These chicken and egg salad sandwiches are one of my go-to items when it comes to summertime picnics. With a friendly kick from cayenne pepper and yellow mustard, these sandwiches are super easy to make and are perfect especially when using leftover baked, fried or BBQ chicken.
I have tried these sandwiches using freshly boiled chicken as well as leftover chicken and it is perfect through and through. One problem with packing picnic meals is soggy sandwiches. I’ve overcome this problem by embedding the chicken and egg salad between shredded cabbage/carrots and romaine lettuce. This prevents the bread from getting soggy right away.
Ingredients
2 cups shredded chicken, either boiled or leftovers
2 cups shredded chicken, either boiled or leftovers
6 hard boiled eggs, shelled
4 tbsp. mayonnaise
2 tbsp. yellow mustard
1/2 tsp. ground black pepper
1/2 tsp, cayenne pepper
Salt to taste
Bread of choice
Lettuce, cabbage, tomato etc
Instructions
Mash everything together and assemble into sandwiches.
Mash everything together and assemble into sandwiches.
If you are using leftover chicken such as BBQ or baked chicken, adjust the additional spices to taste. When I made this with leftover BBQ chicken, I did not add any additional spices. When I made it with fried chicken, I reduced the amount of mayonnaise.
