Open Face Egg Salad Sandwiches Recipes

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OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Categories     Sandwich     Egg     Onion     Quick & Easy     Lunch     Summer     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

4 large eggs, hard-boiled, peeled
1/4 cup chopped red onion
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
§ cup alfalfa sprouts or radish sprouts
2 large slices multi-grain bread, toasted

Steps:

  • Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

AVOCADO & EGG SALAD OPEN FACED SANDWICH



Avocado & Egg Salad Open Faced Sandwich image

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.

Provided by karen

Categories     Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

Steps:

  • To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
  • Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
  • Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
  • Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
  • Add dash of salt to eggs and mix.
  • At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
  • To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
  • Slice the avocado into small slices and place on top of egg salad.
  • Cover with cheese.
  • Place open faced sandwiches on a pie plate or small low sided pan.
  • Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
  • NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN FACED CHEESY EGG SALAD SANDWICHES



Open Faced Cheesy Egg Salad Sandwiches image

Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.

Provided by Nikoma

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 eggs (hard boiled)
1 cup cheddar cheese
1/4 cup green onion (minced)
4 tablespoons mayonnaise or 4 tablespoons salad dressing
3 tablespoons pickle relish (well drained)
1 -2 teaspoon prepared mustard
1/4 teaspoon soy sauce
salt
pepper
4 tablespoons celery (minced)
6 slices sourdough bread
1/4 cup butter

Steps:

  • Peel and chop your eggs into a bowl, and add cheese through celery.
  • Mix well. Refrigerate until dinner or go right along.
  • Heat skillet to med/low heat.
  • Spread sourdough slices with butter and toast on both sides.
  • Remove to a baking sheet.
  • Raise oven rack to top and set oven to broil.
  • Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
  • You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17

OPEN-FACED EGG SANDWICHES



Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

OPEN "FACE" EGG SALAD SANDWICHES



Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

  • In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
  • Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

Steps:

  • Combine all ingredients except butter and muffins.
  • Spread butter on each muffin half; toast.
  • Spread about 2 T.
  • egg mixture on each muffin half; broil 3 minutes or until cheese melts.

OPEN-FACED EGG SALAD SANDWICHES



Open-Faced Egg Salad Sandwiches image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD



Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Steps:

  • Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
  • Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH



Open-Faced Egg Salad and Watercress Sandwich image

Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.

Provided by KateL

Categories     Lunch/Snacks

Time 32m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

6 eggs
1/3 cup chives, finely chopped
salt, to taste
pepper, to taste
1/3 cup mayonnaise
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
4 slices bread
1 cup garden cress or 1 cup baby mustard cress

Steps:

  • PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
  • Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
  • When cool to the touch, peel off the shells and roughly chop the eggs.
  • PREPARE EGG SALAD:.
  • In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
  • Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
  • PREPARE SANDWICH:.
  • Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
  • Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

OPEN-FACE EGG SALAD SANDWICHES



Open-Face Egg Salad Sandwiches image

Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 13

1 cup Original Bisquick™ mix
1/2 cup milk
1 egg, slightly beaten
1 tablespoon ground mustard
1/2 teaspoon celery seed
8 hard-cooked eggs, peeled, chopped
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded lettuce

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
  • Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
  • Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.

Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

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