Open-Faced Egg Salad Sandwiches

"Great for a quick and easy lunch or light supper. Serve with salad and iced tea."
 
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photo by yamakarasu photo by yamakarasu
photo by yamakarasu
photo by Anonymous photo by Anonymous
photo by lazyme photo by lazyme
photo by Hipfan photo by Hipfan
Ready In:
33mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This was a really nice egg salad. I didn't use the cheese only because my grandson used the last of it a few minutes before I made these, lol. Very simple and good. Thanks for sharing. Made for Cookbook Tag.
     
  2. I thought it was ok, but 4 stars because my toddler loved it!
     
  3. Yum!
     
  4. Loved! I cut the recipe in half b/c I only had three eggs for my husband and I for lunch. I used reduced fat mayo and left out the onions b/c we don't like them. I also replaced the sweet green relish with green tomato relish - Yum!! Will make again.
     
  5. This is an amazing egg salad! It has so much flavor. This will definitely be one of my favorite work lunches from now on. Thanks for the great recipe.
     
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Tweaks

  1. Loved! I cut the recipe in half b/c I only had three eggs for my husband and I for lunch. I used reduced fat mayo and left out the onions b/c we don't like them. I also replaced the sweet green relish with green tomato relish - Yum!! Will make again.
     
  2. The ingredients were yummy! I skipped both the butter and the cheese and served on those little pumpernickel squares for a very satisfying lunch. I also substituted garlic for the salt. Delish!
     

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