Eggsaladclubsandwichesorshrimpsaladclub Recipes

CREAMY DEVILED EGGS

Creamy Deviled Eggs image

Provided by Alex Guarnaschelli

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.

HAM AND EGG SALAD CLUB SANDWICH

Ham and Egg Salad Club Sandwich image

Perfect to make for the weekend lunch bunch, or even as part of a quick dinner, these ham and egg salad sandwiches are as versatile as they are delicious!

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

1 cup chopped ham
4 hard-cooked eggs, chopped
1/4 cup finely diced celery
2 Tbsp. diced roasted red pepper
2 Tbsp. chopped green onion
1 Tbsp. CLAUSSEN Sweet Pickle Relish
1 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. black pepper
1/4 tsp. dill weed
1/4 tsp. paprika
3 Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Real Mayo Mayonnaise
12 slices OSCAR MAYER Bacon, cooked
2 tomatoes, sliced
1 head green leaf lettuce
12 slices white bread, toasted

Steps:

In a large bowl, mix together first 11 ingredients. Add mayonnaise.
For each sandwich, arrange 3 bread slices in a row. Spread remaining mayonnaise over one side of each bread slice. Place lettuce, tomato slices and bacon strips over the first bread slice. On second bread slice, spoon a layer of ham and egg salad. Top with lettuce and tomato slices. Cover with the third bread slice, mayonnaise side down. Repeat with remaining three sandwiches.
Secure the layers with four sandwich picks in a diamond-shaped pattern, and gently cut each sandwich into fourths with a serrated knife.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)

Egg Salad Club Sandwiches (Or Shrimp Salad Club) image

Make and share this Egg Salad Club Sandwiches (Or Shrimp Salad Club) recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup mayonnaise, divided
4 large hard-cooked eggs, chopped
1 celery rib, diced (can sub 1/8 teaspoon celery seed)
4 bacon, slices cooked and crumbled
1/4 cup fresh green onion, sliced thin
1 tablespoon sweet onion, minced
1/4 teaspoon seasoning salt
1/2 teaspoon fresh ground pepper
12 slices sandwich bread, lightly toasted (white or wheat thin-type preferred)
1 cup firmly packed fresh spinach or 1 cup lettuce

Steps:

Stir together 1/3 cup mayonnaise and next 7 ingredients.
Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
Alternative Shrimp Salad:.
Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

SHRIMP AND EGG SANDWICHES

Shrimp and Egg Sandwiches image

Adapted from The Magazine of La Cucina Italiana. Times do not include time to boil shrimp and boil eggs. You can always used cooked, peeled shrimp to save time.

Provided by TXOLDHAM

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 French baguettes
32 shrimp, boiled and peeled, tails removed
4 eggs, hardboiled, peeled and sliced
boston lettuce, washed and dried
8 tablespoons mayonnaise
salt & freshly ground black pepper

Steps:

Cut baguettes in half and then slice lengthwise to make opening for salad.
Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs.
Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves.
These can be served open-face or topped with other half of the baguette.
Serve with your favorite summer salad.

Nutrition Facts : Calories 1605.3, Fat 30.3, SaturatedFat 6.4, Cholesterol 562.3, Sodium 3435.7, Carbohydrate 242.8, Fiber 13.6, Sugar 3.4, Protein 83.3

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