Gourmet Egg Salad Sandwich Recipes

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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

GOURMET EGG SALAD SANDWICH



Gourmet Egg Salad Sandwich image

This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.

Provided by Thea McAbbott

Categories     Salad     Egg Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 slices bacon
4 hard-cooked eggs, chopped
¼ cup mayonnaise
1 teaspoon yellow mustard
salt and ground black pepper to taste
4 slices sourdough bread
2 tablespoons pesto
4 slices Jarlsberg cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Preheat oven broiler and set rack about 6 inches from heat source.
  • Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
  • Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese.
  • Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 17.3 g, Cholesterol 255.7 mg, Fat 31.9 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 10.6 g, Sodium 639 mg, Sugar 1.7 g

BEST-EVER EGG SALAD SANDWICHES



Best-Ever Egg Salad Sandwiches image

Categories     Sandwich     Egg     Mustard     Olive     Sauté     Picnic     Kid-Friendly     Mother's Day     Back to School     Lunch     Mayonnaise     Bacon     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
  • Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
  • Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

GOURMET EGG SALAD SANDWICH



Gourmet Egg Salad Sandwich image

This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
4 hard-cooked eggs, chopped
1/4 cup mayonnaise
1 teaspoon yellow mustard
salt & fresh ground pepper, to taste
4 slices sourdough bread
2 tablespoons pesto sauce
4 slices jarlsberg cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Preheat oven broiler and set rack about 6 inches from heat source.
  • Mix eggs, mayonnaise, mustard, salt, and pepper in a bowl; fold in crumbled bacon.
  • Toast sourdough bread under broiler until lightly browned, about 2 minutes. Spread pesto evenly on each slice of bread; top with 1/4 egg salad mixture and spread to cover completely. Top each sandwich with 1 slice Jarlsberg cheese.
  • Return sandwiches to broiler and cook until cheese is melted, 2 to 3 minutes. Served sandwiches warm and open-faced.

Nutrition Facts : Calories 463.6, Fat 22.8, SaturatedFat 8.8, Cholesterol 221.5, Sodium 629.3, Carbohydrate 41.8, Fiber 1.6, Sugar 3.5, Protein 22.5

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