Deviled Egg Salad Sandwich

Deviled Egg Salad Sandwich

Course: Sandwiches
Product Category: Sandwich Carriers
Total Time: 18 minutes
Servings: 2 Sandwiches
Print Recipe


  • 2 pieces Tribeca Oven Stirato Bistro Roll
  • 3 Eggs large
  • as desired Onion sliced
  • as desired Red bell pepper sliced
  • 1/4 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tsp White vinegar
  • to taste Hot Sauce
  • 8 slices Tomato
  • 8 leaves Butter lettuce
  • to taste Salt & Pepper


  • Bring water to just below a boil, add eggs, boil for 11 minutes.
  • While eggs cook, cut onion and red pepper.
  • Make sandwich dressing, mix mayonnaise, mustard, vinegar, and hot sauce, then mix until smooth.
  • Take eggs out of the boiling water and place them into ice water, when cool to the touch drain water and place eggs in the fridge to cool.
  • Remove egg shells and slice eggs to desired thickness.
  • Allow dressing to chill in the fridge for 5 – 10minutes. While mix cools slice tomato and wash lettuce and cut ciabatta lengthwise.
  • Make sandwich, place lettuce on the bottom of the bread, add slices on onion and pepper, put desired amount of mayo dressing on the vegetables, place the sliced egg in a fanned out on top. If desired more dressing can be added over egg slices and topped with the top of the bread.


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