OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL
Provided by Bobby Flay
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
- Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
OPEN-FACED EGG SALAD SANDWICHES
These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
OPEN-FACE EGG SALAD SANDWICHES
Check out these tasty open faced egg salad sandwiches made using Bisquick® mix - a scrumptious breakfast or lunch.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In large bowl, stir all bread ingredients. Spread in pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean (top will not brown). Cool.
- Meanwhile, in medium bowl, stir all egg salad ingredients except lettuce.
- Cut bread into 4 squares; top each with 1/2 cup egg salad and 1/4 cup lettuce. Season with additional salt and pepper, if desired.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 485 mg, Fat 3, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
OPEN-FACED EGG SALAD SANDWICHES
Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except butter and muffins.
- Spread butter on each muffin half; toast.
- Spread about 2 T.
- egg mixture on each muffin half; broil 3 minutes or until cheese melts.
OPEN-FACE EGG SALAD SANDWICHES
Categories Sandwich Egg Onion Quick & Easy Lunch Summer Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.
OPEN FACED CHEESY EGG SALAD SANDWICHES
Found in the 1986 Sothern Living cookbook and modified a bit. We were very happily suprised with how a few little changes to egg salad can make such a difference. This is now one of my favorite dinners! Ofcoarse you could also make this for breakfast or lunch as well. Make the egg salad ahead of time and the meal is a snap. I usually just serve this with fruit or cucumber slices on the side.
Provided by Nikoma
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel and chop your eggs into a bowl, and add cheese through celery.
- Mix well. Refrigerate until dinner or go right along.
- Heat skillet to med/low heat.
- Spread sourdough slices with butter and toast on both sides.
- Remove to a baking sheet.
- Raise oven rack to top and set oven to broil.
- Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
- You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!
Nutrition Facts : Calories 443.3, Fat 24.1, SaturatedFat 11.3, Cholesterol 254.2, Sodium 789.7, Carbohydrate 39.4, Fiber 2.2, Sugar 2.7, Protein 17
OPEN "FACE" EGG SALAD SANDWICHES
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
- Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
- Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.
OPEN FACE LOBSTER SALAD SANDWICHES
Categories Sandwich Quick & Easy Lobster Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.
- Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.
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