Egg Salad Tramezzini Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

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.

EGG SALAD TRAMEZZINI

Steps:

• Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
• Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
• While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
• Transfer to a cutting board and slice on the bias, about ¼ inch thick.
• Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
• Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
• Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
• Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
• Place half of the white bread slices on a clean work surface; spread about ¼ cup egg salad over each and top with remaining bread slices.
• Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.

EASY EGG SALAD

Steps:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

'FANCY' EGG SALAD

Steps:

• Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
• Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.