Egg And Salad Cream Sandwich Filler Recipes

EGG AND SALAD CREAM SANDWICH FILLER

Egg and Salad Cream Sandwich Filler image

This may sound strange to some but tastes great! Spread over buttered bread for a tasty sandwich or simple buttered toast. Salad cream can also be substituted for mayo or butter.

Provided by Kellogs

Categories Breakfast

Time 10m

Yield 1 person, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 egg, hard boiled
1 tablespoon salad cream
1/8 teaspoon watercress
1 pinch salt

Steps:

Mix all ingredients together and serve either on bread or toast.

EGG SALAD FINGER SANDWICHES

Egg Salad Finger Sandwiches image

This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 5h

Yield 44 finger sandwiches

Number Of Ingredients 13

Ingredients

5 large hard-boiled eggs, chopped finely
1 small celery, finely chopped
2 tablespoons sweet pickle relish
3 -4 tablespoons mayonnaise
1 -2 tablespoon sour cream
1 large green onion, finely chopped (you can use yellow onion)
1 teaspoon salad seasoning
1 teaspoon Dijon mustard
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 pinch sugar (optional)
fresh ground black pepper (to taste)
22 slices bread (thin slices)
softened butter

Steps:

In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
Lightly butter one side of the 22 slices slice of bread.
Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
Top with 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving right away.

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

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

Ingredients

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

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

EGG SALAD (SANDWICH FILLING)

Egg Salad (Sandwich Filling) image

Make and share this Egg Salad (Sandwich Filling) recipe from Food.com.

Provided by vintagenovelty

Categories Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1 teaspoon light mayonnaise
1 teaspoon honey mustard
1/2 tomatoes, sliced
3 leaves lettuce
salt and pepper, to taste
2 slices bread

Steps:

Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
Drain, and submerge into ice-cold water to stop the cooking process.
Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
(Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
On one slice of bread, spread about 1/3 of egg mixture.
Top with a leaf of lettuce, then a slice of tomato.
Continue until all filling is used up.

Nutrition Facts : Calories 316.3, Fat 13.4, SaturatedFat 3.8, Cholesterol 373.8, Sodium 489.4, Carbohydrate 30.7, Fiber 2.2, Sugar 5.4, Protein 17.2

CREAMY EGG SALAD SANDWICH

Creamy Egg Salad Sandwich image

Chive & onion cream cheese, mayo and chopped dill pickles transform hard-cooked eggs into a creamy egg salad any sandwich would be proud of!

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. KRAFT Real Mayo Mayonnaise
2 CLAUSSEN Kosher Dill Pickle Wholes, chopped
6 hard-cooked eggs, chopped
4 sandwich rolls, split

Steps:

Mix cream cheese spread, mayo and pickles in medium bowl.
Add eggs; mix lightly.
Fill rolls with egg mixture.

Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 300 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g

CREAMY EGG SALAD SANDWICHES

Creamy Egg Salad Sandwiches image

My family looks forward to these sandwiches year-round. But I reach for this recipe most often after Easter, when I have lots of leftover hard-cooked eggs.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-boiled large eggs, chopped
8 slices rye bread

Steps:

In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. , Spread 1/2 cup onto four slices of bread. Cover with remaining bread.

Nutrition Facts : Calories 437 calories, Fat 26g fat (11g saturated fat), Cholesterol 358mg cholesterol, Sodium 804mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

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