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 SANDWICHES FOR 100
Make and share this Egg Salad Sandwiches for 100 recipe from Food.com.
Provided by Shirl J 831
Categories Lunch/Snacks
Time 30m
Yield 100 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Chill to 40 degrees Celsius.
- Assemble sandwiches.
- 1/2 cup egg salad.
- lettuce leaf.
- slices of bread.
Nutrition Facts : Calories 254.6, Fat 9, SaturatedFat 2.6, Cholesterol 223.6, Sodium 602.5, Carbohydrate 31.8, Fiber 1.7, Sugar 5.8, Protein 11.4
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.
EGG SALAD FOR A CROWD
Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 50 sandwiches, 50 servings, 1 sandwich per serving.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired., For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Nutrition Facts :
SIMPLE HOMEMADE EGG SALAD SANDWICH
Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.
Provided by Miss Tinkerbell
Categories Spreads
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
- Top sandwich with lettuce.
- Enjoy!
Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1
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