Best 7 Moms Egg Salad Sandwich Recipes
The classic mom's egg salad sandwich is a staple of lunchboxes and picnics everywhere. Made with simple ingredients like hard-boiled eggs, mayonnaise, celery, and onion, it’s quick and easy to prepare. With just a few variations, you can create a sandwich that is uniquely yours. Whether you prefer a creamy or tangy dressing, crunchy or soft vegetables, or a hearty or light sandwich, there is a mom's egg salad sandwich recipe out there for you. So grab a loaf of your favorite bread, a dozen eggs, and let's get started on creating the perfect mom's egg salad sandwich.
Here are our top 7 tried and tested recipes!
MOM'S EGG SALAD SANDWICHES
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
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 :
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
MOM'S EGG SALAD SANDWICH
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
- In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
- Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.
EGG SALAD SANDWICH
Steps:
- Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Roughly chop the eggs.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
- Store in an airtight container in the refrigerator for 4-5 days.
- Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g
MOM'S EGG SALAD SANDWICHES
Steps:
- Chop up eggs and add all ingredients.
- Mix thoroughly and refrigerate overnight for best taste.
- Spread on bread or wrap in tortillas to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MARTHA'S FAVORITE EGG SALAD SANDWICH
Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
- Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
Tips:
- Choosing the Right Eggs: For the best egg salad, use large, fresh eggs. Look for eggs with clean, uncracked shells and a deep, rich yolk color.
- Hard-Boiling the Eggs: To ensure perfectly cooked eggs, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a rapid boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard-boiled you like them.
- Cooling the Eggs: As soon as the eggs are done cooking, transfer them to a bowl of ice water. This will stop the cooking process and make them easier to peel.
- Peeling the Eggs: Once the eggs are cool, peel them under cold running water. This will help to loosen the shells and make them easier to remove.
- Chopping the Eggs: For a classic egg salad, chop the eggs finely. If you prefer a chunkier texture, you can chop them more coarsely.
- Adding Flavor: There are many ways to flavor egg salad. Some popular additions include mayonnaise, mustard, celery, onion, and dill. You can also add other ingredients, such as bacon, avocado, or chopped nuts, to taste.
- Storing Egg Salad: Egg salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Be sure to store it in an airtight container.
Conclusion:
Egg salad is a versatile and delicious dish that can be enjoyed in many different ways. Whether you're looking for a quick and easy lunch option or a hearty snack, egg salad is a great choice. With endless possibilities for flavor combinations, you're sure to find an egg salad recipe that you love. So next time you're looking for a tasty and satisfying meal, give egg salad a try!
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