Classic Egg Salad Sandwich
This is a wonderful classic recipe that will be gobbled up. It’s delicious on country white bread or a hearty rye. Eggs cook faster in a solar oven when hard baked, not using water. What is nice about hard baked eggs is they never crack. Heating water adds more mass, which adds more time.
Servings: 4
Time: 1½ hours
Ingredients
- ½ cup maynnaise
- 1 teaspoon yellow mustard
- ¼ cup chopped green onion
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
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Place eggs in a pot and cover to hard bake. No water. Cook in Sunflair® for 1½ hours.
Then remove the pot from the oven and remove the lid to let the eggs cool for about 5 minutes.
In a bowl, incorporate mayonnaise, mustard, green onion, paprika, with salt and pepper to taste.
Peel and chop the eggs, then mix them in with the dressing.
Additional suggested toppings: Lettuce, tomato.
Make a hearty sandwich, or serve on crackers.
You forgot how many eggs should be used.
Should we pre-heat the oven? Even if the answer is “no”, what temperature should the oven reach to cook in that amount of time? We’ve been having thick passing clouds and i don’t want to find out until I break them open that the eggs are not done.
The oven should be pre-heated just like your regular kitchen oven. Set it up with the thermometer inside. Once the temperature is out of the red zone, you are good to cook!
Can these dishes be made in the Sunflair Mini>
Thank you for asking. Yes they can, although the ingredient amounts may need to be cut due to the size of the cooking pots.