Open Faced Deviled Egg Salad Sandwiches Food

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• In a medium bowl, whisk together mayonnaise, mustard, and vinegar until smooth. Add eggs, celery, and onion; season with salt and pepper, and mix to combine. To serve, top toasts with lettuce and egg salad.

DEVILED EGG SALAD SANDWICHES

Steps:

• Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
• Pour mayonnaise mixture over eggs and celery and toss gently to combine.
• Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
• Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.

OPEN-FACED EGG SALAD SANDWICHES

Steps:

• Combine all ingredients except butter and muffins.
• Spread butter on each muffin half; toast.
• Spread about 2 T.
• egg mixture on each muffin half; broil 3 minutes or until cheese melts.

DEVILED EGG SALAD SANDWICH

Steps:

• Spoon filling from deviled egg halves into small bowl.
• Chop egg whites; stir into deviled egg filling.
• Fill toast slices with lettuce, egg salad and onions to make sandwich.

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Steps:

• To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
• Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
• Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
• Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
• Add dash of salt to eggs and mix.
• At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
• To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
• Slice the avocado into small slices and place on top of egg salad.
• Cover with cheese.
• Place open faced sandwiches on a pie plate or small low sided pan.
• Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
• NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

OPEN-FACE EGG SALAD SANDWICHES

Steps:

• Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

OPEN FACED CHEESY EGG SALAD SANDWICHES

Steps:

• Peel and chop your eggs into a bowl, and add cheese through celery.
• Mix well. Refrigerate until dinner or go right along.
• Heat skillet to med/low heat.
• Spread sourdough slices with butter and toast on both sides.
• Remove to a baking sheet.
• Raise oven rack to top and set oven to broil.
• Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn).
• You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!

OPEN-FACED DEVILED HAM AND FRIED EGG SANDWICHES

Steps:

• In a food processor, pulse the ham until finely chopped.
• Transfer the ham to a bowl and stir in the mayonnaise, mustard, hot sauce, cayenne and chives.
• Toast the bread until golden.
• Spread the toast with 2 teaspoons of the butter and top with the deviled ham.
• In a very large nonstick skillet, melt the remaining 1 tablespoon of butter in the olive oil.
• Crack the eggs into the skillet and cook over moderately high heat until the whites are set, about 2 minutes.
• Season each egg lightly with salt and black pepper.
• Using a spatula, set the eggs on the deviled ham sandwiches and serve immediately with a nice fresh fruit salad or sliced wedges of fruit.