DILL & CAPER EGG SALAD SANDWICH
See why our Dill & Caper Egg Salad Sandwich is much more than your average egg salad. This delicious sandwich features shallots, fresh dill and capers.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Top bread slices with lettuce and egg salad.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
EGG SALAD SANDWICHES
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Provided by Sara Slade
Categories Salad Egg Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g
PICKLED EGG SALAD SANDWICH
A zippy change from an ordinary egg salad sandwich.
Provided by Phoebe
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 12
Steps:
- Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
- Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.
Nutrition Facts : Calories 468.8 calories, Carbohydrate 36.2 g, Cholesterol 477.3 mg, Fat 26.1 g, Fiber 9.4 g, Protein 25.7 g, SaturatedFat 7.9 g, Sodium 1208.3 mg, Sugar 8.7 g
CREAMY EGG SALAD WITH DILL AND CAPERS
A deliciously simple recipe for perfect egg salad featuring capers and dill.
Provided by Kristi
Categories lunch salads smørrebrød
Time 30m
Number Of Ingredients 8
Steps:
- Place the eggs in a small saucepan and cover with cold water by 1 inch. Set over medium high heat and bring to a boil. As soon as the water is boiling, remove the pan from the heat, cover and let sit for 10 minutes.
- Remove eggs from the water with a slotted spoon and transfer to a bowl filled with cold water and ice. Let the eggs rest in the ice bath while you prepare the remaining ingredients.
- Combine the mayonnaise, sour cream, dijon mustard, shallot, capers and dill in a medium bowl. Peel the eggs and cut in half lengthwise. Transfer the yolks to the bowl. Whisk all ingredients together until smooth. Chop the egg whites into a medium dice. Fold into the mayonnaise mixture. Season to taste with salt and pepper. Be sure to taste first! Capers are quite salty and you may not need any additional salt. Serve immediately or cover tightly and store in the refrigerator for up to three days.
Nutrition Facts : Calories 294 kcal, Carbohydrate 4 g, Protein 12 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 339 mg, Sodium 432 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 18 g, ServingSize 1 serving
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
EGG SALAD WITH SMOKED SALMON, CAPERS & DILL
All my favorites ingredients make a very versatile spread. You can serve this salad on a bed of lettuce, on toasted bread as a sandwich, or spoon it onto toasted pita triangles for an hors d'oeuvre. Like I said - VERY versatile!
Provided by JackieOhNo
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 minutes. Put the eggs in ice water to cool.
- Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, lemon juice, and zest. Season with salt and pepper to taste. Toss gently, but well, and serve.
Nutrition Facts : Calories 168.5, Fat 9.1, SaturatedFat 2.7, Cholesterol 298.6, Sodium 478.5, Carbohydrate 2.3, Fiber 0.6, Sugar 0.8, Protein 18.5
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- Add eggs to mayonnaise mixture and coarsely mash with a potato masher. Season to taste with salt and pepper.
- Spread about half of egg salad on bottom halves of buns. Layer with radishes and lettuce, then add remaining egg salad, dividing equally. Top with remaining bun halves.
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