Egg Salad Sandwich Spread Food

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS

Steps:

• Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

DEVILED EGG SALAD SPREAD

Steps:

• Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
• Spread on toasts, then garnish with chives and a sprinkle of paprika.
• Do Ahead
• Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

EGG SALAD SANDWICHES

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.

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.

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.

EGG SALAD/CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the eggs, green pepper, mayonnaise, onion, lemon juice, salt and pepper. Spread on four slices of bread. Top with cucumber and lettuce. Top with remaining bread.

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.

EGG SALAD SANDWICH SPREAD

Steps:

• Mix all ingredients together and spread on lightly toasted bread (I use rye).
• Enjoy!
• Mixture can be kept in the fridge for up to two days.

EGG SALAD SPREAD

Steps:

• Mix mayo, mustard, onion powder, olives, salt and pepper together.
• Mix in eggs.
• Chill.

EGG SALAD SANDWICH SPREAD

Steps:

• 1. With a fork, mash up the boiled eggs in a bowl.
• 2. Crumble bacon over eggs and add the miracle whip. Stir until well blended.
• 3. Add the cheese and seasonings, stir well.
• 4. Spread on bread, toast, or buns.

ONE PAN EGG SALAD SANDWICH

Steps:

• Place a big lettuce leaf on half the bread slices.
• Spoon some egg salad on top of the lettuce.
• Sprinkle some salt and pepper, if you like.
• Place the remaining bread slices on top of the egg mixture and press gently.
• Serve immediately and enjoy.