Name: Buffalo Egg Salad Melts (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 6 Large Eggs; 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce; 2 tbsp Blue Cheese Dressing; 1 tsp White Vinegar; 1/4 cup Celery-finely diced; 2 tbsp Red Onion-finely diced; 1/4 cup Mayonnaise; 1/4 tsp Garlic Powder; 1/4 tsp Black Pepper; 8 slices White Bread; 2 tbsp Butter-softened; 4 slices Cheddar Cheese

Recipe tier

A quick and easy take on classic egg salad, kicked up with buffalo wing sauce and melted over bread.

Total 20 min

Serves 4

Steps 9

Ingredients 12

Eggs
6 6 Large Eggs
Sauce
cup 60 mL Frank's RedHot Original Cayenne Pepper Sauce
2 tbsp 30 mL Blue Cheese Dressing
1 tsp 5 mL White Vinegar
Filling
cup 60 mL Celery-finely diced
2 tbsp 30 mL Red Onion-finely diced
cup 60 mL Mayonnaise
tsp 1.25 mL Garlic Powder
tsp 1.25 mL Black Pepper
Bread
8 slices 8 slices White Bread
2 tbsp 30 mL Butter-softened
Cheese
4 slices 4 slices Cheddar Cheese

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Equipment

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Instructions

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Hard boil the Eggs. Cool, peel, and coarsely chop.
In a medium bowl, whisk together all Sauce ingredients.
In a large bowl, combine chopped Eggs, Celery, Red Onion, Mayonnaise, Garlic Powder, Black Pepper, and the prepared Sauce. Mix well.
Spread Butter on one side of each slice of Bread.
Place four slices of Bread, butter-side down, in a skillet over medium heat.
Top each slice of Bread with a generous portion of the Buffalo Egg Salad.
Place a slice of Cheddar Cheese on top of each egg salad pile.
Top with the remaining slices of Bread, butter-side up.
Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly.