Delicious Egg Salad For Sandwiches Recipes
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
EGG SALAD SANDWICH
Steps:
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
- Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
- Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).
- Store leftover egg salad in the refrigerator for up to 5 days.
Nutrition Facts : Calories 183 kcal, Carbohydrate 4 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 331 mg, Sodium 466 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
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