French Style Egg Salad Sandwich Recipes

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FRENCH-INSPIRED EGG SALAD SANDWICHES



French-Inspired Egg Salad Sandwiches image

Fresh tarragon, cornichons and dijon enhance the flavor of this totally mayo-free take on egg salad.

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli

Categories     Main Dish

Time 10m

Number Of Ingredients 12

6 large hard boiled eggs
1/4 cup plain Greek yogurt (I used Stonyfield 0% Fat)
2 teaspoons white wine vinegar
1 1/2 teaspoons ground flaxseed (I used Barlean's Forti-Flax)
1 teaspoon dijon mustard
1 teaspoon finely chopped tarragon
1/4 teaspoon kosher salt
Pinch of ground white pepper
1 tablespoon chopped cornichons
Toasted bread
Thinly sliced radishes
Pea shoots

Steps:

  • Peel hard boiled eggs. In a large bowl, whisk together yogurt, vinegar, flax, dijon, tarragon, salt and pepper. Add cornichons and stir to combine. Place hard boiled eggs on top and mash with a potato masher or fork until well combined.
  • Serve egg salad on top of your favorite toasted bread with thinly sliced radishes and pea shoots on top.

Nutrition Facts : Calories 200 calories, Sugar 2.6 g, Sodium 330.8 mg, Fat 9.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 1.2 g, Protein 13.1 g, Cholesterol 280.3 mg

FRENCH-STYLE EGG SALAD



French-Style Egg Salad image

I do love a good egg salad, but this time, I wanted to put a little twist on it. That's right: This egg salad has been French-ified. Frenchied? Frenched? Anyway, I thought the results were pretty darn good. Slather it on a baguette (obviously), top it with some arugula and chopped olives and a drizzle of extra-virgin olive oil, and you'll be in egg salad heaven.

Provided by Will Budiaman

Yield 3

Number Of Ingredients 12

2 large eggs
generous pinch of saffron
2 cloves garlic
2/3 extra-virgin olive oil
2/3 cup canola oil
salt, to taste
3 large eggs, hard-boiled, peeled, and chopped finely
1/2 cup saffron aïoli
1 tablespoon minced shallot
1 teaspoon herbes de provence
10 cornichons, minced
2 tablespoon horseradish mustard

Steps:

  • Place the eggs, saffron, and garlic in the bowl of a food processor and pulse until well combined. With the machine running, stream in the oil slowly until an emulsion forms and the mixture thickens. Season with salt, to taste, and pulse once more.
  • In a bowl, mix together all of the ingredients until well combined. Serve.

Nutrition Facts : ServingSize 1 serving, Calories 832 calories, Sugar 1 g, Fat 87 g, Carbohydrate 4 g, Cholesterol 325 mg, Fiber 1 g, Protein 11 g, SaturatedFat 11 g, Sodium 550 mg, TransFat 0.2 g

FRENCH STYLE EGG SALAD SANDWICH



French Style Egg Salad Sandwich image

French Style Egg Salad Sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge (like around Easter).

Provided by RecipesnFood

Categories     Quick and Easy

Time 15m

Number Of Ingredients 8

1 hard-boiled egg (large), peeled and chopped
1-2 Tbsp mayonnaise (to taste)
2 Tbsp chopped celery
1 Tbsp chopped green onion
Curry powder (to taste)
Salt and pepper (to taste)
1 leaf of lettuce
2 slices dark rye bread, toasted

Steps:

  • To make hard bubbled eggs, put a couple eggs in a pan, spread with no less than an inch of water, ideal 2 inches. Include a half teaspoon of vinegar and some salt to the water (if the shells split while heating up, the vinegar will help keep the egg in the shell). Spread the container and heat the water to the point of boiling. When the water starts to bubble, expel the container from warmth and let it sit, secured, for 12 minutes. Channel the water from the container, add icy water to cool the eggs, let sit two or three minutes longer. Concoction the cleaved egg a bit with a fork. Combine the cleaved hard-bubbled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Blend with a spoon. Toast your bread cuts. Put a layer of lettuce on one cut of toasted bread, spread the egg blend on top of the lettuce, put another cut of toasted bread on top.

Nutrition Facts : ServingSize 151 g, Calories 387, Fat 24.03 g, TransFat 0.0 g, SaturatedFat 4.2 g, Cholesterol 186 g, Sodium 605 g, Carbohydrate 32.18 g, Fiber 4.1 g, Sugar 3.26 g, Protein 11.2 g

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

SIMPLE HOMEMADE EGG SALAD SANDWICH



Simple Homemade Egg Salad Sandwich image

Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.

Provided by Miss Tinkerbell

Categories     Spreads

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)

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!

Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1

WORLD'S BEST EGG SALAD SANDWICH



World's Best Egg Salad Sandwich image

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

Steps:

  • In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
  • Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g

MOM'S EGG SALAD SANDWICHES



Mom's Egg Salad Sandwiches image

Green pepper and celery add crunch to this well-flavored and creamy classic sandwich while fresh tomatoes and lettuce lend a splash of color. Tirzah Lujan or Wichita Falls, Texas shares this recipe for her mom's favorite sandwich.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14

3 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon chili sauce
1/2 teaspoon salt
1/8 teaspoon pepper
8 hard-boiled large eggs, chopped
1/4 cup chopped green pepper
1/4 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons diced pimientos, drained
1 tablespoon minced fresh parsley
12 slices white bread
6 lettuce leaves
6 slices tomato

Steps:

  • In a small bowl, beat the cream cheese, mayonnaise, chili sauce, salt and pepper. Stir in the eggs, green pepper, celery, onion, pimientos and parsley. , On six slices of bread, layer lettuce, tomato and 1/2 cup egg salad. Top with remaining bread.

Nutrition Facts :

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