1-Start by pickling the sliced red onion in white vinegar for at least 30 minutes to add a tangy crunch to your subs. Grease a shallow baking dish with about a 4-cup capacity and place it inside a larger deep pan with a lid, then crack the 6 extra-large eggs into the baking dish in a single layer. Fill the larger pan with water up to 1 cm on the sides of the baking dish and cook over medium-high heat with the lid on for 6-7 minutes.

2-Turn off the heat and let the eggs stand for 2-3 minutes with the lid on, then remove and chop them coarsely before refrigerating in a covered bowl. Combine the chopped eggs with 2 tablespoons aioli, 2 tablespoons chopped parsley, half of the pickled red onion, and salt and pepper to taste. To assemble, layer baby gem lettuce leaves on each of the 4 white sub rolls, add a cooked chicken schnitzel, then spread the egg salad evenly among the rolls, topping with the remaining pickled red onion, hot chipotle cucumber pickles, and a drizzle of peri-peri sauce.

3-Alternatively, hard boil the eggs by simmering them in half-filled cold water for 8 minutes after it reaches a simmer, then cool under running cold or iced water.