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.
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
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
TUNA EGG SALAD MELTS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
- Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
- Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
- Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
- Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
- Transfer the sandwiches to a cutting board, then slice in half and serve immediately.
POETICAL EGG SALAD SANDWICHES
This is another recipe from the Anne of Green Gables Cookbook. The author is Kate Macdonald who is L.M Montgomery's granddaughter. You can read about these sandwiches in Anne of Avonlea chapter 18.
Provided by Psalm AKA Typo Qween
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan cover the eggs with cold water - at least 1 inch above the eggs. Place the saucepan over high heat and bring to a boil.
- Remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 25 minutes. Uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
- Meanwhile wash the celery stalk under cold running water. Chop it into tiny pieces on the cutting board.
- Peel the eggs. Add them with the chopped celery to the small mixing bowl and mash them together with the fork.
- Stir the mayonnaise, salt, and pepper into the egg mixture. Set the egg salad in the refridgerator.
- Mix the softened butter with the dried mint or parsley in the small bowl. Set aside.
- Cut each slice of bread with a large cookie cutter. Save the bread scraps in a little plastic bag for bread crumbs.
- Butter one side of each bread shape with the minted butter. On half of the bread shapes spread the egg salad. Place the other half of the bread shapes on top. Makes 4 poetical sandwiches.
Nutrition Facts : Calories 353.1, Fat 21.7, SaturatedFat 9.8, Cholesterol 219.4, Sodium 807.6, Carbohydrate 29, Fiber 1.6, Sugar 3.2, Protein 10.6
HAM AND EGG SALAD SANDWICH SPREAD
This is a twist on traditional ham salad recipes for those of you who prefer dill pickles over sweet. Serve on pumpernickel bread with fresh alfalfa sprouts!
Provided by JennyB
Categories Salad Egg Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Shred the ham using the shredding blade on a food processor.
- Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
- Refrigerate 2 hours before serving.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.1 g, Cholesterol 137.6 mg, Fat 22.8 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 933.9 mg, Sugar 2.9 g
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
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
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