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Fred's Chicken Coop Egg Salad Sandwich

Fred's Chicken Coop Egg Salad Sandwich

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  • 2 eggs
  • 2 Tablespoons mayonnaise, or aioli if you have it
  • 1 Tablespoon minced chives, plus more for garnish
  • 2 Teaspoons Pecorino cheese, plus more for garnish
  • 2 slices sourdough bread
  • 1 Teaspoon roasted red pepper spread
  • 1/4 Tablespoon lettuce
  • Salt and freshly cracked black pepper, to taste


In a small saucepan, cover the eggs with 1 inch of cold water and bring to a boil. Once boiling, remove from heat and let sit for 7 minutes to finish cooking. Peel the eggs and chop in ¼-inch slices. In a small bowl, mix together the mayonnaise, chives, and Pecorino cheese. Season with salt and pepper to taste. Spread the eggs out on 1 slice of sourdough bread, then drizzle with the mayonnaise mixture. On the other slice, spread the red pepper spread, if using, and top with lettuce. Garnish each slice with chives and Pecorino cheese, then serve together as a sandwich, or separate.

Nutritional Facts


Calories Per Serving1084

Folate equivalent (total)514µg100%

Celebrities and Chicken Salad: The Lure of Freds at Barneys

Drilling a flagpole into the faux-birch-wood floor of the dining room at Freds, the 22-year-old restaurant in the Barneys New York flagship store on Madison Avenue, and staking out the space as essential territory in any evocation of The Real New York, would certainly leave you advancing a controversial position.

And yet, there is a case to be made.

I was reminded of this on a recent visit for lunch one rainy Monday afternoon. My friend had arrived early and, displaying the healthy sense of self-importance necessary to psychological survival in Manhattan, demanded a table better than the dark one in a corner we were going to be given.

Ordinarily we might have enjoyed the privacy of something quieter, but we wanted an unobstructed view in the event that Michael Cohen showed up. A few days earlier, Mr. Cohen, the 45th president’s embattled lawyer, had eaten at Freds with Donny Deutsch, the advertising executive and television commentator who last year, during a segment on “Morning Joe,” invited President Trump to a round of physical combat (“Donald if you’re watching, we’re from Queens. I’ll meet you in the schoolyard, brother”). Later, Page Six reported that Mr. Deutsch was dating the president’s second ex-wife, Marla Maples.


Mr. Deutsch is a longstanding patron of Freds, which is not short on affection for boys from Queens who have done well enough to make a habit of $38 salads, or lacking in tolerance for those from the Five Towns whose offices have just been raided by federal law enforcement officials. There, but for the grace of the RICO statute, go so many of us.

Freds is the creation of another boy from Queens, the chef Mark Strausman, who grew up in Flushing, as he recounts in “The Freds at Barneys New York Cookbook,” which he wrote with Susan Littlefield and which has just been published by Grand Central Life & Style.

Mr. Strausman flunked out of various colleges before rising to prominence in the late 1980s, serving Tuscan food to East Side plutocrats. The Pressman family, which had established Barneys as a men’s wear outlet in downtown Manhattan in the 1920s before eventually turning it into something far more ambitious, brought him in to develop a restaurant similar to those at Harrods or Harvey Nichols in London where, with great novelty at the time, you could have sushi served to you from a conveyor belt.

The result, which opened in 1996, was a restaurant in a department store rather than a department-store restaurant, which carries a meaningful distinction.

The department store evolved in the early 20th century into a place of leisure, intended to transform the consumer’s understanding of shopping as an experience rooted in pleasure rather than duty. In 1914, Lord & Taylor opened in Manhattan with a manicure parlor for men, a mechanical horse and three places to eat. By the middle of the century, the department store had become a more overtly gendered environment, and the sort of restaurant you would find in it bore few traces of masculine inclination.

What to Cook This Week

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • A salty-sweet garlic and scallion marinade enhances these Korean beef burgers with sesame-cucumber pickles from Kay Chun.
    • If you can get your hands on good salmon at the market, try this fine recipe for roasted dill salmon.
    • Consider these dan dan noodles from Café China in New York. Outrageous.
    • How about crispy bean cakes with harissa, lemon and herbs? Try them with some yogurt and lemon wedges.
    • Angela Dimayuga’s bistek is one of the great feeds, with rice on the side.

    Freds, which eventually spawned branches downtown, in Chicago and in Beverly Hills, Calif., was in its own way revolutionary because it extended itself to both sexes, to the enterprising and busy, refusing to encode female indolence. “I have always hated the term ‘ladies who lunch,’” Mr. Strausman told me.

