TRUFFLED EGG SALAD TEA SANDWICHES
Provided by Food Network
Categories appetizer
Time 40m
Yield 16 tea sandwiches
Number Of Ingredients 16
Steps:
- Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
- Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
- Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
- Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
- Cut the crusts from the bread and set aside for another purpose.
- Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
DELICIOUS EGG SALAD FOR SANDWICHES
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
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
EGG SALAD SANDWICHES
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
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
KNIFE & FORK EGG SALAD SANDWICHES WITH CHIVES
Served on pumpernickel bread. Recipe courtesy Saveur mag. (Note: My photo doesn't reflect the right bread for this initial preparation - toasted pumpernickel - nor did I serve it open-face. I wanted to use my first ever attempt at making bread, Recipe #196201. Sue me!) ;)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange eggs in a single layer in medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8-10 minutes undisturbed.
- Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.
- Combine eggs, half the chives, celery leaves and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar and mustard and fold again, being careful not to mash up the eggs.
- Toast bread lightly, then butter each slice on one side. Arrange a bit of the watercress on top of each piece of toast, buttered side up. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.
Nutrition Facts : Calories 309.3, Fat 19.4, SaturatedFat 6.2, Cholesterol 333.8, Sodium 522.7, Carbohydrate 21.1, Fiber 2.4, Sugar 2.2, Protein 12.9
EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 4 open-faced Sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
- Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.
OPEN-FACED SANDWICH HAM AND BOILED EGG WITH CHIVES
From Skandland.com Posted for ZWT3. Ingredient amounts are approximate for 4 sandwiches. Open-faced sandwiches are traditionally eaten with a knife and fork. I remember eating similar sandwiches for breakfast in Estonia.
Provided by Raspberry Cordial
Categories Lunch/Snacks
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Butter the bread.
- Place a leaf of lettuce on top of the sandwich and a slice of ham on top of the lettuce leaf.
- Put sliced hardboiled eggs on top of the ham and sprinkle chopped chives over the sandwich.
Nutrition Facts : Calories 388.8, Fat 19.9, SaturatedFat 7.3, Cholesterol 251.5, Sodium 1054.8, Carbohydrate 33.1, Fiber 4.8, Sugar 1.3, Protein 19.4
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