BEST-EVER EGG SALAD SANDWICHES
Categories Sandwich Egg Mustard Olive Sauté Picnic Kid-Friendly Mother's Day Back to School Lunch Mayonnaise Bacon Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
- Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
- Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
OPEN-FACE EGG SALAD SANDWICHES WITH MIXED HERBS
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 18
Steps:
- Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands-1 for pouring and 1 for whisking. Whisk until very smooth.
- Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
- Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
- Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.
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
HERBED EGG SALAD SANDWICHES
Categories Sandwich Egg Herb Quick & Easy Lunch Mayonnaise Spring Sour Cream Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
- Make 4 sandwiches, pressing bread slices together gently.
CURRIED EGG SALAD SANDWICHES
Categories Sandwich Egg Vegetarian Quick & Easy Curry Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
- Thinly slice cucumber crosswise into half-rounds. Place slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad among 6 toast slices; top each with cucumber slices and second toast slice. Cut sandwiches in half; serve.
GOURMET EGG SALAD SANDWICH
This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven broiler and set rack about 6 inches from heat source.
- Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
- Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese.
- Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.
Nutrition Facts : Calories 463.6, Fat 22.8, SaturatedFat 8.8, Cholesterol 221.5, Sodium 629.3, Carbohydrate 41.8, Fiber 1.6, Sugar 3.5, Protein 22.5
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CLASSIC EGG SALAD SANDWICH - A BEAUTIFUL PLATE
From abeautifulplate.com
4.9/5 (7)Total Time 30 minsCategory SandwichesCalories 748 per serving
- Prepare the mayonnaise: In a medium mixing bowl, whisk together the egg yolk and Dijon mustard until slightly thick and smooth. Nestle the mixing bowl in a kitchen linen to prevent it from slipping and moving on your countertop. Slowly pour the oil in a very, very thin stream – think droplets at at time – into the egg yolk mixture while whisking continuously and aggressively with your other hand. Your arms should burn a little. You want to use a flexible large whisk, not a stiff whisk – otherwise your ingredients won’t emulsify properly. The mayonnaise will be very thick. Slowly whisk in the lemon juice until smooth. The mayonnaise should be very smooth, thick, and pale yellow in color. Season to taste with cayenne pepper, kosher salt, and black pepper. Set aside until ready to use.
- Prepare egg salad: Place the eggs in a medium saucepan and add cold water, until the water reaches about an inch above the eggs. Bring to a rolling boil, remove from the heat immediately, and set your kitchen timer for 10 minutes. This will produce an egg with a firm white and cooked, but still slightly moist egg yolk. If you prefer slightly gooey yolks, reduce the time to 9 minutes. If you prefer very dry yolks, increase the time to 11 minutes or more.
- As the eggs are cooking, set up an ice bath. Once the eggs have finished cooking, transfer them gently to the ice water with a slotted spoon. Allow the eggs to cool until they can easily be handled – about 5 to 10 minutes.
- To peel: Remove one egg at a time from the ice water and gently tap it all over on your kitchen countertop to gently break the egg shell all over. Place the egg back into the ice bath and gently peel it, dipping it back into the ice water continuously – this will make it much easier to peel. Slice the eggs in half and transfer to a medium mixing or serving bowl, and repeat until all the eggs are peeled.
LITERALLY THE BEST EGG SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.7/5 (66)Calories 245 per servingCategory Salad
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
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