Mayonnaise Free Egg Salad Sandwiches Recipes

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MAYONNAISE-FREE EGG SALAD SANDWICHES

Make and share this Mayonnaise-Free Egg Salad Sandwiches recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9



Mayonnaise-Free Egg Salad Sandwiches image

Steps:

  • In a bowl, combine the first seven ingredients.
  • Spread on 2 slices of bread.
  • Top with lettuce and remaining bread.

2 hard-boiled eggs, chopped
1 celery rib, chopped
1/3 cup small curd cottage cheese
1/4 cup shredded cheddar cheese
1 -1 1/2 teaspoon spicy brown mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices whole wheat bread
lettuce leaf

THE BEST EGG SALAD

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8



The Best Egg Salad image

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.

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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



Simple Homemade Egg Salad Sandwich image

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

6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)

EGG-LESS MAYO SANDWICHES

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy

Provided by Juliet Sear

Categories     Afternoon tea, Lunch

Time 5m

Yield Makes 16-20 sandwiches

Number Of Ingredients 8



Egg-less mayo sandwiches image

Steps:

  • Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
  • Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
  • Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
  • Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

400g block of medium-firm tofu in water
6 tbsp vegan mayo
½ tsp Dijon mustard
¼ tsp ground turmeric
1 tbsp nutritional yeast
2 tsp finely chopped chives
1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
1 punnet cress (optional)

EGG SALAD SANDWICHES

Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.

Provided by Sara Slade

Categories     Salad     Egg Salad Recipes

Time 8h10m

Yield 4

Number Of Ingredients 9



Egg Salad Sandwiches image

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.

Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g

8 hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)

I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Provided by Chef John

Time 1h25m

Yield 2

Number Of Ingredients 14



Japanese Egg Salad Sandwich (Tamago Sando) image

Steps:

  • Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
  • Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
  • Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
  • Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 30.9 g, Cholesterol 418.4 mg, Fat 63.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 15.4 g, Sodium 1728.7 mg, Sugar 5.7 g

4 large eggs
½ cup mayonnaise
¼ teaspoon kosher salt
¾ teaspoon white sugar
1 teaspoon Dijon mustard
3 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon white sugar
1 pinch cayenne pepper
1 tablespoon heavy cream
4 slices soft white bread
1 tablespoon unsalted butter, softened

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



Delicious Egg Salad for Sandwiches image

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

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

EGG OLIVE SALAD SANDWICHES

My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)

Provided by gypsysoul

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5



Egg Olive Salad Sandwiches image

Steps:

  • Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
  • Mix all ingredients gently by hand.
  • Tightly cover and cool the mixture for a few hours, maybe even overnight.
  • Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
  • **start with a 1/2 cup of mayonnaise and add as needed **.

Nutrition Facts : Calories 470.1, Fat 43.6, SaturatedFat 6.6, Cholesterol 272.6, Sodium 2052.4, Carbohydrate 14, Fiber 5, Sugar 3.7, Protein 10.6

5 hard-boiled eggs
1 (16 ounce) jar stuffed green olives
1/2 cup Hellmann's mayonnaise
1/2 cup finely chopped pecans
3 dashes Tabasco sauce

EGG MAYONNAISE SANDWICH

A simple way to make the classic lunchtime sandwich!

Provided by Denis Thomson

Time 15m

Yield Makes 1 Sandwich

Number Of Ingredients 0



Egg Mayonnaise Sandwich image

Steps:

  • Bring 400ml of water to the boil in a small deep pan. Carefully lower the eggs into the boiling warer and hard boil the eggs for 8-10 minutes.
  • Lift the eggs out of the hot water and rinse under cold water for 2 minutes to prevent them from cooking further.
  • Peal the shells of the eggs and roughly chop. Mix the chopped eggs with the mayonnaise until a chunky mixture is formed. Lightly season with black pepper.
  • Scoop the egg mayonnaise mixture onto the buttered bread and the cut the sandwich diagonally into two triangles. Enjoy!

EGG SALAD SANDWICHES

Mrs. Peterson, a lady from church, made the best egg salad sandwiches and she'd never really tell you what she put in them. This was my first attempt to duplicate her recipe. Her family thought she added butter when mixing.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13



Egg Salad Sandwiches image

Steps:

  • Mix together the eggs, butter, miracle whip and seasonings.
  • Refrigerate until your ready to make your sandwiches.
  • Spread on one bread slice then top with another piece of bread.
  • If you'd like here are a few other ingredients you could add.
  • Mrs. Peterson could have added the onions and celery, I don't remember.
  • I know she did not use the relish or olives.
  • But I thought they may offer a different taste, as I saw them in another recipe.

Nutrition Facts : Calories 298.7, Fat 15.3, SaturatedFat 5.8, Cholesterol 158.9, Sodium 761.4, Carbohydrate 31.3, Fiber 1.7, Sugar 6.4, Protein 8.9

6 eggs, hard cooked, cooled and diced
1/4 cup butter, melted
1/2 cup Miracle Whip
1/4 teaspoon salt
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/4 teaspoon dill weed
16 slices bread
2 tablespoons onions, chopped
1/2 cup celery, chopped
1/4 cup pickle relish
1/2 cup green olives

GREEN CHILI EGG SALAD SANDWICHES

My mom loves egg salad sandwiches...I was never fond of them until I made these. I call them my "grown up egg sandwiches". Yummy (Time doesn't include hard boiling the eggs.)

Provided by Lanel

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6



Green Chili Egg Salad Sandwiches image

Steps:

  • COMBINE chilies, eggs, mayonnaise, green onion, and hot pepper sauce.
  • Season with salt and ground black pepper (optional).
  • SPREAD egg salad over toasted bagels or English muffins and serve.

Nutrition Facts : Calories 430.5, Fat 11.9, SaturatedFat 2.6, Cholesterol 215.8, Sodium 1070.5, Carbohydrate 61.8, Fiber 2.9, Sugar 2.5, Protein 17.8

1 (4 ounce) can diced green chilies
4 large hard-cooked eggs, peeled and mashed
1/4 cup mayonnaise (I never measure just eyeball it)
2 tablespoons green onions, sliced (I sometimes leave this out because the other ingredients are always available sometimes I don't have)
1/4 teaspoon hot pepper sauce
4 bagels, split and toasted (I prefer onion bagels)

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