Eggsaladfingersandwiches Recipes

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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

MINI EGG SALAD SANDWICHES



Mini Egg Salad Sandwiches image

Provided by Trisha Yearwood

Categories     appetizer

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 7

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 slices white country bread

Steps:

  • In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
  • Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

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

FINGER SANDWICHES RECIPE BY TASTY



Finger Sandwiches Recipe by Tasty image

Here's what you need: brown bread, chutney, cheddar cheese, white bread, wholegrain mustard, ham, white bread, cream cheese, smoked salmon, fresh dill, granary bread, butter, cucumber, salt, pepper

Provided by Ellie Holland

Categories     Snacks

Yield 12 finger sandwiches

Number Of Ingredients 15

2 slices brown bread
1 tablespoon chutney
2 slices cheddar cheese
2 slices white bread
1 tablespoon wholegrain mustard
2 slices ham
2 slices white bread
1 tablespoon cream cheese
2 slices smoked salmon
fresh dill
2 slices granary bread
1 tablespoon butter
¼ cucumber, peeled, cut into slices
salt
pepper

Steps:

  • While the tortes are chilling, get started on the sandwiches.
  • Assemble each sandwich and cut off the crusts.
  • Lay out on a plate and leave to chill in the fridge.
  • Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

BEST-EVER EGG SALAD SANDWICHES



Best-Ever Egg Salad Sandwiches image

Categories     Sandwich     Egg     Mustard     Olive     Sauté     Picnic     Kid-Friendly     Mother's Day     Back to School     Lunch     Mayonnaise     Bacon     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
  • Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
  • Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS



Linda's Egg Salad Sandwich (Sandwiches) or Finger Rolls image

Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286

Provided by Lindas Busy Kitchen

Categories     Lunch/Snacks

Time 45m

Yield 2-3 doz. rolls

Number Of Ingredients 8

12 hard-boiled eggs, finely mashed
1/2 small onion, finely diced
15 green olives, finely diced
1 cup mayonnaise
2 tablespoons mustard
salt and pepper, to taste
1 (6 ounce) can shrimp, drained, and shredded between your fingers (optional)
2 -3 dozen finger rolls

Steps:

  • Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
  • When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
  • Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
  • Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
  • Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
  • Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
  • To Make Sandwiches:.
  • Stuff with as much filling as you like, and top with a lettuce leaf.
  • Cut sandwich, and serve.
  • To Make Finger Rolls:.
  • Stuff with as much filling as you like.
  • Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

EGG SALAD FINGER SANDWICHES



Egg Salad Finger Sandwiches image

This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 5h

Yield 44 finger sandwiches

Number Of Ingredients 13

5 large hard-boiled eggs, chopped finely
1 small celery, finely chopped
2 tablespoons sweet pickle relish
3 -4 tablespoons mayonnaise
1 -2 tablespoon sour cream
1 large green onion, finely chopped (you can use yellow onion)
1 teaspoon salad seasoning
1 teaspoon Dijon mustard
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 pinch sugar (optional)
fresh ground black pepper (to taste)
22 slices bread (thin slices)
softened butter

Steps:

  • In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
  • Lightly butter one side of the 22 slices slice of bread.
  • Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
  • Top with 11 slices of bread.
  • Cut each sandwich into 4 finger sandwiches.
  • Cover and chill if not serving right away.

CREAMY EGG SALAD SANDWICHES



Creamy Egg Salad Sandwiches image

My family looks forward to these sandwiches year-round. But I reach for this recipe most often after Easter, when I have lots of leftover hard-cooked eggs.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-boiled large eggs, chopped
8 slices rye bread

Steps:

  • In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. , Spread 1/2 cup onto four slices of bread. Cover with remaining bread.

Nutrition Facts : Calories 437 calories, Fat 26g fat (11g saturated fat), Cholesterol 358mg cholesterol, Sodium 804mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

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