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Broiled Egg Salad Sandwiches Recipe
Broiled Egg Salad Sandwiches Recipe photo by Taste of Home

Broiled Egg Salad Sandwiches Recipe

Read Reviews (5)
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Publisher Photo
One of my mother's friends gave her this recipe in the late '40s. I grew up eating these sandwiches, and they've been a staple with my own family. Although our children have left home, I still make this dish often for my husband and me to enjoy. -Barbara Suetholz, Racine, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 3 hard-cooked eggs, chopped
  • 1/4 cup crushed saltines
  • 1/4 cup chopped celery
  • 1 tablespoon diced pimientos
  • 1/2 cup mayonnaise
  • 2 tablespoons milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 English muffins, split and toasted

Nutritional Facts

1 serving (2 each) equals 694 calories, 54 g fat (9 g saturated fat), 340 mg cholesterol, 1,034 mg sodium, 34 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. In a small bowl, combine the eggs, saltines, celery and pimientos. In another bowl, combine the mayonnaise, milk, salt, garlic salt and pepper; mix well. Stir into the egg mixture.
  2. Spoon about 1/3 cup onto each muffin half; place on an ungreased baking sheet. Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 2 servings.
Originally published as Broiled Egg Salad Sandwiches in Reminisce May/June 2002, p50

Nutritional Facts

1 serving (2 each) equals 694 calories, 54 g fat (9 g saturated fat), 340 mg cholesterol, 1,034 mg sodium, 34 g carbohydrate, 2 g fiber, 15 g protein.

Reviews for Broiled Egg Salad Sandwiches(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 13, 2011

I omitted the saltines and the milk when I made this recipe. It is a good easy light dinner or lunch recipe. I like egg salad but had never thought about having it as a hot sandwich. Thanks for the recipe.

MY REVIEW
Reviewed Apr. 6, 2010

@ Tommie G, you can always reduce the amount of sodium in the recipe, use garlic powder instead of garlic salt, use low sodium saltines, as well as use light mayonnaise instead of full fat mayo - or even no fat/fat-free mayo if you like that. And even use 2%, 1% or skim milk and not use whole milk. It is really not that difficult to "doctor" up the recipe to have less fat and less sodium, but still taste good.

But there is no need to disrespect another's recipe on here and talk about the nation's obesity rates. It isn't the OP's fault that the nation is becoming obese. But with comments like yours, it does show a lack of disrespect for others that is becoming epidemic in our society.

MY REVIEW
Reviewed Mar. 6, 2010

love these sandwiches!

MY REVIEW
Reviewed Feb. 10, 2010

Thank you, Rachel, for this recipe. It's very, very good! Reminds me of my grandmother's recipe only this is made with muffins. Will definitely make a lot of these sandwiches!!! Katherine, Arvada CO

MY REVIEW
Reviewed Feb. 9, 2010

With 54 grams of fat and 1,034 mg of sodium, I will never make this recipe. No wonder this nation is suffering from an epidimic of obesity.

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