Mediterranean Egg Salad Sandwich Recipes

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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

MEDITERRANEAN SALAD SANDWICHES



Mediterranean Salad Sandwiches image

These hearty, fresh-flavored sandwiches taste like a summer salad on a bun. Add iced tea, a side of sorbet and call it an easy supper! -Candice Garcia, Winter Haven, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 garlic clove, minced
1/4 teaspoon salt
4 large portobello mushrooms, stems removed
2 cups spring mix salad greens
1 medium tomato, chopped
1/2 cup chopped roasted sweet red peppers
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Greek olives
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
4 slices sourdough bread, toasted and halved

Steps:

  • In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mushrooms, covered, over medium heat for 6-8 minutes on each side or until tender., In a large bowl, combine the salad greens, tomato, peppers, cheese and olives. In a small bowl, whisk the vinegar, oregano and remaining oil. Pour over salad mixture; toss to coat. , Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast.

Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 495mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

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

MEDITERRANEAN EGG SALAD SANDWICH



Mediterranean Egg Salad Sandwich image

Provided by Chuck Williams

Categories     Sandwich     Bread Machine     Egg     Lunch

Yield Makes 6 servings

Number Of Ingredients 7

12 eggs
1/4 cup (1 1/4 oz/40 g) chopped, drained oil-packed sun-dried tomatoes
1/4 cup (11/4 oz/40 g) chopped, pitted Kalamata olives
3/4-1 cup (6-8 fl oz/180-250 ml) mayonnaise
Salt and ground pepper
12 slices white, whole-wheat (wholemeal), or coarse country bread, toasted
6 large leaves butter or romaine (cos) lettuce

Steps:

  • Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
  • Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
  • Sun-dried vs. fresh tomatoes
  • In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.

MEDITERRANEAN CHICKEN SALAD SANDWICHES



Mediterranean Chicken Salad Sandwiches image

Make and share this Mediterranean Chicken Salad Sandwiches recipe from Food.com.

Provided by Shirl J 831

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

4 boneless chicken breast halves
1/2 cup water
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cucumber, chopped
1/2 cup mayonnaise
1/4 cup chopped roasted red pepper
1/4 cup sliced pitted black olives
1/4 cup yogurt
1/4 teaspoon garlic powder
6 kaiser rolls, split
additional mayonnaise
lettuce leaf

Steps:

  • Place chicken, water, basil, salt and pepper in medium pan, bring to boil.
  • Reduce heat; simmer covered 10-12 minutes till chicken is no longer pink in center.
  • remove chicken from pan; cool.
  • Cut into 1/2 " pieces.
  • Combine chicken, cucumber, mayonnaise, red pepper, olives,yogurt and garlic powder in medium bowl and toss to coat well.
  • Spread rolls with additional mayonnaise.
  • Top with lettuce and chicken salad mixture.
  • Garnish as desired.

Nutrition Facts : Calories 389.4, Fat 15.1, SaturatedFat 3, Cholesterol 61.3, Sodium 719.4, Carbohydrate 36.6, Fiber 1.7, Sugar 3, Protein 25.9

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Top Asked Questions

How do you make egg salad for sandwiches?
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. See how to make a classic egg salad for sandwiches and crackers.
How to make French salad with eggs?
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. Classic French salad made for summer eating!
What do you put on a sandwich with egg and mustard?
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.
How do you make egg salad with Aleppo peppers?
Peel hard boiled eggs and slice them into quarters. Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 ½ teaspoon of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil.

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