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Broiled Egg Salad Sandwiches

 Broiled Egg Salad Sandwiches
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
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • 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.