Egg Salad Sliders Food

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THE BEST EGG SALAD



The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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.

MINI EGG SALAD SANDWICHES



Mini Egg Salad Sandwiches image

Provided by Trisha Yearwood

Categories     appetizer

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 7

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 slices white country bread

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.

EGG SALAD SLIDERS



Egg Salad Sliders image

This is a delicious sandwich to have for your kids lunches or to just have for a treat when they home home -

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

5 hard-cooked eggs, chopped fine
1 stalk celery, finely diced
2 tablespoons mayonnaise, naise
salt and pepper
4 carrots, peeled
2 curly lettuce leaves
8 mini hamburger buns or 1 small dinner roll, split
4 slices cheddar cheese, 1 1/2 inches square
2 small roma tomatoes, sliced
1 dill pickle, sliced into coins
2 tablespoons ketchup (optional)
2 tablespoons pickle relish (otional)

Steps:

  • Combine eggs, celery, mayonnaise, salt and pepper, to taste and mix well. Using a crinkle cutter (if you have one) or a knife, cut carrots into 2 x 1/4-inch "fries" , set aside. Place a small piece of lettuce on each bun bottom and then top with egg salad, dividing it equally between the 8 buns. Top egg salad with a slice of cheddar cheese, tomato and pickle. Top with remaining bun half to form a burger. Serve with carrot "fries" and small bowls of ketchup and relish, if desired.

Nutrition Facts : Calories 524.2, Fat 22.4, SaturatedFat 9.3, Cholesterol 296.3, Sodium 1039.6, Carbohydrate 56.2, Fiber 4.4, Sugar 12.2, Protein 24.2

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