Egg Sandwich Filling Recipes
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
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
EGG SANDWICH FILLING
I'm not exactly fond of eggs, but there are times when you have to eat them. This is a really simple and easy way to to use them. Especially useful after Easter! Also good for testing eggs in elimination diets. Preparation time includes boiling and peeling eggs.
Provided by Houmous Monster
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs and chop roughly.
- Chop spring onions very finely and use most of the green. I used up till the leaves spread.
- Throw the eggs, spring onions, and chives in a bowl. Mash throughly with a fork.
- Add the butter and mayonnaise and mix.
- Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs.
- The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.
Nutrition Facts : Calories 163.4, Fat 11.4, SaturatedFat 3.4, Cholesterol 322.4, Sodium 156.8, Carbohydrate 4.9, Fiber 0.8, Sugar 2, Protein 10.1
JUST-EGG SANDWICHES
A classic egg mayonnaise recipe to generously spread on buttered white bread - an afternoon tea or lunchbox staple
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Peel and finely chop the eggs. Mix with the mayonnaise and some seasoning. Spread the bread with butter and make the sandwiches. Cut into neat fingers and stack on a plate. Scatter with cress so that those who like it can add it.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
DEVILED EGG SALAD SANDWICHES
I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion.
Provided by kittycatmom
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
- Pour mayonnaise mixture over eggs and celery and toss gently to combine.
- Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
- Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.
Nutrition Facts : Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17
CHEESE AND EGG SANDWICH FILLING
Nothing fancy here but it worked to make a sandwich a little different from the usual egg sandwich to put in lunches. The original version came from a recipe leaflet that came from the local electric company about 30 years ago. It called for using process cheese and no dressing and chopping everything together in a food chopper(gotta use more electricity for the electric company!) but I prefer the cheddar, doing the prep by hand and usually use Miracle Whip to bind it together as I like it rather than mashing it all together in a food chopper.
Provided by teapotter
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together in a small bowl using enough dressing or mayo to bind together as you like it. Use to fill sandwiches. Great with rolls or whole grain bread. Makes about 2 to 2 1/2 cups filling. Average about 6 sandwiches depending on bread used and how generously you fill them.
Nutrition Facts : Calories 203.2, Fat 14.1, SaturatedFat 7.4, Cholesterol 178.8, Sodium 452, Carbohydrate 7.5, Fiber 0.2, Sugar 3.9, Protein 11.9
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