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
SANDWICH ESSENTIALS: ULTIMATE EGG SALAD SANDWICH
I love a good egg salad sandwich, but the ratio of egg whites to yolks was always a bit off. So, I decided to change the ratio, to give it more "egg" flavor... that, plus a few additional flourishes, make this one yummy sandwich. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Sandwiches
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Add the diced bacon to a sauté pan over medium heat.
- Cook to desired doneness (I like mine browned, but not overly crispy), drain on paper towels, and then reserve (these were perfect).
- Use your best method to hard boil the two eggs.
- There are a lot of ways to hard boil an egg (boil, steam, bake, slow cook). Choose the way that you are most comfortable with, then remove the shells, and reserve.
- Chef's Note: The hard-boiled eggs should be cooked and firm, but not overcooked. So, whites are nice and firm, and the yolks are a nice bright yellow.
- Bring a small pan of water up to a simmer, carefully add the two egg yolks, and poach until they begin to harden, about 2 - 3 minutes.
- Drain and reserve.
- Chef's Note: When you cook the yolks they should be cooked through, and the centers slightly soft. I found that with simmering water, the time was two minutes.
- In a medium-size bowl, mix the mayonnaise, Dijon, paprika, and dill, and then salt and pepper, to taste.
- Chop the two whole eggs, and add them to the bowl; along with the two cooked egg yolks, and the reserved bacon.
- Chef's Tip: You can freeze the leftover egg whites, and use them in another recipe. I use an old ice cube tray.
- Gently fold the mixture together, and do a final tasting for proper seasoning.
- Divide the mixture between two pieces of bread.
- Chef's Note: You can always toast the bread, if you wish
- Chef's Tip: There are a ton of other things that you could add to this egg salad. For example, you could throw in other spices, like cayenne, or cumin. How about some dill relish? The permutations are endless; however, since I went to the trouble of changing the ratio of egg whites to egg yolks, I wanted to keep the flavors as fresh and clean as possible.
- PLATE/PRESENT
- Before slicing and serving, I like to add a thin slice of tomato... but that's up to you. Enjoy.
- Keep the faith, and keep cooking.
WORLD'S BEST EGG SALAD SANDWICH
An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.
Provided by shefali chitrang
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
- Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g
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