large Nellie’s Free Range Eggs, hard-boiled
2 large Nellie’s Free Range Eggs, soft-boiled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2-4 tablespoons hot Buffalo wing sauce (like Frank’s Red Hot Original)
Pinch cayenne pepper, optional
1/4 cup blue or gorgonzola cheese crumbles
4 slices thick-cut white bread (Japanese milk bread or Texas toast both work well)
Arugula (optional)

meal
vegetarian

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2 sandwiches

Ingredients Directions

meal
vegetarian

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2 sandwiches

Ingredients Directions

Find in Stores

Ingredients

For the sandwiches:

4 large Nellie’s Free Range Eggs, hard-boiled
2 large Nellie’s Free Range Eggs, soft-boiled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2-4 tablespoons hot Buffalo wing sauce (like Frank’s Red Hot Original)
Pinch cayenne pepper, optional
1/4 cup blue or gorgonzola cheese crumbles
4 slices thick-cut white bread (Japanese milk bread or Texas toast both work well)
Arugula (optional)

Brown bag lunch all grown up!

This funky fresh take on a classic meal is ready to accompany you to work and help you power through those midday meetings with a boost of protein and tons of flavor. Dotted with blue cheese crumbles and dressed with plenty of hot sauce, these buffalo blue cheese egg salad sandwiches are a far cry from dull, tasteless desk lunches of the past. Don't forget to pack yourself a few celery and carrot sticks for the full effect!

To make the egg salad:

Separate the hard-boiled yolks and whites. Finely chop the whites and add yolks to a small bowl. Halve the soft-boiled eggs lengthwise and set aside until ready to assemble sandwiches.
To the egg whites, add mayo, mustard, hot sauce, and cayenne pepper (if using). Use a fork to mash yolks into a smooth consistency and stir to combine.
In a medium bowl, add the chopped egg whites, the yolk and mayo mixture, and the blue cheese crumbles. Gently toss to combine.

To assemble the sandwiches:

When ready to assemble sandwiches, spread a small amount of the egg salad on one side of two slices of bread.
Place the halved soft-boiled eggs onto a slice of bread cut side down and add more egg salad on top. Gently push the egg salad around the halved egg.
Top with arugula and add more hot sauce as a dressing if desired.
Place the second slice of bread on top and press gently.
Slice in half (through the halved eggs) for a dramatic reveal of the sandwich interior!