    Absent were the pastels and aviary themes that distinguished similar ventures. The portions were — and remain — quite large to match the appetites, symbolic if not literal, of those who come.

    The food is the food of people who relish consistency (the trainer every morning at 5:30, dinner every Tuesday at Nello): Caprese salad, pizza margherita, tuna tartare, Belgian pommes frites, chicken Milanese, chicken paillard, chicken soup. Freds’ chopped chicken salad — a tumble of avocado, bibb lettuce, pears, string beans and meat — has, for years, been the most popular item on the menu.

    The recipe is included in the new cookbook. But more than a cooking manual, the book comes to us as a memoir and artifact for members of the restaurant’s de facto fraternity, which over the years has included Laura Bush, Bruce Springsteen, Rudolph Giuliani, Jack Welch, Hugh Grant, Julianna Margulies, various members of the Tisch family and executives of the Corcoran real-estate empire. (I asked Mr. Strausman how long Mr. Cohen had been coming. “I don’t know,” he said. “We started noticing him when he made himself be noticed.”)

    On the day I visited most recently, the dining room was busy and full, as it has been every time I have gone over the past decade. My friend and I were flanked by two Argentine tourists. There were tables of businessmen a table of women in head scarves a table of women who looked as if they had watched “Jersey Shore” and not been frightened.

    Mr. Strausman no longer presides over the day-to-day operations of the dining room instead it is Alfredo Escobar who stands in the role of executive chef, having come to this country from Mexico when he was 16 and worked his way up from a job as a line cook. This, in the end, is New York.

    Coronation Chicken Salad: Fit for a Queen.

    …and, boy, do I know a lot of them.

    Last weekend, I was (cheerfully) roped into helping prepare and serve a “proper” English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter’s school. I have placed the word “proper” in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria’s birthday. The English, however, have long since moved on.

    Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.

    It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon’s mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II’s coronation. Well, that seemed straightforward enough.

    It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don’t ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then “look the East End in the face”, that we forgot to stop for some necessary but overlooked tea supplies.

    The Back Story

    Coronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen’s coronation.

    Yes, Winkfield. The dish was anything but new at the time merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth’s grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, “Jubilee Chicken”. And you’ll never guess what was served in honor of Elizabeth’s Golden Jubilee. It’s true. Jubilee Chicken.

    I can just hear the Queen Mum saying to her daughter, “But we made it because we thought you loved it so much. God rest her gin-loving soul.

    The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.

    Today’s Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and… I’ll put it this way– I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.

    Coronation-ish Chicken Salad

    This is not the original recipe. Given the food rationing of the time, I think it’s entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I’ve also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don’t mind, and I don’t think Her Britannic Majesty will mind much, either. For the original recipe, please visit The Greasy Spoon, a site I stumbled upon and of which I am now rather fond.

    Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.


    Serves 4 to 6

    • 4 chicken breasts, boneless and skinless, poached and diced
    • 1/2 cup mayonnaise
    • 1 tablespoon curry powder (more or less, according to taste.)
    • 2 tablespoons mango chutney or apricot preserves
    • 1/2 yellow onion, finely diced
    • 1 stalk celery, finely diced
    • 1/4 cup currants or raisins
    • 1 tablespoon vinegar: cider, champagne or whatever
    • The juice of 1/2 lemon
    • Salt and pepper to taste
    • 1/4 cup chopped cashews for garnish
    • Watercress, washed and de-stemmed, for garnish


    1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.

    2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.

    3. Refrigerate overnight to let all the ingredients get to know each other a little better.

    4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust to your own dainty or non-dainty preferences.

    A favorite treat following the week of Easter is a good egg salad sandwich. Like you, we have an abundance of colored hard boiled eggs and this is an easy way to use some of them up. The ingredients are quite simple and can be made in a pinch. I think the secret that makes this such a delicious version of egg salad is using cornichons. Cornichons are small French pickles packed with flavor. I purchase them from Trader Joes but they should be readily found in the specialty food section of the grocery. Spread this easy salad between a nice crusty roll or toasted piece of french baguette for a wow factor! I have already made this twice this week and it is only Wednesday!

