Chili and Fennel Egg Salad Sandwich

March 5, 2013

Chili and Fennel Egg Salad Sandwich
The subtle flavor of fennel seeds combined with the heat of chili peppers gives a lot of life to this egg salad. I infused a spoonful of oil with the toasted seeds and peppers. This oil boosts the taste of the eggs and moistens them at the same time, so you won’t need to add mayo. Cook the eggs for eight minutes and the yolks will be nice and creamy.

The bread I used is a seedy whole wheat sourdough that I made myself. Eat your sandwich closed or open-faced on your favorite bread and enjoy!



serves 2

• 4 eggs
• 1 teaspoon fennel seeds
• 1 chili pepper, finely chopped
• 1 tablespoon grapeseed or olive oil
• 1 tablespoon flat leaf parsley or chives, chopped
• sea salt + ground black pepper
• 4 slices quality bread

Bring a pot of water to a boil. Add the eggs and lower the heat to a bare simmer.
Meanwhile, fill a large bowl with very cold water.
After 8 minutes, scoop the eggs out of the pot and let cool in the water.
Once cooled, peel the eggs and set them aside.

In a small skillet, dry-toast the fennel seeds on medium-high heat for a few minutes, shaking the pan.
Add the chili and oil. Cook for 1 minute, stir around a bit and remove from heat.

In a large bowl, roughly mash the hard-boiled eggs with a fork (not too much).
Add the fennel-chili, parsley or chives, and season with salt and pepper to taste.
Mix together and serve on bread, toasted or not, depending on how you like it.


Share on FacebookPin on PinterestTweet about this on TwitterEmail this to someone

{ 10 comments… read them below or add one }

Angie@Angie's Recipes March 6, 2013 at 7:45 am

Love egg sandwiches! This looks so delicious.


S. @ The Captivating Life March 6, 2013 at 2:19 pm

I love egg salad sandwiches but have never tried spicing them up like this. I will next time I make it though – this sounds amazing!


Sue/the view from great island March 6, 2013 at 3:12 pm

First I saw these on facebook, then on foodgawker, and finally I got here…these are the most beautiful sandwiches I’ve ever seen, seriously. The fennel, and the hot chili, and that bread…the whole package is just incredible, I hope you post the bread recipe.


Justine@cookingandbeer March 6, 2013 at 4:03 pm

What a fabulous idea! Would have never thunk it! Will definitely be trying this recipe out sometime soon. Great photos by the way! Thanks for sharing!


joan March 6, 2013 at 5:23 pm

Yum, I want this for lunch right now!


Sarah | Shine Food March 7, 2013 at 7:09 pm

Those eggs look downright magical. Love the ooziness of the yolks, and this is such a clever flavor combination.

We’re rounding up egg recipes in this month’s Shine Supper Club, and this would be a really great addition. I hope you’ll join us!


Michelle March 8, 2013 at 2:03 pm

What a great idea! And there’s never any shortage of eggs around our house.


Gabi March 13, 2013 at 11:10 am

Any good suggestions to replace the fennel seeds?


Bryan March 13, 2013 at 11:31 am

You could use cumin seeds or fresh tarragon.


Noemi - Baci di Dama April 15, 2013 at 5:20 pm

WOW!! Sandwich and eggs??? I’m lovin it ^.^
This is a good idea, I’ll tasting this recipe!

See you soon, I like very much your blog 😉

an italian food blogger


Leave a Comment

{ 1 trackback }

Previous post:

Next post: