Best Poetical Egg Salad Sandwiches Recipes

Poetical Egg Salad Sandwiches image

Provided by Psalm AKA Typo Qween

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

4 eggs
1 stalk celery
3 tablespoons mayonnaise
1/2 teaspoon salt
ground pepper, pinch
1/4 cup butter, softened
2 tablespoons dried mint or 2 tablespoons parsley
8 slices bread, fresh

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.

Nutrition Facts : Calories 353.1, Fat 21.7, SaturatedFat 9.8, Cholesterol 219.4, Sodium 807.6, Carbohydrate 29, Fiber 1.6, Sugar 3.2, Protein 10.6

Martha's Favorite Egg Salad Sandwich image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 9

10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted

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.