Egg Sandwiches Recipes

JUST-EGG SANDWICHES

Steps:

• Peel and finely chop the eggs. Mix with the mayonnaise and some seasoning. Spread the bread with butter and make the sandwiches. Cut into neat fingers and stack on a plate. Scatter with cress so that those who like it can add it.

QUICK AND EASY EGG SALAD SANDWICH

Steps:

• Make the egg salad: Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and green onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
• Assemble the sandwich: Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.

FREEZER FRIENDLY BREAKFAST EGG SANDWICHES

Steps:

• Heat the oven to 375F.
• In a large bowl, beat together your eggs before adding in milk, salt, and pepper.
• Once mixed, pour into a 10.5" x 7.5" baking dish (sprayed with non-stick). Set aside.
• On a large sheet pan, place your bacon strips on evenly.
• Set an alarm for the oven for 35 minutes. At the 20 minute mark, pull out your bacon and let cool. Let the eggs cook until the 35 minutes are up.
• Cut your eggs into 6 equal pieces and your bacon strips in half.
• Finally, assemble your breakfast sandwich in the order you wish it to be.

EGG SANDWICHES FOR A CROWD

Steps:

• Preheat oven to 400 degrees with rack in center.
• In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
• Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
• Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.

OPEN-FACED EGG SANDWICHES

Steps:

• Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

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.

EGG SALAD SANDWICHES

Steps:

• Mix together the eggs, butter, miracle whip and seasonings.
• Refrigerate until your ready to make your sandwiches.
• Spread on one bread slice then top with another piece of bread.
• If you'd like here are a few other ingredients you could add.
• Mrs. Peterson could have added the onions and celery, I don't remember.
• I know she did not use the relish or olives.
• But I thought they may offer a different taste, as I saw them in another recipe.

EGG SANDWICH RECIPE

Steps:

• Boil the eggs, remove the shells and slice each egg to 3 to 4 slices.
• Trim the edges of the bread. smear butter or oil on one side of the slices.
• heat a pan with oil, add cumin and garlic, when the garlic is fried lightly, add onions and sprinkle salt. fry till the onions turn lightly golden.
• Add red chili powder, kasuri methi, turmeric and the spice powders.
• Fry everything well till you smell good for about a minute.
• Move the onions to one side of the pan or transfer to a plate.
• Toast 2 slices of bread to lightly golden or crusty. set them aside and add 2 other slices.
• Spread a thin layer of fried onions, place the sliced eggs and spread another layer of onions.
• Spread a layer of veggies and then the coriander leaves. off the stove.
• Place the other slice of bread on top and press it lightly with the wooden spoon. Boiled egg sandwich is ready.

EGG SANDWICH RECIPE: HOW TO MAKE EGG SANDWICH RECIPE AT HOME | HOMEMADE CHICKEN 65 RECIPE - TIMES FOOD

Steps:

• To prepare this easy recipe, take a deep-bottomed pan and add enough water to it along with eggs. Let the eggs boil for 10 minutes. After the eggs boil, drain the water and let the eggs cool down a little. Now peel the eggs and chop them roughly.
• Take a bowl and add the chopped eggs, mayonnaise, salt, mustard paste to the bowl and mix thoroughly. Add pepper powder to the mixture and mix again to form the filling.
• Toast the bread slices firstly, then, take a bread slice, spread butter on it and add the egg mixture to the bread. Cover it up with the other bread slice to prepare a sandwich. Make more such sandwiches with the leftover mixture and bread slices and serve.

SIMPLE HOMEMADE EGG SALAD SANDWICH

Steps:

• Finely chop boiled eggs.
• Mix in mayo 1 tablespoon at a time, so not to add too much.
• Mix in mustard, relish and pepper.
• Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
• Top sandwich with lettuce.
• Enjoy!

KONBI'S EGG SALAD SANDWICH

Steps:

• Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare 2 ice baths in 2 medium bowls.
• Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, crème fraîche, vinegar and mustard. Season to taste with kosher salt.
• Once the water reaches a boil, gently drop in all 12 eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. Transfer 6 soft-boiled eggs to one ice bath. Continue to cook the remaining 6 eggs until hard-boiled, another 6 minutes, then transfer them to the second ice bath. Let sit, 5 minutes. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.
• Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with kosher salt.
• Working directly in the second bowl, carefully peel the soft-boiled eggs. Transfer the peeled eggs to the cutting board and slice them in half lengthwise. The yolks should be creamy but not runny. If the yolks are runny, make another batch of soft-boiled eggs. (You'll only need 1 soft-boiled egg per sandwich, so snack on any extra or imperfectly peeled pieces with some flaky sea salt, if desired.)
• Slather mustard on 1 side of 4 bread slices and mayonnaise on 1 side of the remaining 4 bread slices. Sprinkle flaky sea salt on the halved soft-boiled eggs. Arrange 2 halves down the center of each slice of mustard-slathered bread, laying them yolk side down, and positioning them so the narrower tips point outward toward the crust of the bread and the wider, rounder portions (with the yolks) are in the middle of the bread. Place both halves close enough so that they touch in the center of the bread.
• Divide the egg salad among the sandwiches, gently plopping 1/2-cup scoops of egg salad on top of each pair of soft-boiled eggs on each of the 4 bread slices. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.
• Top with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the soft-boiled eggs.)
• Rotate each sandwich 90 degrees and cut each sandwich into thirds, cutting parallel to the crust sides of the sandwiches, creating a beautiful exposed cross section. Serve immediately or refrigerate up to 24 hours.

EGG MAYONNAISE SANDWICH

Steps:

• Bring 400ml of water to the boil in a small deep pan. Carefully lower the eggs into the boiling warer and hard boil the eggs for 8-10 minutes.
• Lift the eggs out of the hot water and rinse under cold water for 2 minutes to prevent them from cooking further.
• Peal the shells of the eggs and roughly chop. Mix the chopped eggs with the mayonnaise until a chunky mixture is formed. Lightly season with black pepper.
• Scoop the egg mayonnaise mixture onto the buttered bread and the cut the sandwich diagonally into two triangles. Enjoy!

FRIED EGG SANDWICH

Steps:

• Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
• Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.

EGG SANDWICH

Steps:

• Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
• While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.