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
MOTHERS SCRAMBLED EGG AND DILL PICKLE SANDWICH
This is a sandwich that my mother would fix for me as a childhood snack sometimes. Always enjoyed. It is a different take on egg sandwich, very much comfort food to me that I still enjoy. Quick and easy. Hope you enjoy too.
Provided by sloe cooker
Categories Lunch/Snacks
Time 6m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Scramble eggs in butter til done.
- Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
- Salt and pepper to taste.
- Top with other slice of bread.
- You could toast your bread or add mayonaise to bread before sandwiching.
Nutrition Facts : Calories 315.5, Fat 15, SaturatedFat 5.9, Cholesterol 382.1, Sodium 859.7, Carbohydrate 27.3, Fiber 1.7, Sugar 3.2, Protein 16.7
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
RIDICULOUSLY EASY, UTTERLY DELICIOUS EGG SANDWICH
I like breakfast food. But I HATE cooking before breakfast. This egg sandwich is easy enough for a half-asleep cook on his/her first cup of coffee to make and tasty enough to be worth cooking before breakfast. Note -- Because this is so simple the choice of bread will make a big difference. I suggest a good rye, an Italian, an artisan or homemade white, an artisan or homemade wheat, or other preferred, flavorful variety rather then ordinary, sandwich white. Kids love this. Diabetics love this if you use low-carb bread.
Provided by 3KillerBs
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1/2 tsp butter in small, heavy skillet over medium-low heat.
- Break 2 eggs into skillet one atop the other so that they form one mass of egg. Use a pancake turner to break yolks so that they run over the surface of the whites.
- Season with a dash black pepper and a dash herb-seasoned salt to taste.
- While eggs cook, spread butter or mayonnaise lightly on one slice of bread.
- Cook about 2/3 done then flip with pancake turner. Scrunch into a bread-shaped mass. Top with cheese.
- When eggs are cooked and cheese is melting make your sandwich. Add sausage or bacon and pickles if desired.
- If cooking for more than one, make one sandwich at a time unless you can use multiple, small skillets. It looses something if the eggs are cooked in a big mass then separated -- the first eggs get overdone and some people get too much white while others get too much yolk.
- Note: I like them done so that the whites are fully cooked and the yolk is almost but not quite hard. Cook to your preferred doneness.
- Note: Don't overdo the butter. Use just enough to keep the eggs from sticking to the pan and just enough to carry the flavor on the bread.
- Note: My herb-seasoned salt is one of those fancy sea salt grinders. Use any such product that suits your taste or mix salt with some of your favorite herbs (finely crushed) in an empty salt shaker.
- Note: Cooked sausage links can be split lengthwise or cooked sausage patties can be crumbled to spread them more evenly on the sandwich.
Nutrition Facts : Calories 371.7, Fat 19.2, SaturatedFat 8.6, Cholesterol 393.2, Sodium 628.4, Carbohydrate 27.8, Fiber 1.2, Sugar 2.5, Protein 20.6
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