Broiled Egg Salad Sandwiches |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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 Ingredients:
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 |
Directions:
1. 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.
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. Yield: 2 servings.
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