Deluxe Egg Salad Sandwiches Recipes

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
• Add eggs and mix well.
• Serve on bread or croissants
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

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.

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Steps:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Steps:

• Mix eggs, egg whites, carrot, celery, mayo, mustard and seasonings.
• Spread 4 of the bread slices with egg mixture; top with lettuce and remaining bread slices.

Steps:

• Finely chop hard boiled eggs with a pastry blender or knife and fork.
• add onion, celery seed, dijon, mayo, and lettuce and mix well.
• butter each slice of bread, top with egg mixture, sprinkle with salt and pepper, seal sandwich and eat.

Steps:

• Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
• When timer goes off, run cold water over them til lukewarm.
• Cook the potatoes at the same time in another pan, just until fork tender.
• Drain and hold.
• Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
• Add the pickle relish and the Potatoes, now somewhat cooler.
• Peel and chop the eggs somewhat chunkily.
• If using processor, do a burst technique.
• Add the eggs to the salad ingredients.
• Mix the dressing, and combine with all the rest.
• Eat warm or cold, on bread or not.

Steps:

• To hard-cook eggs, place eggs in large saucepan. Add cold water to 1 inch above eggs. Bring eggs barely to boil over medium heat, turn heat to low, cover pan and cook 15 minutes. Plunge eggs immediately into cold water for 5 minutes. Crack shells and peel under cold running water. Mix all ingredients except whole wheat bread (rye bread may be substituted). Makes enough filling for 4 sandwiches.VariationQuick Egg Salad Sandwich: Scramble eggs until dry, rather than hard-cook them, and combine with remaining ingredients.