DEVILED EGG SALAD SANDWICH RECIPES

Name: Easy Egg Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 6 large eggs; 2 teaspoons Dijon mustard; ¼ cup plain Greek yogurt or mayonnaise; ¼ teaspoon each of salt and pepper (or to taste); ¼ cup finely chopped red onion (or to taste)

EASY EGG SALAD RECIPE - MAKES THE BEST SANDWICHES!

Easy Egg Salad Recipe - Makes the BEST Sandwiches! image

My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.

Provided by Kristine

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

6 large eggs
2 teaspoons Dijon mustard
¼ cup plain Greek yogurt or mayonnaise
¼ teaspoon each of salt and pepper (or to taste)
¼ cup finely chopped red onion (or to taste)

Steps:

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.
Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.
In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
Chop the eggs and add them to the bowl, along with the chopped red onion.
Stir until well combined.
Taste and season, as needed.
Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

Nutrition Facts : ServingSize 1 /4 recipe, Calories 135 kcal, CarbohydrateContent 3 g, ProteinContent 11 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 281 mg, SodiumContent 307 mg, SugarContent 2 g

EGG SALAD SANDWICHES RECIPE - SOUTHERN LIVING

Egg Salad Sandwiches Recipe - Southern Living image

If your usual egg salad recipe is nothing more than chopped hard-cooked eggs and mayonnaise, give this spiced up version a try.Eggs pair well with bold ingredients—think of deviled eggs, which are usually flavored with mustard, cayenne pepper, or other pungent add-ins. This recipe, from our August 2003 issue, is made with the usual suspects—celery, pickle relish, and mayonnaise—but we added a few unexpected additions as well: grated onion, dried salad seasoning (the kind that comes in a packet), Dijon mustard, and a pinch of sugar. For extra tang and richness, we added sour cream to the mayonnaise. You could also substitute a tablespoon of plain full-fat Greek yogurt. Another smart idea: The eggs are grated and the celery is finely chopped, which gives it a smooth, spreadable consistency. While chunky egg salad is also delicious, it is best served over salad greens or on thick slices of bread so the filling doesn’t spill out. If you’re going for dainty sandwiches that people can pick up and eat with one hand, this will be your go-to recipe. The texture of this egg salad is perfect for sandwiching between two thin slices of white bread. The recipe makes 44 finger sandwiches, which is plenty for a shower, luncheon, or get-together. Or if you’re feeding a really big crowd, the recipe can be easily doubled or tripled. You can prepare the egg salad up to one day in advance and store it, covered, in the refrigerator. Assemble the sandwiches just before serving.

Provided by Southern Living

Yield Makes 44 finger sandwiches

Number Of Ingredients 12

Ingredients

5 hard-cooked eggs, grated
1 tablespoon onion, grated
2 tablespoons celery, finely chopped
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise (or more to taste)
1 tablespoon sour cream
3/4 teaspoon dried salad seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
22 slices white bread

Steps:

Mix hard-cooked eggs, onion, celery, sweet pickle relish, mayonnaise, sour cream, dried salad seasoning, Dijon mustard, salt, sugar, and pepper in a bowl until blended. Cover and chill 3 hours.
Evenly spread egg mixture on 1 side of 11 bread slices. Create sandwiches by topping with remaining slices. Cut each sandwich horizontally to create 4 finger sandwiches.

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