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Buffalo egg salad sandwich

Print Recipe
Servings 2 sandwiches

Ingredients

  • 2 semolina rolls
  • 6 eggs
  • 1 heaping tbsp of mayo sour cream or greek yogurt
  • Blue cheese crumbles
  • Franks red hot melt with a little butter for wing sauce
  • Scallions finely chopped
  • Chives finely chopped
  • Celery finely chopped
  • Arugula
  • Salt
  • Pepper

Instructions

  • Bring a large pot of water to a boil. Carefully, add each egg into the water. Cook for about 7 min for a jammy egg. While eggs are cooking, make an ice bath. Transfer eggs into ice bath when they finish cooking.
  • When eggs are cool enough to touch, peel and add 4 to a bowl, leaving 2 aside.
  • Add chives, celery, yogurt (or mayo/sour cream), Franks to the bowl with the eggs. Season with salt and pepper. Using a fork, smash everything together until smooth and creamy. Season to taste.
  • Preheat oven to broil. Slice rolls and add blue cheese crumbles to both sides. Broil for 2-3 min or until melty and bread is golden brown. Add arugula and eggs salad. Add a jammy egg to each sandwich. Slice and that’s it! Enjoy!