Ethiopian Egg Salad Sandwich
Clark + Hopkins
4
Lunch
Spreads
Clark + Hopkins puts a twist on the classic egg salad with their Ethiopia Hot Sauce. This sauce carries an aromatic, deep heat that comes from habaneros, jalapeños, and a specialty curry spice called berbere that the Virginia-based company imports from Africa specifically for this sauce. The hot sauce's warming spices cut through the richness of the egg salad, making this recipe a way to upgrade the classic spring sandwich filling or repurpose it for cooler weather.
Ingredients
8 hard-boiled eggs, cut into cubes
½ celery stalk, finely diced
½ cup of mayonnaise
8 pieces toasted white bread
Directions
In a bowl, add eggs, celery, mayonnaise, and Clark + Hopkins Ethiopia Hot Sauce; use spatula to gently fold ingredients together until evenly combined.
Spread egg salad onto 1 piece of toasted bread, top with another piece and slice diagonally.