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Egg “Sandwiches” with Grilled Miso Veggies

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.  

Sam Choy


4 to 6 servings

Prep Time

15 minutes

Total Time

30 minutes




For the Grilled Miso Veggies: 



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 Lana’i mixed greens.  

Nutrition per serving: