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"
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15 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. In a bowl, combine the eggs, crackers, 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.


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I have made this twice, and it is good! The first time I made it as written, and the second time I cut back on the mayo by 2 tablespoons, and the crackers by about 1 tablespoon, and it was defi...

My husband loved this!!!Thanks!

I used toasted crumpets instead of english muffins. My family has asked for this recipe six times in three days. Thank you!!

This is really good! I didn't have pimientos, so I used 1/4 cup of diced red peppers instead. I also didn't broil them, I didn't want to heat up the oven just for that. Fabulous quick summer ...

These were really good have made several times.

Must be a Wisconsin thing----we're good cooks in the frozen tundra! I was skeptical about warm egg salad, but this was GOOD. I doubled the recipe and used crushed garlic flavored Ritz crackers (...

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