Recipes Salad Egg Salad Recipes Delicious Egg Salad for Sandwiches 4.7 (2,160) 1,509 Reviews 262 Photos This egg salad tastes wonderful in a sandwich and will definitely be devoured! It's really good on rye. Recipe by wifeyluvs2cook Published on August 12, 2007 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 262 262 262 262 Prep Time: 10 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Make deli-worthy egg salad sandwiches at home with this top-rated egg salad recipe! You'll come back to it again and again. How to Make Egg Salad You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Egg Salad Ingredients These are the ingredients you'll need to make the best egg salad of your life: · Eggs: Of course, this egg salad recipe starts with eggs!· Condiments: You'll need mayonnaise and mustard.· Green onion: Green onions lend a pop of flavor and color.· Seasonings: This egg salad is simply seasoned with salt, pepper, and paprika. How to Make an Egg Salad Sandwich Here's a brief overview of what you can expect when you make egg salad sandwiches: 1. Boil, peel, and chop the eggs.2. Combine the chopped eggs and the remaining ingredients.3. Serve on bread or with crackers. How Long Does Egg Salad Last? Store the leftover egg salad in a shallow, airtight container in the refrigerator for up to four days. Can You Freeze Egg Salad? We don't recommend freezing egg salad, as it will change the texture and flavor. If you're OK with that, you can freeze it for up to one month. Thaw in the refrigerator overnight. What to Serve With Egg Salad Sandwiches Classic egg salad sandwiches pair best with classic side dishes. Consider a leafy green salad, potato chips, French fries, or coleslaw. Allrecipes Community Tips and Praise "Very good," raves Susan May. "I subbed pickles for the green onion and used Dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks." "Great recipe," according to NADIGIRL. "Didn't have green onions so used shallots. Came out great! Will make it again." "Superb," says Teri Peters Sheldon. "Since the best place to start improvising is with something that's perfect, I used this as a base recipe, and added my own little touches. I substituted chives for the green onion, simply because I have an abundance of it in my garden." Editorial contributions by Corey Williams Ingredients 8 eggs ½ cup mayonnaise ¼ cup chopped green onion 1 teaspoon prepared yellow mustard ¼ teaspoon paprika salt and pepper to taste Directions Place eggs 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 chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread or crackers. Tips Read our article to find out how to boil eggs perfectly every time! I Made It Print Nutrition Facts (per serving) 344 Calories 32g Fat 2g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 344 % Daily Value * Total Fat 32g 41% Saturated Fat 6g 32% Cholesterol 383mg 128% Sodium 351mg 15% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 13g Vitamin C 1mg 7% Calcium 61mg 5% Iron 2mg 11% Potassium 160mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved