1-First, mix the sliced red onion with 3 tablespoons of white vinegar and let it pickle for at least 30 minutes. This step adds a zesty crunch that complements the eggs. Next, grease a shallow baking dish that holds about 4 cups and fits inside a large deep pan with a lid.

2-Then, crack the 6 eggs into the dish in a single layer and place it in the pan. Add water to come 1 cm up the sides of the dish. Cover with the lid and cook over medium-high heat for 6-7 minutes, then turn off the heat and let the eggs stand for 2-3 minutes.

3-After that, transfer the eggs to a chopping board, coarsely chop them, and move them to a bowl. Cover and refrigerate to cool. Now, combine the chopped eggs with 2 tablespoons of aioli, 2 tablespoons of chopped parsley, and half of the pickled red onion. Season with salt and pepper to taste.

4-Finally, assemble the subs by arranging baby gem lettuce leaves on each of the 4 split white sub rolls. Top with a cooked chicken schnitzel, add the egg salad mixture, and garnish with the remaining pickled red onion, hot chipotle cucumber pickles, and a drizzle of peri-peri sauce.