Delicious and easy sandwiches made with eggs as the bun! Hard boiled eggs sliced in half and filled with your favorite sandwich fillings. Low carb and healthy!
I remember my mom boiling eggs when I was a kid, and she’d always keep them in the fridge. They were handy for lots of things, and the tedious part – the boiling – was already done. Fast forward to the present, and you can find hard boiled eggs available in most grab and go sections of any grocery store. Handy, yes, but they can be expensive, so making my own hard boiled eggs at home is still the best option for me.
Pete and Gerry’s Organic Eggs are ideal for making these delicious egg bun sandwiches. It’s small scale farming at its best: because they partner with a network of other local farms, they remain dedicated to their consumers and are strong advocates for small family farms across the country. Pete and Gerry’s Organic Eggs come from Certified Humane Free Range hens that enjoy roaming around with plenty of outdoor space.
You’ll see some other eggs for sale in the store which proclaim to be cage free. While this sounds like a great option, picture hundreds of hens cooped up in giant enclosures instead of single space cages. This is really just one huge cage if you think about it. Hens that wander will provide a better egg; it’s a win-win for the hen and the consumer!
These egg bun sandwiches are the ultimate low carb snack because the eggs become the bread. They can also be a great addition to your keto diet. Try thinking of your favorite sandwiches, then just incorporate the fillings into your egg’wiches! Caprese, Bahn Mi and a Cuban sandwich are three of my favorites, and they all worked really well. I also added some mustard to the Cuban and balsamic for the Caprese. The Banh Mi was given a tiny drizzle of Hoisin sauce. These are perfect for light lunches or appetizers, and since one egg can be pretty filling, they go a long way.
Boiling the eggs
I’m a soft yolk fan, so usually I’d boil my eggs for 6-7 minutes. Since these egg bun sandwiches would be holding other ingredients, I needed them to be a little more firm, so I boiled them for 10 minutes and they were perfect. After 10 minutes, transfer them to a cold water ice bath to stop cooking. Peel them as soon as you can handle them easily, about another 10 minutes.
Building the egg bun sandwiches
Once the eggs have been sliced in half, you can scoop out the yolks and save them for something else. They’re delicious mixed with some melted butter, salt and pepper, and spread on toast! This will provide a gap under the fillings where the mustard goes for the cuban and the hoisin for the Banh Mi. Feel free to add extra sauce over the fillings too. Toothpicks are essential to hold everything together.
Storing the sandwiches
You can make the sandwiches ahead of time and then store them in the refrigerator until serving time.
Egg Bun Sandwiches Three Ways
- 12 Pete and Gerry's Organic Eggs
- 1 Roma tomato sliced
- 4 slices Mozzarella cheese
- fresh basil
- 2 tbsp balsamic syrup
- 4 slices ham, halved
- 4 slices Swiss cheese, halved
- 2 tbsp Dijon mustard
- 4 thin slices deli chicken
- 1/2 cucmber thinly sliced
- 1/2 carrot thinly sliced
- 2 tbsp hoisin sauce
- fresh cilantro
- salt and black pepper
- Bring a large pot of water to a full boil.
- Gently add the eggs to the water and set a timer for 10 minutes.
- Transfer the eggs to an ice bath and let cool for 10 minutes before peeling.
- Slice each egg in half and then remove the yolks.
- For the Caprese- Place a slice each of the mozzarella cheese and tomato, plus a fresh basil leaf on one of the egg halves. Top with the other egg half, and insert a toothpick to hold the ingredients in place. Repeat with remaining mozzarella, tomato, and basil.
- For the Cuban- Add about ½ tbsp mustard to one of the egg halves and top with a half slice of ham and Swiss. Top with the other egg half, and insert a toothpick to hold the ingredients in place. Repeat with remaining mustard, ham, and swiss.
- For the Banh Mi- Add about ½ tablespoon hoisin sauce to one of the egg halves and top with chicken, sliced cucumber, carrot, and cilantro.
- Top with the other egg half, and insert a toothpick to hold the ingredients in place. Repeat with remaining Hoisin sauce, chicken, sliced cucumber, carrot and cilantro.
- Season all of the egg buns with salt and pepper.