Best 7 Lindas Egg Salad Sandwich Sandwiches Or Finger Rolls Recipes

Egg salad sandwiches are a classic lunchtime staple, and Linda's egg salad sandwich is no exception. Made with hard-boiled eggs, mayonnaise, celery, onion, and seasonings, this egg salad is creamy, flavorful, and perfect for a quick and easy meal. Whether you're looking for a traditional egg salad sandwich on white bread or a more creative option like an egg salad slider on Hawaiian rolls, Linda's egg salad sandwich is sure to please. With two different recipes to choose from, you can easily customize your egg salad sandwich to your liking. So gather your ingredients and get ready to enjoy a delicious and satisfying egg salad sandwich!

Check out the recipes below so you can choose the best recipe for yourself!

FINGER ROLLS - PERFECT FOR SOUP AND SANDWICH

Finger Rolls - Perfect for Soup and Sandwich image

These are tender soft and a good choice to serve with a hot bowl of soup. I made these rolls to hold Recipe #294458. I served with soup so didn't want to filling of a sandwich.

Provided by Rita1652

Categories Breads

Time 20m

Yield 12 finger rolls, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 egg
1/2 cup milk
1/4 cup butter
2 cups bread flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fast rising yeast
milk
salt

Steps:

Place ingredients in bread machine keeping the salt, sugar and yeast separate. (According to your bread machine directions).
Set on dough cycle. Start.
When machine stops remove dough and place on floured surface.
Oil sheet pan.
Divide into 12 pieces.
Shape each into an oblong roll and then place end to end so almost touching. making 2 rows.Cover with plastic wrap and rise for 30 minutes in a warm spot.
Preheat oven to 425 degrees.
Brush with milk and sprinkle with a touch of salt.
bake for 15 minutes.
Remove from pan and separate.
Enjoy warm.

SIMPLE HOMEMADE EGG SALAD SANDWICH

Simple Homemade Egg Salad Sandwich image

Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.

Provided by Miss Tinkerbell

Categories Spreads

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)

Steps:

Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!

Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1

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

Egg-Salad Sandwiches image

This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

8 large eggs
3 tablespoons part-skim ricotta cheese
3 tablespoons plain nonfat Greek yogurt
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh chives
1/2 teaspoon coarse salt
Freshly ground pepper
2 cups watercress, thick stems removed
8 thin slices (1 ounce each) whole-grain bread

Steps:

Prepare an ice-water bath; set aside. Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes. Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks. Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper. Add to egg mixture, and gently stir to combine.
Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Nutrition Facts : Calories 184 g, Cholesterol 111 g, Fat 4 g, Fiber 8 g, Protein 14 g, Sodium 448 g

EGG SALAD FINGER SANDWICHES

Egg Salad Finger Sandwiches image

This egg filling is of coarse wonderful on any type of bread. I use President's Choice brand of salad seasoning or you can use McCormick's Salad Supreme. Please adjust all amounts to taste. Plan ahead the egg mixture needs to chill for a minimum of 5 hours before using. To make slicing the bread easier, freeze for about 20 minutes before filling. If you want you can double the amount of filling and use more than 2 tablespoons on each sandwich. Using the amounts listed in this recipe will give you 44 small finger sandwiches, you can make these hours in advance, cover and chill until ready to serve.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 5h

Yield 44 finger sandwiches

Number Of Ingredients 13

Ingredients

5 large hard-boiled eggs, chopped finely
1 small celery, finely chopped
2 tablespoons sweet pickle relish
3 -4 tablespoons mayonnaise
1 -2 tablespoon sour cream
1 large green onion, finely chopped (you can use yellow onion)
1 teaspoon salad seasoning
1 teaspoon Dijon mustard
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 pinch sugar (optional)
fresh ground black pepper (to taste)
22 slices bread (thin slices)
softened butter

Steps:

In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
Lightly butter one side of the 22 slices slice of bread.
Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
Top with 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving right away.

LINDA'S HAM SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Linda's Ham Salad Sandwich (Sandwiches) or Finger Rolls image

These are a big hit around the holidays when having parties or having baby, graduation and wedding showers! This recipe uses left over ham from a smoked shoulder. The flavor is WONDERFUL, and so GOOD! This is a real treat! My gram always made it for us growing up, as she made us smoked shoulder quite often... I always helped her grind the meat, and that I was the "Big Cheese" getting to do that part LOL... Now I just use my blender, and it works like a charm, as long as you don't overload it. You can use chunks of chopped ham in this recipe, but it's not quite as tasty! Try some of my other delicious sandwiches: Recipe #52284 Recipe #218337 Recipe #52286

Provided by Lindas Busy Kitchen

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs smoked ham, shoulder cut off the bone into chunks or 2 lbs chopped ham, cut into chunks
1/2 cup mayonnaise
2 tablespoons mustard
2 tablespoons hot dog relish
1 onion, sliced thin
bread or roll, of your choice

Steps:

Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
Chill until ready to make sandwiches or rolls.
When ready to make sandwiches, put a good amount of meat filling on the roll.
Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
Put the top piece of bread or roll on, and serve.

LINDA'S HAM SALAD FINGER ROLLS

Linda's Ham Salad Finger Rolls image

This recipe is AWESOME, and great to use at baby, bridal, graduation, or any other type of shower. GREAT for weddings too!

Provided by Lindas Busy Kitchen

Categories Lunch/Snacks

Time 45m

Yield 2-3 doz. depending on how much the rolls are stuffed

Number Of Ingredients 6

Ingredients

4 lbs chopped ham (you can find it at the deli counter. Tell them how much you want and ask to have it ground, or chop)
1 cup mayonnaise
1/4 cup mustard
1/4 cup hot dog relish
1 medium onion, chopped fine
2 -3 dozen finger rolls, of your choice (how big the rolls are and how much filling you use, depends on how many this recipe yields)

Steps:

If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender.
Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
Add mayonnaise, mustard, relish, and onion. Mix well.
Chill until ready to make rolls.
When ready to make rolls, slice the rolls on the side with a sharp knife.
Put as much into each roll as you like.
Place on a serving platter.

Nutrition Facts : Calories 3867.4, Fat 121.6, SaturatedFat 27.4, Cholesterol 502.3, Sodium 18993.9, Carbohydrate 404.1, Fiber 18, Sugar 22.9, Protein 273.5

Tips:

Use the freshest eggs possible. Fresh eggs will have a brighter yellow yolk and a thicker white, which will result in a more flavorful and creamy egg salad.
Hard-boil your eggs perfectly. Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. To hard-boil eggs perfectly, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
Use a variety of ingredients in your egg salad. In addition to the basic ingredients of eggs, mayonnaise, and celery, you can add a variety of other ingredients to your egg salad, such as chopped onion, pickles, bell pepper, bacon, ham, cheese, or avocado. Be creative and experiment until you find a combination that you love.
Don't overmix the egg salad. Overmixing will make the egg salad dry and crumbly. Gently fold the ingredients together until they are just combined.
Chill the egg salad before serving. This will help the flavors to meld and will make the egg salad easier to spread.

Conclusion:

Egg salad sandwiches are a classic picnic food, but they can also be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give egg salad sandwiches a try. You won't be disappointed!