Egg Salad Banh Mi

To be perfectly clear, I've never had a banh mi. I'm not even entirely sure I spelt that right. But after watching the first season of The Great Food Truck Race and drooling over every sandwich the Nom Nom Truck made, I have had this Vietnamese style sandwich on my list of foods to try for a really long time.

This led to me being very creative with how we used our easter egg leftovers. We LOVED these sandwiches. They may not be very "authentic", but there was just something about all of the components of the sandwich and how they work together. You should give them a try, pronto.

Egg Salad Banh Mi

Recipe Source: © The Taste Tester, *pickled veggies adapted from Our Best Bites

Simple Egg Salad:

8 hard boiled eggs
1 (6 oz) container plain greek yogurt
2 tablespoons mayo
1 teaspoon prepared yellow mustard
1/2 teaspoon salt
dash of pepper
1/8 teaspoon paprika

Slice hard boiled eggs in half and remove the yolks. Dice the egg whites. In a medium size mixing bowl cream the egg yolks, greek yogurt, mayo, and mustard together until smooth. Stir in salt, pepper, and paprika. Fold in the egg whites.

Pickled Veggies: 

1 medium carrot, cut into matchsticks
5 medium radishes, halved and sliced
1 medium cucumber, peeled, seeded and cut into matchsticks
1 1/2 teaspoons salt
1/2 cup white wine vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon red pepper flakes
2 tablespoons minced shallot

Prepare veggies and put them in a colander over a bowl. Sprinkle the veggies with the salt and toss. Refrigerate vegetables for one hour. Toss them every 15-20 minutes so that they drain well.

In the meantime combine the vinegar, water, sugar, and red pepper flakes together in a small saucepan. Bring to a boil, then reduce the heat. Simmer until the mixture reduced to 1/3 cup (this will take anywhere from 10-15 minutes). Remove from heat and stir in the minced shallot. Cool to room temperature.

When the vinegar mixture is cooled, put the veggies in a small bowl and pour the vinegar mixture over them. Stir well and refrigerate for at least one hour before using.

Sandwich Assembly:

1 baguette

cilantro leaves

sriracha sauce

To assemble the sandwiches, cut the baguette into 4 equal portions. Cut each portion in half horizontally. Divide the egg salad equally between the rolls. Top with pickled vegetables, cilantro leaves, and cilantro. Devour.

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