Linda's Egg Salad Sandwich Sandwiches or Finger Rolls
Transform your lunchtime routine with Linda's Egg Salad Sandwiches or Finger Rolls—a classic recipe elevated with a twist of flavor! Perfectly hard-boiled eggs are mashed to creamy perfection and combined with zesty Dijon mustard, sweet pickle relish, and a hint of fresh parsley, creating a tangy yet balanced filling. The addition of crisp lettuce provides a delightful crunch, while pillowy bread or soft finger rolls bring it all together. Ready in just 25 minutes, this versatile recipe is ideal for a quick lunch, picnic, or elegant tea party snacks. Sprinkle with paprika for a pop of color and extra flair, and serve as hearty sandwiches or elegant finger rolls to suit any occasion. Simple, satisfying, and packed with flavor, this egg salad recipe will quickly become a favorite staple in your kitchen.
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Ingredients
- 6 pieces Large eggs
- 0.333 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Sweet pickle relish
- 1 tablespoon Fresh parsley, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Lettuce leaves
- 8 pieces Bread slices or finger roll buns
- 0.25 teaspoon Paprika (for garnish, optional)
Directions
Step 1
Place the eggs in a medium-sized pot and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat.
Step 2
Once boiling, turn the heat off, cover the pot with a lid, and let the eggs sit in the hot water for 10 minutes.
Step 3
Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Peel them once cooled and set aside.
Step 4
In a medium mixing bowl, mash the peeled eggs with a fork, leaving some chunks for texture.
Step 5
Add the mayonnaise, Dijon mustard, sweet pickle relish, fresh parsley, salt, and black pepper to the eggs. Stir until well combined.
Step 6
Taste and adjust seasoning if needed. Optionally, sprinkle with a pinch of paprika for extra color and flavor.
Step 7
Lay a piece of lettuce on a slice of bread or inside a finger roll bun. Spoon a generous amount of the egg salad onto the lettuce.
Step 8
Top with another slice of bread or close the roll. Repeat with the remaining bread and egg salad.
Step 9
Serve immediately or refrigerate the sandwiches until ready to serve. These can also be sliced into smaller portions for finger sandwiches.
Nutrition Facts
| Serving size | (746.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1842.1 |
| Total Fat 96.6g | 0% |
| Saturated Fat 15.8g | 0% |
| Cholesterol 1194.4mg | 0% |
| Sodium 3705.9mg | 0% |
| Total Carbohydrate 189.2g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 22.3g | |
| Protein 60.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 587.0mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 781.5mg | 0% |
Source of Calories