Best Egg Salad Sandwiches With Green Olive Celery And Parsley Recipes

EGG SALAD SANDWICH WITH OLIVES

Steps:

• Boil eggs and plunge into an ice bath. Peel the eggs and roughly chop them. Add to a medium bowl.
• Add chopped green olives, mayonnaise, mustard, salt and pepper and mix until well combined.
• Taste and adjust seasonings to your liking.
• Spread egg salad on bread and top with lettuce and tomato if you prefer. Serve immediately.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Steps:

• Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
• Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
• Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

EGG SALAD WITH CELERY

Steps:

• Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
• Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

EGG OLIVE SALAD SANDWICHES

Steps:

• Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
• Mix all ingredients gently by hand.
• Tightly cover and cool the mixture for a few hours, maybe even overnight.
• Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
• **start with a 1/2 cup of mayonnaise and add as needed **.

POETICAL EGG SALAD SANDWICHES

Steps:

• In small saucepan cover the eggs with cold water - at least 1 inch above the eggs. Place the saucepan over high heat and bring to a boil.
• Remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 25 minutes. Uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
• Meanwhile wash the celery stalk under cold running water. Chop it into tiny pieces on the cutting board.
• Peel the eggs. Add them with the chopped celery to the small mixing bowl and mash them together with the fork.
• Stir the mayonnaise, salt, and pepper into the egg mixture. Set the egg salad in the refridgerator.
• Mix the softened butter with the dried mint or parsley in the small bowl. Set aside.
• Cut each slice of bread with a large cookie cutter. Save the bread scraps in a little plastic bag for bread crumbs.
• Butter one side of each bread shape with the minted butter. On half of the bread shapes spread the egg salad. Place the other half of the bread shapes on top. Makes 4 poetical sandwiches.

DELICIOUS EGG SALAD FOR SANDWICHES

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.

CELERY AND PARSLEY SALAD

Steps:

• In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

MOM'S EGG SALAD SANDWICHES

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.