Best 7 Perfect Egg Salad Finger Sandwiches Recipes

Egg salad finger sandwiches are a classic lunchtime treat that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal taste. Whether you prefer a simple egg salad with just mayonnaise and salt and pepper, or a more elaborate version with chopped celery, onion, and pickles, there is an egg salad finger sandwich recipe out there for everyone. The key to making the perfect egg salad finger sandwich is to use fresh, high-quality ingredients and to not overmix the salad. The result should be a creamy, flavorful spread that is easy to spread on bread.

Check out the recipes below so you can choose the best recipe for yourself!

BEST-EVER EGG SALAD SANDWICHES

Best-Ever Egg Salad Sandwiches image

Categories Sandwich Egg Mustard Olive Sauté Picnic Kid-Friendly Mother's Day Back to School Lunch Mayonnaise Bacon Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Steps:

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

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

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 FINGER SANDWICHES

Egg Salad Finger Sandwiches image

This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 5h

Yield 44 finger sandwiches

Number Of Ingredients 13

Ingredients

5 large hard-boiled eggs, chopped finely
1 small celery, finely chopped
2 tablespoons sweet pickle relish
3 -4 tablespoons mayonnaise
1 -2 tablespoon sour cream
1 large green onion, finely chopped (you can use yellow onion)
1 teaspoon salad seasoning
1 teaspoon Dijon mustard
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 pinch sugar (optional)
fresh ground black pepper (to taste)
22 slices bread (thin slices)
softened butter

Steps:

In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
Lightly butter one side of the 22 slices slice of bread.
Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
Top with 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving right away.

PERFECT EGG SALAD FINGER SANDWICHES

Perfect Egg Salad Finger Sandwiches image

Make and share this Perfect Egg Salad Finger Sandwiches recipe from Food.com.

Provided by True Texas

Categories Lunch/Snacks

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

6 hard-boiled eggs, diced
4 tablespoons sour cream
2 teaspoons fresh dill, chopped
2 teaspoons fresh chives, chopped
1/4 teaspoon fresh ground pepper
6 slices pumpernickel bread, thick

Steps:

Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.

CREAMY EGG SALAD SANDWICHES

Creamy Egg Salad Sandwiches image

My family looks forward to these sandwiches year-round. But I reach for this recipe most often after Easter, when I have lots of leftover hard-cooked eggs.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder
6 hard-boiled large eggs, chopped
8 slices rye bread

Steps:

In a large bowl, combine the first 10 ingredients until smooth. Stir in eggs. Chill for 1 hour. , Spread 1/2 cup onto four slices of bread. Cover with remaining bread.

Nutrition Facts : Calories 437 calories, Fat 26g fat (11g saturated fat), Cholesterol 358mg cholesterol, Sodium 804mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

EGGCELLENT FINGER SANDWICHES

Eggcellent Finger Sandwiches image

Tartar sauce gives these little egg salad sandwiches a slightly sweet flavor. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories Appetizers Lunch

Time 40m

Yield 16 sandwiches.

Number Of Ingredients 6

Ingredients

4 hard-boiled large eggs, chopped
5 bacon strips, cooked and crumbled
1/4 cup tartar sauce
16 slices swirled rye and pumpernickel bread
2 tablespoons butter, softened
16 slices pimiento-stuffed olives, optional

Steps:

In a small bowl, combine the eggs, bacon and tartar sauce. Cover and refrigerate for 30 minutes. , Using a 2-1/2-in. bell-shaped cookie cutter, cut out two bells from each slice of bread. Lightly spread one side of each bell with butter. Spread egg mixture over half of buttered bells; top with remaining bells, buttered side down. , If desired, garnish each sandwich with an olive slice, securing with a small amount of egg mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.

Tips:

Use fresh eggs. Fresh eggs will have a better flavor and texture than older eggs.
Hard-boil the eggs properly. Overcooked eggs will be dry and crumbly, while undercooked eggs may not be safe to eat. To hard-boil an egg, place it in a saucepan and cover it with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the egg stand in the hot water for 10-12 minutes, then transfer it to an ice bath to stop the cooking process.
Use a good mayonnaise. Mayonnaise is the key ingredient in egg salad, so it's important to use a good quality mayonnaise that you enjoy the taste of. Look for a mayonnaise that is made with fresh eggs and oil, and avoid mayonnaise that contains a lot of sugar or preservatives.
Add your favorite mix-ins. Egg salad is a versatile dish that can be customized to your liking. Some popular mix-ins include celery, onion, pickles, and chopped hard-boiled eggs. You can also add herbs, spices, or grated cheese to taste.
Chill the egg salad before serving. Chilling the egg salad will help it to firm up and make it easier to spread. You can chill the egg salad for at least 30 minutes, or up to overnight.
Serve the egg salad on your favorite bread or crackers. Egg salad is a classic sandwich filling, but it can also be served on crackers, toast, or even lettuce wraps.

Conclusion:

Egg salad is a delicious and easy-to-make dish that is perfect for lunch, dinner, or a snack. With a few simple ingredients and a little bit of time, you can create a delicious egg salad that everyone will enjoy. So next time you're looking for a quick and easy meal, give egg salad a try!