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.