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Nutrition Facts

Serving Size 1 doz. rolls 1222g

Recipe makes 2 doz. rolls)

The following items or measurements are not included below:

15 green olives

Calories 2944
Calories from Fat 908 (30%)
Amount Per Serving %DV
Total Fat 101.0g 155%
Saturated Fat 19.7g 98%
Monounsaturated Fat 30.9g
Polyunsaturated Fat 37.3g
Trans Fat 0.0g
Cholesterol 1302mg 434%
Sodium 5096mg 212%
Potassium 1175mg 33%
Total Carbohydrate 394.9g 131%
Dietary Fiber 16.5g 65%
Sugars 24.2g
Protein 107.3g 214%

how is this calculated?

Linda's Egg Salad Sandwich (Sandwiches) or Finger Rolls

Recipe #218337 | 45 min | 30 min prep | add private note
Linda's Busy Kitchen

By: Linda's Busy Kitchen
Mar 23, 2007

Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Linda's Tuna and Olive Sandwich (Sandwiches) or Finger Rolls Linda's Ham Salad Sandwich (Sandwiches) or Finger Rolls Linda's Bean and Mayonnaise Sandwich (Sandwiches)

2 -3 doz. rolls (change servings and units)

Ingredients

Directions

  1. 1
    Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
  2. 2
    When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
  3. 3
    Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
  4. 4
    Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
  5. 5
    Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
  6. 6
    Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
  7. 7
    To Make Sandwiches:.
  8. 8
    Stuff with as much filling as you like, and top with a lettuce leaf.
  9. 9
    Cut sandwich, and serve.
  10. 10
    To Make Finger Rolls:.
  11. 11
    Stuff with as much filling as you like.
  12. 12
    Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

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Featured Reviews for This Recipe

From: Chef #983811

On Aug 18, 2009

Eggcellent change for us with the minced olive... Very enjoyable!!!

0 people found this review helpful

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  • From: Its Me Busy Bee

    On Jun 25, 2009

    I made these as finger rolls for my sister's baby shower. They went over so well, I went home with an empty platter! Thank you. Kim

    1 person found this review helpful

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  • From: CulinaryGourmetQueen

    On Jan 2, 2008

    I made these for my Christmas party and they were enjoyed by all. Love the addition of the olives to these egg salad sandwiches. Really adds delicious flavor, and makes them MUCH better than the traditional boring egg salad. I used finger rolls and they were gone in no time! Loved them Linda. Thanks for this great addition to my recipe file! Christina

    4 people found this review helpful

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  • From: Recipe Maven

    On Jul 1, 2007

    Linda, as I was going through your recipes I saw your recipes for your tuna, egg salad, and ham salad rolls. I am having a baby shower today, and chose your recipes, because they all sound so different and delicious. I just got done making all the sandwiches, and WOW, are these one step above regular Egg Salad rolls, I can tell you that much! Thank you, thank you, thank you!

    4 people found this review helpful

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  • Read all 10 reviews

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