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"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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 (...

Other stories that may interest you