OPEN FACED EGG SALAD SANDWICH RECIPES

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OPEN-FACED EGG SALAD SANDWICHES RECIPE - FOOD.COM



Open-Faced Egg Salad Sandwiches Recipe - Food.com image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Total Time 33 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

Steps:

  • Combine all ingredients except butter and muffins.
  • Spread butter on each muffin half; toast.
  • Spread about 2 T.
  • egg mixture on each muffin half; broil 3 minutes or until cheese melts.

Nutrition Facts : Calories 353.2, FatContent 19.7, SaturatedFatContent 10.8, CholesterolContent 226.1, SodiumContent 540.7, CarbohydrateContent 27.9, FiberContent 2.2, SugarContent 3.9, ProteinContent 16.2

OPEN-FACED EGG SALAD SANDWICHES RECIPE | MARTHA STEWART



Open-Faced Egg Salad Sandwiches Recipe | Martha Stewart image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 9

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

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