1-Getting started with this peri peri egg salad subs recipe is straightforward and fun, even for beginners. First, pickle the red onion by mixing it with 3 tablespoons of white vinegar and setting it aside for at least 30 minutes to develop that tangy flavor. This step adds a fresh crunch that balances the richness of the eggs.

2-Next, grease a shallow baking dish that fits inside a larger deep pan, then crack the 6 extra-large eggs into it in a single layer. Place the baking dish inside the pan and add water up to 1 cm on the sides, cover with a lid, and cook over medium-high heat for 6 to 7 minutes. Turn off the heat and let it stand with the lid on for 2 to 3 minutes before transferring the eggs to a chopping board.

3-Coarsely chop the eggs, place them in a bowl, cover, and refrigerate to cool. Now, combine the chopped eggs with 2 tablespoons aioli, 2 tablespoons chopped parsley, and half of the pickled red onion, then season with salt and pepper to taste for a creamy, spiced mix. To assemble, arrange baby gem lettuce leaves on the base of each of the 4 white sub rolls, top with one cooked chicken schnitzel per roll, distribute the egg salad evenly, add the remaining sliced pickled red onion and hot chipotle cucumber pickles, and finish by drizzling with peri-peri sauce.

4-Remember, the egg salad can be prepared in advance and stored in the refrigerator for up to 2 days, making it perfect for meal prep. If you prefer, you can hard-boil the eggs by simmering them in cold water for 8 minutes and then cooling in ice water for 30 to 60 seconds instead. For more dinner ideas, check out our collection of easy dinner recipes to pair with this sub.