Moms Egg Salad Sandwiches Recipes

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MOM'S EGG SALAD SANDWICH



Mom's Egg Salad Sandwich image

A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 9

8 large eggs
1/2 cup finely chopped celery
1/2 cup Olive Oil Mayonnaise
1/4 teaspoon coarse salt
Freshly ground black or white pepper
8 (1/4-inch-thick) slices rustic white bread
Thinly sliced red onion, for serving
Tomato slices, for serving
Garlic Dill Pickles, cut into wedges, for serving

Steps:

  • Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
  • In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
  • Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

EGG SALAD SANDWICH



Egg Salad Sandwich image

The best Egg Salad Sandwich recipe comes together easily with just a handful of simple ingredients!

Provided by Blair Lonergan

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 8

6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
¼ cup finely-diced celery
2 tablespoons sweet pickle relish, drained of juice
¼ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
For serving: croissants, bread or rolls of choice; lettuce

Steps:

  • Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
  • Drain and rinse eggs under cold water for 1 minute.
  • Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
  • Roughly chop the eggs.
  • In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
  • Store in an airtight container in the refrigerator for 4-5 days.
  • Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g

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