Easy Chicken Salad Sandwich Recipe With Eggs Recipe For Shrimp

EASY CHICKEN SALAD SANDWICH

Steps:

• Drain chicken very well and empty into mixing bowl.
• Add remaining ingredients and mix well with a fork shredding chicken as you do so.
• Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

SHRIMP SALAD SANDWICH

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

MINI EGG SALAD SANDWICHES

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.

SHRIMP AND DEVILED-EGG SALAD ROLLS

Steps:

• Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.
• Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.
• Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.
• When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.
• Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)
• To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.

CHICKEN AND EGG SALAD

Steps:

• Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

CHEGGY SALAD SANDWICHES

Steps:

• Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
• To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

SHRIMP EGG SALAD

Steps:

• In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

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.

SHRIMP SALAD SANDWICHES

Steps:

• In small bowl, mix mayonnaise, soy sauce, sugar and ginger. Stir in shrimp and onion.
• Spread butter on 1 side of 4 bread slices. Top 2 bread slices with cucumber slices. Spread about 1/3 cup shrimp mixture on cucumber slices; top with remaining bread.

CHICKEN EGG SALAD

Steps:

• Combine all ingredients except the dressing.
• Add dressing until you achieve the ratio of dressing to other ingredients you prefer.
• Chill.

CURRIED SHRIMP SALAD

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.