Linda's Egg Salad Sandwiches or Finger Rolls

24
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"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."

Original recipe yields 24 servings
OK

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 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 & Variations


No special items needed.

Related

Gerry

I love egg salad and this one is to love! I cut the recipe back adding both shrimp and olives to make for a couple of light lunches. Made delicious lettuce wraps! Added the recipe to my potluck cookbook, know this will make awesome finger rolls for get togethers.

review by:
(26 Sep 2013)

KodasTable

I figured if I could sneek in the olives by mincing them that the flavor would be awesome and it worked well. No one questioned the specks of red and green and everyone said how delicious the rolls were at the baby shower I brought them to. They were awesome and it will now be the one that I bring to all our family events. Thank you!

review by:
(25 Feb 2013)

Engrossed

Fabulous! I love egg salad and green olives so this combo was perfect and I had never thought of it! I made one serving with 2 tangy pickled eggs and the onions that were pickled with them. I didn't use the shrimp option. I rolled it all up in a healthy tortilla and it made a very tasty tangy lunch. Made for the Billboard recipe tag game.

review by:
(7 May 2012)