Bestevereggsaladsandwiches Recipes

BEST-EVER EGG SALAD SANDWICHES

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.

DELICIOUS EGG SALAD FOR SANDWICHES

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.

BEST-EVER EGG SALAD SANDWICHES

Steps:

• Saute 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.

THE VERY BEST EGG SALAD RECIPE

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.