Crispy Egg Sando
Crispy Egg Sando
Ingredients
For the Crispy Bread
- 4 thick-sliced white bread, crusts removed
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1 1/2 cups panko breadcrumbs
For the Egg Salad Filling
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce, such as Sriracha
For Frying and Garnish
- 3 cups cooking oil, for deep frying
- 1 teaspoon dried herbs, such as parsley or chives, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 10 min•🌡️ 350
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 3 min
- 7
Arrange the Crispy Egg Sando pieces on a plate and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Egg Sando
Ingredients
For the Crispy Bread
- 4 thick-sliced white bread, crusts removed
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1 1/2 cups panko breadcrumbs
For the Egg Salad Filling
- 4 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce, such as Sriracha
For Frying and Garnish
- 3 cups cooking oil, for deep frying
- 1 teaspoon dried herbs, such as parsley or chives, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min•🌡️ 350 - 5
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.
⏱️ 5 min - 6
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.
⏱️ 3 min - 7
Arrange the Crispy Egg Sando pieces on a plate and serve immediately.