-
-
My review
Delicious Egg Salad for Sandwiches
wifeyluvs2cook
"This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 344 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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. Watch Now
- 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. Watch Now
Nutrition Facts
Per Serving: 344 calories; 31.9 g fat; 2.3 g carbohydrates; 13 g protein; 382 mg cholesterol; 351 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 10291478 Ratings
-
-
-
-
-
Most helpful positive review
3/22/2008
This is my recipe, and it states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference. Oh and its a simple recipe, open to add any other things you would like to it if ...
Most helpful critical review
3/25/2008
it was ok. i would consider it a base recipe. my egg salad was begging for additions, i.e., celery, red bell peppers, or anything with more flavor and color
Most helpful
Most positive
Least positive
Newest
3/22/2008
This is my recipe, and it states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference. Oh and its a simple recipe, open to add any other things you would like to it if ...
5/22/2008
Very good! I subbed pickels 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. Thanks Wifey!!
5/26/2008
Wonderful recipe starting with a good base that is great "as is" or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the rec...
3/7/2009
My Mother taught me the secret to great egg salad is to mix the cold mayo with the still hot yolks. This makes a much creamier base to add the rest of the ingredients to.
6/12/2012
My original plan was for an egg salad recipe I had chosen that was a little fussier than this. However, after an earlier experience today with a recipe with a more "complicated flavor," I decid...
6/9/2008
Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. Still, a great egg salad/spread! I am going to use the filling fo...
3/25/2008
it was ok. i would consider it a base recipe. my egg salad was begging for additions, i.e., celery, red bell peppers, or anything with more flavor and color
4/5/2010
Perfect...... after some tweaking. I hate when people drastically change recipes, but I couldnt find anything on here with all the KEY ingredients for great egg salad. This recipe had a great ...