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Spring Onion Egg Salad

Source: Holiday Eggs: A collection of inspired recipes, gifts, and decorations
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 16 open-face sandwiches
An American soda fountain favorite during the 1940s and 1950s, egg salad sandwiches remain a lunch counter standby, especially when served with potato chips and sweet pickles. More elegant versions, like this flower-strewn one, are destined for special luncheons and teas.
1/3 cup homemade or store bought mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon freshly ground pepper
2 teaspoons sweet pickle juice
4 hard-boiled eggs, coarsely chopped
3 tablespoons minced green onion
4 slices homemade-style white or wheat bread
1/2 cup onion sprouts
1/4 cup mixed edible flower petals
Spring Onion Egg Salad Recipe at
In a medium bowl, stir the mayonnaise, mustard, salt, pepper, and pickle juice together, mixing well. Add the chopped eggs and green onion, folding them gently into the mayonnaise mixture. Spread each slice of bread on one side with the mayonnaise mixture, then place a lettuce leaf on each to cover it fully, using bits of the extra leaves if needed. Spread the egg mixture across the lettuce, dividing it evenly among the 4 slices. Using a sharp knife, cut each piece of bread twice on a diagonal to make 4 triangles.

Sprinkle each with a few of the onion sprouts and flower petals.

Recipe reprinted by permission of Smithmark Publishers. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easter Egg Breakfasts
 Egg Salads
Nutrition Facts per Serving
Yield:   Makes 16 open-face sandwiches
Calories: 72
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 4g
Sodium: 84mg
% Cal. from Fat: 62%
Cholesterol: 56mg
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