Best 2 Helens Egg Salad Sandwiches Recipes

Egg salad sandwiches are a classic lunchtime staple, perfect for picnics, potlucks, or a quick and easy meal. Made with hard-boiled eggs, mayonnaise, and a variety of other ingredients, egg salad sandwiches are endlessly customizable and can be dressed up or down to suit your taste. This article features three delicious egg salad sandwich recipes, each with its own unique flavor profile. The first recipe is a classic egg salad sandwich, made with celery, onion, and sweet pickle relish. The second recipe is a deviled egg salad sandwich, made with mustard, vinegar, and paprika. The third recipe is a BLT egg salad sandwich, made with bacon, lettuce, and tomato. No matter which recipe you choose, you're sure to enjoy this timeless sandwich.

Here are our top 2 tried and tested recipes!

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

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

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

Ingredients

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

Tips for Making Helen's Egg Salad Sandwiches:

- Opt for hard-boiled eggs that are fresh: Older eggs might have a greenish tint to their yolks, which can affect the salad's appearance and flavor. - Use high-quality mayonnaise: The mayonnaise you use can significantly impact the sandwich's taste. Look for a brand that is flavorful and creamy, preferably made with simple, recognizable ingredients. - Add some minced celery and onion for extra crunch and flavor. - For a tangy twist, consider adding a spoonful of prepared yellow mustard or a squeeze of fresh lemon juice to the egg salad mixture. - If you prefer a creamier egg salad, mash the egg yolks more thoroughly. - Season the egg salad to your taste with salt and pepper. - Use your favorite bread for the sandwiches. White, wheat, rye, or even croissants are all great options. - Spread the egg salad evenly on the bread slices and top with your choice of garnishes, such as lettuce, tomato slices, or bacon bits. - For a delightful picnic or packed lunch, wrap the sandwiches tightly in plastic wrap or parchment paper.

Conclusion:

Helen's egg salad sandwiches are a timeless classic that can be enjoyed for breakfast, lunch, or a light dinner. With their creamy, flavorful filling and customizable toppings, these sandwiches are sure to please everyone. Whether you follow the recipe to a T or make adjustments to suit your preferences, you'll find that these egg salad sandwiches are a delightful and satisfying meal. So next time you're in need of a quick and easy sandwich that's packed with flavor, give Helen's egg salad sandwiches a try.