    6 hard boiled eggs chilled
    1/3 cup mayonnaise

    adjust to your preferred consistency
    2 tablespoons diced sweet yellow onion
    6 cornichons

    cut into small round “coins”
    Salt and pepper to taste
    Crusty bread

    Dice the hard boiled eggs into bite sized pieces. Add them to a medium mixing bowl. Add the mayonnaise, onion, cornichons, salt and pepper. Mix until everything is well incorporated and coated with mayonnaise. Spread between two slices of bread.

    Photo Credit: Tilly’s Nest

    Fred's Chicken Coop Egg Salad Sandwich - Recipes

    Last week I shared with you a recipe that uses a lot of eggs at one time…something needed when all of our ladies started laying.

    Today I want to share another recipe that showcases the incredible egg. As with most of my recipes, I like to keep it simple. But this recipe…it has a kick to it. The ingredient that I use in my egg salad is also the ingredient that I use when making deviled eggs. It is full of health benefits, such as helping to improve blood sugar levels and can help to keep your heart healthy. It’s not fancy, nor is it expensive. Have you guessed it? It’s vinegar! I have used both white vinegar and apple cider vinegar when making this. Many times I’m sure that I add more than what the amount I have listed because I don’t measure. Hubby wasn’t used to the vinegar years ago, so I took it easy on him. Now he knows to expect it, so I just pour it in. And yes, he likes it.

    Of course it starts with hard boiled eggs. Click HERE to see how I hard boil eggs – Mom’s tried and true way. (She’s also the one that taught me the vinegar trick.)

    The green of the celery adds great color and crunch.

    Garnished with some fresh parsley compliments the egg salad without taking away from the classic flavor.

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    our own smoked turkey breast on grilled toast topped with apple wood smoked bacon, american cheese, lettuce and tomato.

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    fresh seasoned chicken breast, grilled or fried on a toasted bun and topped with mayo, lettuce, onion, tomato and pickle.

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    3 hand cut, breaded & fried sweetwater catfish sliders, deliciously served with grits and tomato gravy.

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    our homemade honey chicken salad served on whole wheat bread with tomato and lettuce.

    Fred's Chicken Coop Egg Salad Sandwich - Recipes

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    The perfect egg mayo sandwich

    We're a nation of sandwich lovers, so much so there's a whole week dedicated to them! Therefore, it's with great delight we welcome Helen Graves, author of the book 101 Sandwiches and popular blog London Review of Sandwiches to our blogging team. In the first of a new series she argues that egg mayo is one of the greatest fillings of all time.

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    It’s fair to say the British eat their share of sandwiches and then some. Finger sandwiches at afternoon tea roast ham with nostril-searing English mustard fat wedges cut from a steak-stuffed shooter’s loaf chip butties, fish finger hangover-busters and mouth scorching Breville toasties. We’ve certainly nailed down some classics. I do feel however, that a few fillings get an undeservedly rough ride, and first on the list is the egg mayo. Why don’t people realise that egg mayo, properly made, is one of the greatest sandwich fillings of all time? No, this isn’t a joke.

    The first key to the success of the egg mayo is its versatility. Think about it: is there really a bad time to eat this Queen amongst sandwiches? Hungover? Yes to egg mayo. Lunch? Yes to egg mayo. Afternoon tea? Dinner? Late-night munchies? You get the picture.

    Just as crucial is the comfort factor. Soft white bread meets still warm egg it’s stupendously easy to eat. While a bolshy steak sandwich or a crusty cheese baguette scratch and barge their way into your bread-hole, the egg mayo nurses as it glides down the gullet. Hell, you barely even need teeth to eat it. It’s the mashed potato of the sandwich world.

    The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up. Firstly there’s the bread, which must be white, incredibly fresh and importantly, not particularly sturdy there aren’t many places where sourdough is inappropriate but this is one of them. A plain white sandwich loaf is best. The eggs are, obviously, crucial, and should be of the finest quality you can find free-range surely goes without saying? Try to get a named breed if you can, like the Cotswold Legbars or Burford Browns from Clarence Court, which are widely available now. Mayonnaise should be homemade rich and glossy. And go with a generous helping of snipped chives all the allium twang necessary without the squeak of onion. To season, a trick I nicked from St. John restaurant – malt vinegar. Works perfectly, and what could be more British? The same goes for white pepper rather than black.

    And so to the question of additions. The answer to this problem, I think, lies in the distinction between the British egg mayo, and the American egg salad sandwich. The Americans like all kinds of different stuff in there with their egg, bringing all manner of flavours and textures. Fine. It’s an egg salad though. An egg mayo by contrast is much simpler, and for that reason I eschew capers, gherkins etc.