Open-Faced Egg Salad Sandwiches

Open-Faced Egg Salad Sandwiches

  • Prep Time: 30 mins
  • Total Time: 33 mins
  • Servings: 6

    • About This Recipe

    “Great for a quick and easy lunch or light supper. Serve with salad and iced tea.”

    Ingredients

  • 6hard-boiled eggs, peeled and chopped
  • 1cupshredded cheddar cheese
  • 1/4 cupchopped green onion
  • 3tablespoonsmayonnaise
  • 2tablespoonssweet pickle relish
  • 1teaspoonprepared mustard
  • 1/4 teaspoonWorcestershire sauce
  • 1dashsalt
  • 1dashpepper
  • 1/4 cup butter or 1/4 cupmargarine, softened
  • 6English muffins, split

    • 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.

    • Reviews

  • “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.”

  • “I thought it was ok, but 4 stars because my toddler loved it!”

  • “Yum!”

  • “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.”

  • “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.”

  • “Far too sweet for my family and I.Less relish, a touch more mustard and this have been OK.”

  • “Followed recipe exactly and it was DELISH!! Family loved it and it is a simple dinner/lunch.”

  • “Very, very tasty.Would add just a little more relish and a little less eggs.”

  • “Quite nice. MY husband liked it a lot.”

  • “This reminded DH and I of potato salad, minus the spuds…delicious!We followed your recipe to a ‘T’.Very easy and filling too.We used 100% whole wheat english muffins – they toasted up nicely under the broiler and I loved the contrast of the crunchy edges and soft egg salad.The cheese (we used extra-old cheddar) added that bit of tang that is sometimes missing from other egg salad sandwiches.We will be making this one again!Thanks so much for sharing!”

  • “Made as stated and it was Excellent.I don’t even like egg salad but this has completely won me over.I will probably add a bit for worcestershire sauce and pepper next time just to see how that is, but honestly, it’s perfect the way it is.”

  • “These made great tasting sandwiches! I loved the fact that you broil them so the cheese melts. Thanks.”

  • “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!”

  • “I made this for breakfast and it was wonderful! I skipped the butter just to cut out a few calories but I don’t think it’s needed (unless you like butter, of course :)) The egg salad had a lot of flavour and it was very satisfying! I forgot to add the relish but I will next time. Thanks!”

  • “This was delicious, even though I didnt use green onions or cheddar cheese. Instead I used a little feta and some white processed cheese that is available here in UAE. I will surely try this with the cheddar next time I make it.Thanks for sharing your recipe!”

  • “Wanted something light and easy to make for lunch. This was just the thing. Good proportions in the egg salad and had a satisfying taste. Thanks.”

  • “I made these for a quick lunch last weekend. We thought they were soooo yummy and no trouble at all to make. The egg salad had a good blend of ingredients with just the right amount of mayo-mustard. I served with salad and lemonade. Thank you for a great lunch recipe.”

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