EGG SALAD FOR SANDWICHES RECIPES
MINI EGG SALAD SANDWICHES RECIPE | TRISHA YEARWOOD | FOO…
Provided by Trisha Yearwood
Categories appetizer
Total Time 3 hours 55 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
EASY EGG SALAD RECIPE | 3-INGREDIENT EGG SALAD - FOOD.CO…
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Total Time 25 minutes
Prep Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
Nutrition Facts : Calories 109.8, FatContent 7.3, SaturatedFatContent 2.4, CholesterolContent 279, SodiumContent 149.1, CarbohydrateContent 0.7, FiberContent 0.1, SugarContent 0.3, ProteinContent 9.6
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