Best 4 Open Faced Egg Salad Sandwiches Recipes

Indulge in a delightful culinary journey with our exquisite selection of open-faced egg salad sandwiches, a symphony of flavors that will tantalize your taste buds. From the classic simplicity of the traditional egg salad sandwich to the tantalizing twists of the avocado-bacon and curry-raisin variations, each recipe promises a unique gustatory experience.

Embark on a culinary adventure with our classic egg salad sandwich, a timeless delight crafted with creamy hard-boiled eggs, tangy mayonnaise, and a hint of mustard, nestled between two slices of toasted bread. For a touch of indulgence, the avocado-bacon variation beckons with ripe avocado slices, crispy bacon bits, and a sprinkle of red onion, while the curry-raisin rendition surprises with a harmonious blend of curry powder and sweet raisins, adding a delightful layer of complexity.

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

OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD

Open Faced Egg Sandwiches with Arugula Salad image

Eggs and arugula are a delicious combination. This dish is great for brunch!

Provided by Joy

Categories Main Dish Recipes Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

1 clove garlic, minced
¼ cup mayonnaise
4 3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4 eggs

Steps:

Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g

OPEN-FACED EGG SALAD SANDWICHES

Open-Faced Egg Salad Sandwiches image

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1/2 cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white-wine vinegar
8 hard-cooked eggs, peeled and roughly chopped
1 celery stalk, minced
1/4 small red onion, minced
Coarse salt and ground pepper
8 slices Italian bread, toasted
Green leaf lettuce, for serving

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.

OPEN-FACED EGG SALAD SANDWICHES

Open-Faced Egg Salad Sandwiches image

Make and share this Open-Faced Egg Salad Sandwiches recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 hard-boiled eggs, peeled and chopped
1 cup shredded cheddar cheese
1/4 cup chopped green onion
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1 dash salt
1 dash pepper
1/4 cup butter or 1/4 cup margarine, softened
6 English muffins, split

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.

OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD

Open-Faced Egg Sandwiches with Celery-and-Radish Salad image

Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 11

Ingredients

2 teaspoons Dijon mustard
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
6 celery stalks, thinly sliced
1 bunch radishes, thinly sliced
Coarse salt and ground pepper
1/2 cup Spring Herb Pesto
4 thick slices country-style bread, toasted
1/4 pound thinly sliced prosciutto (optional)
4 hard-cooked large eggs, peeled and thinly sliced
1 ounce Parmesan, shaved (1/4 cup)

Steps:

In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g

Tips:

For the creamiest egg salad, use hard-boiled eggs that have been chilled for at least 30 minutes.
Mash the eggs with a fork or potato masher until they are finely chopped, but not mushy.
Add mayonnaise, mustard, celery, onion, and salt and pepper to taste. Mix until well combined.
Spread the egg salad on toasted bread or English muffins.
Top with sliced tomatoes, cucumbers, or sprouts.
Serve immediately or chill for later.

Conclusion:

Open-faced egg salad sandwiches are a quick and easy meal or snack that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover hard-boiled eggs. With a few simple ingredients, you can create a delicious and satisfying sandwich that is sure to please everyone.

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