Linda's Egg Salad Sandwiches or Finger Rolls
"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. You can also add lettuce to the sandwiches."
Ingredients
Nutritional
- Serving Size: 1 (118.6 g)
- Calories 80.9
- Total Fat - 4.2 g
- Saturated Fat - 1 g
- Cholesterol - 93.3 mg
- Sodium - 169.7 mg
- Total Carbohydrate - 6.7 g
- Dietary Fiber - 0.9 g
- Sugars - 3.7 g
- Protein - 4.8 g
- Calcium - 28.4 mg
- Iron - 0.8 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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. When water starts to boil, take the pan off burner, and let sit for 25 minutes. Drain water.
Step 2
Tap the eggs on the counter when you are ready to peel (to break the shell), and place under cold running water while you are peeling the egg. This helps the shell to come off easier. Let the eggs cool.
Step 3
Mash eggs and whites, using a fork. Make sure there are no large pieces of egg white. Mash them good. Chill in the refrigerator.
Step 4
Meanwhile, combine the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add shredded shrimp at this time as well.
Step 5
Salt and pepper, to taste. (Be careful with the salt, as the olives and shrimp are salty). Mix all well, and chill.
Step 6
To Make Sandwiches:
Step 7
Stuff with as much filling as you like, and top with a lettuce leaf.
Step 8
Cut sandwiches, and serve.
Tips
No special items needed.