Egg Salad Sandwich On 8 Bread Loaf Recipes

EGG SALAD SANDWICH ON 8" BREAD LOAF

Egg Salad Sandwich on 8

Use good-quality whole-wheat bread. Have tweaked the original recipe a bit. The recipe is from marthastewart.com. We serve something similar to this for the residents and they just love it!

Provided by Manami

Categories Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 hard-boiled eggs, peeled and roughly chopped
8 -10 slices crispy cooked bacon, crumbled
1 -2 scallion, green parts chopped (optional)
pimiento (jarred and chopped)
1/4 cup mayonnaise
mayonnaise, for spreading
1/2 teaspoon mustard powder or 3/4 teaspoon Dijon mustard
3 tablespoons diced celery
salt & freshly ground black pepper
1/4 teaspoon mild Madras curry powder (optional)
1 loaf round bread (8-inch loaf, cut in half crosswise)
Dijon mustard, for spreading (optional)
1 head radicchio
1 bunch arugula

Steps:

In a medium bowl, combine eggs, mayonnaise, chopped scallions, if using, mustard powder or dijon mustard, celery, salt and pepper to taste, crispy bacon, pimentos and curry powder, if using.
Gently mix until combined.
Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using.
Line the bottom half with radicchio and arugula leaves, and top with the egg salad.
Cover with the top half, and cut the sandwich into wedges.
Serve immediately.

Nutrition Facts : Calories 352.5, Fat 15.3, SaturatedFat 4.1, Cholesterol 226.3, Sodium 835, Carbohydrate 37, Fiber 1.7, Sugar 4.2, Protein 15.5

EGG SALAD SANDWICH

Egg Salad Sandwich image

The best Egg Salad Sandwich recipe comes together easily with just a handful of simple ingredients!

Provided by Blair Lonergan

Categories Dinner Lunch

Time 35m

Number Of Ingredients 8

Ingredients

6 large eggs
¼ cup mayonnaise
1 teaspoon yellow mustard
¼ cup finely-diced celery
2 tablespoons sweet pickle relish, drained of juice
¼ teaspoon kosher salt
¼ teaspoon freshly-ground black pepper
For serving: croissants, bread or rolls of choice; lettuce

Steps:

Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
Drain and rinse eggs under cold water for 1 minute.
Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
Roughly chop the eggs.
In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
Store in an airtight container in the refrigerator for 4-5 days.
Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g

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