ALEXIS'S EGG-SALAD SANDWICH
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Stir together eggs, mayonnaise, celery, dry mustard, and curry, if desired, in a medium bowl. Season with salt and pepper.
- Spread one side of each slice of bread with mayonnaise. Top half of slices with radicchio, and arugula, if desired; spread with egg salad. Top with remaining bread.
ALEXIS'S LIGHT EGG SALAD SANDWICH
For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Mix whites, yolks, mayonnaise, celery, mustard, and curry if desired. Season with salt and pepper. Spread mayonnaise on 4 slices bread. Top each with radicchio, egg salad, and arugula if desired. Sandwich with remaining bread.
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
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
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4.9/5 (17)Category Sandwich
- Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 10 minutes. Meanwhile, fill a bowl with ice and cover with water. After the ten minutes. remove the lid, and carefully transfer the eggs to the ice bath.
- Meanwhile: make the dressing. Place the mayonnaise, diced celery, sliced scallions, and 2 tablespoons of pickle juice in a large bowl. Stir to combine.
- Peel the eggs; then roughly chop them. Add them to the bowl of dressing. Season with a big pinch of sea salt and pepper to taste. Use a large spoon to toss the chopped eggs with the dressing. If you like a more finely chopped egg salad, use the back of a fork to crush the eggs to the desired consistency and texture.
- Taste. Add more salt and pepper to taste. Add another tablespoon of pickle juice if you like a sharper dressing. Add a spoonful more mayonnaise if you like it richer. You can store the egg salad in the fridge for 3 to 5 days.
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