Egg Mayo And Salad Layered Sandwiches Recipes

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EGG SALAD SANDWICHES



Egg Salad Sandwiches image

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

8 hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

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

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

MOM'S EGG SALAD SANDWICHES



Mom's Egg Salad Sandwiches image

Green pepper and celery add crunch to this well-flavored and creamy classic sandwich while fresh tomatoes and lettuce lend a splash of color. Tirzah Lujan or Wichita Falls, Texas shares this recipe for her mom's favorite sandwich.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon chili sauce
1/2 teaspoon salt
1/8 teaspoon pepper
8 hard-boiled large eggs, chopped
1/4 cup chopped green pepper
1/4 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons diced pimientos, drained
1 tablespoon minced fresh parsley
12 slices white bread
6 lettuce leaves
6 slices tomato

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise, chili sauce, salt and pepper. Stir in the eggs, green pepper, celery, onion, pimientos and parsley. , On six slices of bread, layer lettuce, tomato and 1/2 cup egg salad. Top with remaining bread.

Nutrition Facts :

EGG SALAD-TOMATO SANDWICHES



Egg Salad-Tomato Sandwiches image

Makeout-of-this-world egg salad sandwiches with our Egg Salad-Tomato Sandwiches recipe. Mayo, sour cream and Dijon pep up Egg Salad-Tomato Sandwiches.

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. GREY POUPON Dijon Mustard
4 hard-cooked eggs, chopped
6 grape tomatoes, quartered
8 slices whole wheat bread, toasted
4 Boston lettuce leaves

Steps:

  • Mix first 3 ingredients in medium bowl.
  • Add eggs and tomatoes; mix until just combined.
  • Fill toast slices with lettuce and egg mixture to make 4 sandwiches.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

BAGEL EGG BOATS



Bagel Egg Boats image

These bagel egg boats can be topped with anything you like, and make an easy, on-the-go breakfast.

Provided by dinehaus

Categories     Breakfast Sandwiches

Time 20m

Yield 2

Number Of Ingredients 8

1 bagel
2 large eggs
1 tablespoon milk
⅛ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons crumbled cooked bacon
2 tablespoons shredded Cheddar cheese
2 teaspoons chopped fresh chives

Steps:

  • Preheat a toaster oven to the bagel setting or an oven to 350 degrees F (175 degrees C). Line a small pan with foil.
  • Split bagel and scoop out the soft interior of each half with a spoon. (Discard excess or reserve for another use.) Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in bacon. Add cheese, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to the prepared pan.
  • Toast bagel until eggs are set, about 10 minutes. Sprinkle with chives and serve.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.9 g, Cholesterol 208 mg, Fat 13.4 g, Fiber 1.1 g, Protein 17.6 g, SaturatedFat 5.1 g, Sodium 745.9 mg

EGG, MAYO, AND SALAD LAYERED SANDWICHES



Egg, Mayo, and Salad Layered Sandwiches image

Provided by Susie Theodorou

Yield Makes 8 rectangle sandwiches

Number Of Ingredients 11

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
6 roughly chopped hard-boiled eggs
12 chopped cherry tomatoes
3 tablespoons finely chopped fresh chives
1 bunch of watercress
Olive oil
Lemon juice
Kosher salt
12 slices brioche bread

Steps:

  • In a small bowl, mix 2 tablespoons mayonnaise with 2 tablespoons mayonnaise and 1 tablespoon Dijon mustard. Mix the dressing with 6 roughly chopped hard-boiled eggs, 12 chopped cherry tomatoes, and 3 tablespoons finely chopped fresh chives. Taste and adjust seasoning if necessary.
  • Wash a bunch of watercress, removing the thick stems. Dry the leaves and put them in a bowl. Add a drop or two of olive oil and a squeeze of lemon juice. Season to taste with kosher salt.
  • Take 1 slice of brioche bread and layer it with some of the watercress. Top with another slice of brioche. Add some of the egg-mayonnaise mixture on top, then sandwich with a third slice of brioche. Using a serrated knife, cut off the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.

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