Back to Broiled Egg Salad Sandwiches

Print Options


Card Sizes

Broiled Egg Salad Sandwiches Recipe

Broiled Egg Salad Sandwiches Recipe

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. YIELD:2 servings


  • 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


  • 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.

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.