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
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
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD SANDWICH SPREAD
Make and share this Egg Salad Sandwich Spread recipe from Food.com.
Provided by Graybert
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and spread on lightly toasted bread (I use rye).
- Enjoy!
- Mixture can be kept in the fridge for up to two days.
SPAM AND EGG SALAD/ SPREAD
My roommate when I was a teenager used to make this. It is a delicious salad/spread that we used to put on toast and brown under the broiler. It tastes just as good served cold as a side dish. This recipe allows for many variations on ingredients (such as ham or sausage for the Spam) and would also make a great low carb meal. Prep time does not include hard boiling and peeling the eggs.
Provided by PubRat
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown the cubed Spam lightly in a nonstick frying pan and set aside. Mix all other ingredients together. Mix in the Spam and season to taste. Chill. Serve as a side dish or top assorted crackers with it. It is also very good spread on top of toast and placed under the broiler until bubbly and the cheese starts to brown.
EGG SALAD SPREAD
You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.
Provided by Charlotte J
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cup of spread, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix mayo, mustard, onion powder, olives, salt and pepper together.
- Mix in eggs.
- Chill.
EGG SALAD (SANDWICH FILLING)
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
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
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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