Egg Salad Sandwiches With Fresh Dill Food
EGG SALAD SANDWICHES
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
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
EGG SALAD SANDWICHES WITH FRESH DILL
This egg salad uses twice the amount of yellow yolk as you would normally make. This is how it is done at E.A.T. (Restaurant), Manhattan. The surplus egg whites and be chopped, or pressed through a sieve for a garnish for soup, salad, rice, or whatever.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the eggs in a saucepan and cover with cold water; bring to a boil, reduce heat to medium low, and simmer 10 minutes.
- Place pan under cold running water until the eggs are cooled.
- Peel eggs and remove the yolks from 4 eggs (reserve the whites for another use); chop yolks and remaining 4 whole eggs.
- In a medium bowl, mix chopped eggs with mayonnaise and season with salt and pepper; mix in the dill.
- Make into sandwiches.
ELI ZABAR'S EGG SALAD SANDWICH
In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.
Provided by Elaine Louie
Categories easy, lunch, quick, weekday, main course
Time 30m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
- Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
- In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams
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
DILL & CAPER EGG SALAD SANDWICH
See why our Dill & Caper Egg Salad Sandwich is much more than your average egg salad. This delicious sandwich features shallots, fresh dill and capers.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Top bread slices with lettuce and egg salad.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
EGG SALAD SANDWICHES
Mrs. Peterson, a lady from church, made the best egg salad sandwiches and she'd never really tell you what she put in them. This was my first attempt to duplicate her recipe. Her family thought she added butter when mixing.
Provided by Charlotte J
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the eggs, butter, miracle whip and seasonings.
- Refrigerate until your ready to make your sandwiches.
- Spread on one bread slice then top with another piece of bread.
- If you'd like here are a few other ingredients you could add.
- Mrs. Peterson could have added the onions and celery, I don't remember.
- I know she did not use the relish or olives.
- But I thought they may offer a different taste, as I saw them in another recipe.
Nutrition Facts : Calories 298.7, Fat 15.3, SaturatedFat 5.8, Cholesterol 158.9, Sodium 761.4, Carbohydrate 31.3, Fiber 1.7, Sugar 6.4, Protein 8.9
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