Egg Salad Club Sandwich Recipes

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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

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

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

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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

HAM AND EGG SALAD CLUB SANDWICH



Ham and Egg Salad Club Sandwich image

Perfect to make for the weekend lunch bunch, or even as part of a quick dinner, these ham and egg salad sandwiches are as versatile as they are delicious!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 sandwiches

Number Of Ingredients 17

1 cup chopped ham
4 hard-cooked eggs, chopped
1/4 cup finely diced celery
2 Tbsp. diced roasted red pepper
2 Tbsp. chopped green onion
1 Tbsp. CLAUSSEN Sweet Pickle Relish
1 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. black pepper
1/4 tsp. dill weed
1/4 tsp. paprika
3 Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Real Mayo Mayonnaise
12 slices OSCAR MAYER Bacon, cooked
2 tomatoes, sliced
1 head green leaf lettuce
12 slices white bread, toasted

Steps:

  • In a large bowl, mix together first 11 ingredients. Add mayonnaise.
  • For each sandwich, arrange 3 bread slices in a row. Spread remaining mayonnaise over one side of each bread slice. Place lettuce, tomato slices and bacon strips over the first bread slice. On second bread slice, spoon a layer of ham and egg salad. Top with lettuce and tomato slices. Cover with the third bread slice, mayonnaise side down. Repeat with remaining three sandwiches.
  • Secure the layers with four sandwich picks in a diamond-shaped pattern, and gently cut each sandwich into fourths with a serrated knife.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EGG SALAD CLUB SANDWICH



Egg Salad Club Sandwich image

This has always been one of my favorite sandwiches. Growing up on a farm gave me all the riches of good eating.

Provided by Carolyn Parke @Homemadehappiness

Categories     Other Main Dishes

Number Of Ingredients 8

6 slice(s) bread, any type you like, toasted
1/3 cup(s) mayonnaise
4 slice(s) tomato, cut thick
4 - eggs, hard boiled and chopped
1 tablespoon(s) pickle relish, sweet
6 slice(s) bacon, cooked crisp
1/4 teaspoon(s) paprika, sweet mild
1 bunch(es) watercress

Steps:

  • In a bowl, combine chopped eggs, pickle relish, mayonnaise, crumbled bacon, and paprika
  • Butter toast,
  • Stack sandwich starting with a slice of buttered toast, top with egg mixture, another slice of toast, tomato, and water cress, then top with another slice of toast.
  • This sandwich is delicious served with a half cup of cottage chees on the side and a slice of cantaloupe.

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)



Egg Salad Club Sandwiches (Or Shrimp Salad Club) image

Make and share this Egg Salad Club Sandwiches (Or Shrimp Salad Club) recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

2/3 cup mayonnaise, divided
4 large hard-cooked eggs, chopped
1 celery rib, diced (can sub 1/8 teaspoon celery seed)
4 bacon, slices cooked and crumbled
1/4 cup fresh green onion, sliced thin
1 tablespoon sweet onion, minced
1/4 teaspoon seasoning salt
1/2 teaspoon fresh ground pepper
12 slices sandwich bread, lightly toasted (white or wheat thin-type preferred)
1 cup firmly packed fresh spinach or 1 cup lettuce

Steps:

  • Stir together 1/3 cup mayonnaise and next 7 ingredients.
  • Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
  • Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
  • Alternative Shrimp Salad:.
  • Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

EGG & CRESS CLUB SANDWICH



Egg & cress club sandwich image

Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps

Provided by Lulu Grimes

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 7

2 eggs
2 tbsp mayonnaise
3 slices bread
a little butter
⅓ carton of cress
2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
crisps , to serve

Steps:

  • Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
  • Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
  • Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

Nutrition Facts : Calories 867 calories, Fat 65 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

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