Egg Salad Banh Mi

Ingredients

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)

Directions

1. Blend mayonnaise with onions, cilantro, ginger, Sriracha and salt; mix with eggs until well combined.

2. 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.

3. 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.

Tips

1. For an authentic, indulgent addition, smear pork paté on each baguette before adding the egg salad.

2. Use a vegetable peeler to shave carrot and radish into strips.

3. Egg salad can be reserved in the refrigerator for up to 2 days.

4. Replace baguette with Kaisers, thick-sliced bread or large flour tortillas if desired.