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!