Egg “Sandwiches” with Grilled Miso Veggies

By
Chef Sam Choy
Yield
4 to 6 servings
Time
30 minutes
Creamy mayo-stuffed hard-boiled eggs sit atop crisp cucumber boats for the perfect family-style finger food served along miso-marinated grilled veggies and fresh greens.
Egg “Sandwiches” with Grilled Miso Veggies
Ingredients
  • 6 Lāna‘i eggs
  • 6 dollops of mayonnaise
  • 1 vine-ripened tomato, sliced
  • 1 mini-cucumber, sliced
  • 3 mini-cucumbers, hollowed out to create boats
  • 1/2 teaspoon paprika
  • Lana’i mixed greens

For the Grilled Miso Veggies:

  • 2 bell peppers, seeded and sliced
  • 2 small eggplants, sliced
  • 2 tablespoons Ohana Flavors Miso Sauce

Preparation

Step 1

Hard boil eggs and cool.

Step 2

While eggs are cooling, brush bell peppers and eggplant slices with miso sauce and grill 5 minutes per side. Set aside.

Step 3

Slice each egg in half. In the middle of each egg insert a dollop of mayonnaise, a cucumber slice, and a tomato slice. Place 2 eggs in a cucumber boat and sprinkle with paprika. Alternatively, slice eggs into quarters and fill cucumber boat with a dollop of mayonnaise then layer cucumber and tomato slices and egg and sprinkle with paprika.

Step 4

Serve egg sandwiches and grilled veggies on a bed of Lāna‘i Mix greens.