Recipe from Iowa Egg Council
Prep Time: 30 minutes
Cook Time: 10 minutes
- 10 large eggs
- ⅔ cup mayonnaise
- ¼ cup prepared chili sauce
- ¼ cup finely chopped kosher dill pickle
- 2 tablespoons horseradish sauce
- ¼ teaspoon seasoned salt
- 12 slices rye bread
- 6 slices Cheddar cheese
- 1 pound thinly sliced corned beef
- 2 cups sauerkraut, drained
- 6 slices Swiss cheese
Place 6 eggs in a saucepan with enough water to cover. Bring the eggs to a simmer over medium-high heat. Cover the pan, remove from heat and let stand for 15 minutes. Run cold water in the pan until eggs are cool enough to handle, then peel and coarsely chop.
In a mixing bowl, stir together the chopped eggs, mayonnaise, chili sauce, dill pickle, horseradish and seasoned salt.
To assemble, layer a slice of bread with a slice of Cheddar cheese, a portion of the egg mixture, corned beef and sauerkraut, a slice of Swiss cheese and a second slice of bread. Assemble the remaining sandwiches in the same manner.
Preheat a griddle or large nonstick skillet over medium heat. In a shallow dish, whisk together the remaining 4 eggs and carefully dip both sides of each sandwich in the mixture. Grill the sandwiches on both sides until golden and cheese melts.
Nutrition per serving: 821 Calories, 55g Total Fat, 476mg Cholesterol, 2,270mg Sodium, 37g Carbohydrate, 6g Fiber, 40g Protein