EGG AND GREEN PEPPER SALAD SANDWICH
For safe keeping - from The Galley K.I.S.S. Cookbook by Corinne C. Kanter. Season salt is nice instead of regular salt for a variation. I like egg salad on toasted bread. Cook time is chilling time.
Provided by Oolala
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mash everything but the bread.
- Add enough mayonnaise to make it spreadable.
- Chill egg mixture before making sandwiches.
Nutrition Facts : Calories 301.1, Fat 12.2, SaturatedFat 3.2, Cholesterol 281.7, Sodium 403.5, Carbohydrate 33.3, Fiber 2.5, Sugar 6, Protein 14.1
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 WITH RED PEPPERS
This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)
Provided by Hoppy Frogs
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
- Remove eggs with slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2 inch pieces. Set aside.
- In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.
Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9
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