Best 3 Mini Egg Salad Sandwiches Recipes

If you're looking for a quick and easy lunch or snack that's both delicious and satisfying, look no further than mini egg salad sandwiches. These bite-sized treats are perfect for parties, potlucks, or just a casual meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love. Whether you prefer a classic egg salad recipe or something with a little more flair, there's a mini egg salad sandwich recipe out there to suit your taste. So gather your ingredients, grab some bread, and let's get started on creating the perfect mini egg salad sandwiches.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

Tips:

For a creamier egg salad, use mayonnaise instead of Greek yogurt.
Add a pinch of cayenne pepper or paprika for a little bit of spice.
If you don't have mini croissants, you can use regular croissants and cut them into small pieces.
To make the sandwiches ahead of time, assemble them and then wrap them tightly in plastic wrap. Refrigerate for up to 24 hours.
Garnish the sandwiches with fresh herbs, such as chives, dill, or parsley.

Conclusion:

These mini egg salad sandwiches are the perfect party food or lunch. They are easy to make, delicious, and can be customized to your liking. So next time you are looking for a quick and easy appetizer or lunch, give these mini egg salad sandwiches a try.