Egg Salad Tramezzini Recipes
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD TRAMEZZINI
Tramezzini translates roughly into "little something in the middle". A delicate Italian crustless sandwich.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 31m
Yield 4 Tramezzini
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
- Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
- While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
- Transfer to a cutting board and slice on the bias, about ¼ inch thick.
- Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
- Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
- Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
- Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
- Place half of the white bread slices on a clean work surface; spread about ¼ cup egg salad over each and top with remaining bread slices.
- Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.
Nutrition Facts : Calories 227.7, Fat 7.9, SaturatedFat 2.3, Cholesterol 264.4, Sodium 720.3, Carbohydrate 26.3, Fiber 1.5, Sugar 2.8, Protein 12
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