Egg Salad Tomato Sandwiches Food

EGG SALAD SANDWICHES

Steps:

• In a small bowl, combine the first seven ingredients; stir in eggs., On six slices of bread, layer with 1/2 cup egg salad, lettuce and tomato slices if desired. Top with remaining bread slices.

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.

TOMATO BASIL EGG SALAD SANDWICH

Steps:

• Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
• Fold basil into egg mixture.
• Arrange tomato slices and lettuce atop toasted English muffins.
• Spoon egg mixture over vegetables to serve.

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-TOMATO SANDWICHES

Steps:

• Mix first 3 ingredients in medium bowl.
• Add eggs and tomatoes; mix until just combined.
• Fill toast slices with lettuce and egg mixture to make 4 sandwiches.

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.

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.

TOMATO EGG SALAD

Steps:

• Carefully place 3 eggs in a large pan of boiling water using a spoon. Cook in the boiling water for about 6 minutes (for medium sized eggs).
• Chop 1 tomato and place the pieces in a bowl.
• Chop a clove of garlic finely and roughly chop a handful of basil. Add them to the tomatoes.
• Rinse the eggs under cold running water for a few minutes until they are cool enough to handle.
• Peel and dice the eggs and add them to the bowl with the other ingredients. Mix well.
• Drizzle olive oil over the salad and season to taste with salt and pepper.
• Serve on hot buttered toast, garnished with sunflower sprouts.

EGG SALAD TEA SANDWICHES

Steps:

• Boil, peel, and chop eggs.Put eggs and water into a saucepan or pot. Water should be an inch above the eggs. On high heat, bring water to a full boil then turn off the heat. With the pot covered, let it sit for 12 minutes. Peel eggs under cold running water. Give the hard boiled eggs a good chop. Not too fine that they'll turn into mush when you mix it with mayo and not too rough that they'll look too messy.
• Combine chopped eggs, mustard, mayo, and salt in a bowl.You can prepare this a day or two ahead and store in the refrigerator in a sealed container.
• Cut bread into circles using a cookie cutter.Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust.
• Assemble the tea sandwiches.From the bottom up: bread, egg salad, bread, and a sprig of parsley skewered on with a cocktail fork.

JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)

Steps:

• Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
• Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
• Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
• Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

EGG SALAD (SANDWICH FILLING)

Steps:

• Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
• Drain, and submerge into ice-cold water to stop the cooking process.
• Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
• (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
• Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
• On one slice of bread, spread about 1/3 of egg mixture.
• Top with a leaf of lettuce, then a slice of tomato.
• Continue until all filling is used up.

EGG AND TOMATO SALAD SANDWICHES (PITA BREAD)

Steps:

• Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
• Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
• Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
• Carefully split the pitas in half to form pockets and fill the pockets with the salad.

MEDITERRANEAN EGG SALAD SANDWICH

Steps:

• Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
• Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
• Sun-dried vs. fresh tomatoes
• In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.