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Prepare the bread by slicing thick pieces (approximately 1/2 to 3/4 inch thick) and carefully trimming off all the crusts, leaving only the soft white interior.

In a shallow rectangular dish, combine the all-purpose flour and water. Stir well with a spoon until a smooth, thick, and lump-free batter (slurry) is formed.

Take two slices of the crustless bread and dip them completely into the flour-water batter, ensuring both sides are fully coated. Allow any excess batter to drip off. Immediately transfer the batter-coated bread to another shallow dish filled with panko breadcrumbs. Press the bread gently into the breadcrumbs, ensuring it is thoroughly coated on all sides. Repeat for all bread slices.

Heat the cooking oil in a large pan or pot over medium heat until it reaches approximately 350°F. Carefully place the breadcrumb-coated bread into the hot oil. Deep-fry until the bread turns a beautiful golden brown and becomes crispy on all sides, flipping as needed with tongs. Once cooked, remove the fried bread from the oil and place it on a wire rack or paper towels to drain excess oil.

While the bread is frying or cooling, prepare the egg salad filling. Place the hard-boiled eggs in a glass bowl. Using an egg masher or a fork, finely chop and mash the hard-boiled eggs until they reach a desired consistency. Add the mayonnaise and chili sauce to the mashed eggs. Mix all ingredients thoroughly with a spoon until the egg salad is well combined and creamy.

Assemble the Crispy Egg Sando. Place a piece of the deep-fried crispy bread on a cutting board. Using a sharp knife, carefully slice the fried bread lengthwise into three equal, long rectangular strips. Transfer the prepared egg salad into a piping bag (or a Ziploc bag with a corner snipped off). Pipe a generous line of egg salad onto the top surface of each fried bread strip. Garnish by sprinkling dried herbs over the egg salad.

Arrange the Crispy Egg Sando pieces on a plate and serve immediately.


Prepare the bread by slicing thick pieces (approximately 1/2 to 3/4 inch thick) and carefully trimming off all the crusts, leaving only the soft white interior.

In a shallow rectangular dish, combine the all-purpose flour and water. Stir well with a spoon until a smooth, thick, and lump-free batter (slurry) is formed.

Take two slices of the crustless bread and dip them completely into the flour-water batter, ensuring both sides are fully coated. Allow any excess batter to drip off. Immediately transfer the batter-coated bread to another shallow dish filled with panko breadcrumbs. Press the bread gently into the breadcrumbs, ensuring it is thoroughly coated on all sides. Repeat for all bread slices.

Heat the cooking oil in a large pan or pot over medium heat until it reaches approximately 350°F. Carefully place the breadcrumb-coated bread into the hot oil. Deep-fry until the bread turns a beautiful golden brown and becomes crispy on all sides, flipping as needed with tongs. Once cooked, remove the fried bread from the oil and place it on a wire rack or paper towels to drain excess oil.

While the bread is frying or cooling, prepare the egg salad filling. Place the hard-boiled eggs in a glass bowl. Using an egg masher or a fork, finely chop and mash the hard-boiled eggs until they reach a desired consistency. Add the mayonnaise and chili sauce to the mashed eggs. Mix all ingredients thoroughly with a spoon until the egg salad is well combined and creamy.

Assemble the Crispy Egg Sando. Place a piece of the deep-fried crispy bread on a cutting board. Using a sharp knife, carefully slice the fried bread lengthwise into three equal, long rectangular strips. Transfer the prepared egg salad into a piping bag (or a Ziploc bag with a corner snipped off). Pipe a generous line of egg salad onto the top surface of each fried bread strip. Garnish by sprinkling dried herbs over the egg salad.

Arrange the Crispy Egg Sando pieces on a plate and serve immediately.
