DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
EGG SALAD FINGER SANDWICHES
This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 5h
Yield 44 finger sandwiches
Number Of Ingredients 13
Steps:
- In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
- Lightly butter one side of the 22 slices slice of bread.
- Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
- Top with 11 slices of bread.
- Cut each sandwich into 4 finger sandwiches.
- Cover and chill if not serving right away.
PERFECT EGG SALAD FINGER SANDWICHES
Make and share this Perfect Egg Salad Finger Sandwiches recipe from Food.com.
Provided by True Texas
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
- Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.
MINI EGG SALAD SANDWICHES
Provided by Trisha Yearwood
Categories appetizer
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
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