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
MINI EGG SALAD SANDWICHES
Provided by Trisha Yearwood
Categories appetizer
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
- Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.
ASPARAGUS EGG SALAD TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
COBB SALAD WRAPS
Enjoy all the great flavors of a traditional Cobb salad, wrapped up in a tortilla. It's a tasty lunch or supper in 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- In medium bowl, toss chicken, lettuce and dressing to coat. Stir in tomato, bacon and egg.
- Place tortillas on large microwavable plate; cover with microwavable plastic wrap. Microwave on High 15 to 30 seconds to soften.
- Spoon chicken mixture down center of each tortilla to within 1 inch of edges. Top with avocado slices. Fold opposite sides of tortilla up toward center about 1 inch over filling (sides will not meet in center); roll up tortilla, beginning at 1 open end. Cut diagonally in half. Secure with toothpick, if necessary. Serve immediately.
Nutrition Facts : Calories 590, Carbohydrate 38 g, Cholesterol 185 mg, Fat 5, Fiber 5 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 930 mg, Sugar 4 g, TransFat 1 g
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