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Nutrition Facts
Serving Size 1 (121g) Recipe makes 8 servings The following items or measurements are not included below: Miracle Whip 1/4 teaspoon Lawry's Seasoned Salt 1/8 teaspoon celery salt
Calories 263
Calories from Fat 112		(42%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 173mg		57%
Sodium 704mg		29%
Potassium 127mg		3%
Total Carbohydrate 29.0g		9%
	Dietary Fiber 1.7g	6%
	Sugars 3.9g
Protein 8.8g		17%
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Egg Salad Sandwiches

Recipe #50574 | 20 min | 10 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jan 10, 2003

Mrs. Peterson, a lady from church, made the best egg salad sandwiches and she'd never really tell you what she put in them. This was my first attempt to duplicate her recipe. Her family thought she added butter when mixing.

SERVES 8 (change servings and units)

Ingredients

6 eggs, hard cooked, cooled and diced
1/4 cup butter, melted
1/2 cup Miracle Whip
1/4 teaspoon salt
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/4 teaspoon dill weed
16 slices bread

Other ingredients

2 tablespoons onions, chopped
1/2 cup celery, chopped
1/4 cup pickle relish
1/2 cup green olives

Directions

1
Mix together the eggs, butter, miracle whip and seasonings.
2
Refrigerate until your ready to make your sandwiches.
3
Spread on one bread slice then top with another piece of bread.
4
If you'd like here are a few other ingredients you could add.
5
Mrs. Peterson could have added the onions and celery, I don't remember.
6
I know she did not use the relish or olives.
7
But I thought they may offer a different taste, as I saw them in another recipe.

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Featured Reviews for This Recipe

From: LoveToBake67

On Nov 18, 2009

Very nice Egg salad ! Thanks for sharing your recipe.

0 people found this review helpful

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From: JazooMazoo

On Oct 5, 2009

Egg-cellent (ha, ha, ha)! I had some eggs that were about to expire in the 'fridge, didn't want to waste them, then found this recipe. Even my seven-year-old, who does not normally care for eggs, said, "This is really good!" I think the butter makes a big difference in the texture (for the better). Will definitely be making again. Quick, easy, inexpensive, and nutritious after-school snack. Thanks for sharing!

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From: Just Call Me Martha

On Dec 13, 2003

Very good egg salad. I had never heard of adding butter to the egg! I found the addition of melted butter really helped to hold the egg salad mixture together once it was chilled and therefore they were less "messy" than most egg salad sandwiches. The butter also adds a nice rich flavour. I added a few chopped onions, a tiny bit of Dijon mustard and also used Hellman's mayonnaise.

17 people found this review helpful

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From: ~cbw~

On Apr 19, 2004

Yum! This was so good and very easy to make. I loved the addition of the butter and will definitely be using this as my egg salad recipe from now on. I didn't use any of the optional ingredients or the celery salt. I also enjoyed this on croissants instead of bread. Thanks for a great recipe, Charlotte!

12 people found this review helpful

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