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Egg Salad Sandwiches

Makes: 4 servings
Prep 20 mins Chill 6 hrs
Egg Salad Sandwiches
  • 4  hard-cooked eggs, chopped
  • 2  tablespoons  sweet or dill pickle relish
  • 2  tablespoons  finely chopped red sweet pepper
  • 1/4  cup  mayonnaise or salad dressing
  • 1 1/2  teaspoons  yellow mustard
  • 4  croissants, split
  • 4  leaves red-tipped leaf lettuce
  • 4 - 8  slices  Colby and Monterey Jack cheese or cheddar cheese (4 to 8 ounce)

1. For egg salad, in a medium bowl stir together eggs, pickle relish, sweet pepper, mayonnaise, and mustard. If desired, cover and chill for up to 6 hours.

2. To assemble sandwiches, layer the bottom halves of the croissants with lettuce leaves. Spread egg salad over lettuce; top with 1 or 2 cheese slices. Add top halves of croissants. If necessary, use wooden toothpicks to secure sandwiches. Makes 4 sandwiches.

From the Test KitchenCurried Egg Salad:
  • Add 1/2 to 1 teaspoon curry powder to the egg salad. Cover and chill for 2 to 6 hours.
Honey-Dill Egg Salad:
  • Substitute honey mustard for yellow mustard and add 1 teaspoon dried dillweed to the egg salad.
Egg Salad Wraps:
  • Prepare egg salad as directed. Substitute four 8-inch flour tortillas for croissants. Lay lettuce leaves on tortillas; top with egg salad and roll up.
Nutrition Facts (Egg Salad Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 451,
  • Fat, total (g) 31,
  • chol. (mg) 261,
  • sat. fat (g) 12,
  • carb. (g) 30,
  • fiber (g) 2,
  • pro. (g) 13,
  • sodium (mg) 695,
  • Potassium (mg) 177,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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