Crustless Cookie Cutter Egg Salad Sandwiches
Crustless Cookie Cutter Egg Salad Sandwiches are a fun, fresh twist on a classic egg salad sandwich, perfect for lunchboxes, parties, or easy weekday meals. Made with creamy egg salad featuring protein-rich Eggland’s Best hard-cooked peeled eggs, these crustless sandwiches are shaped with a cookie cutter, to create the perfect crustless shape.
Ingredients
10 slices soft sandwich bread
6 Eggland’s Best Hard Cooked Eggs
2 tablespoons mayonnaise, or plain Greek yogurt
2 tablespoons yellow mustard, or dijon or honey mustard
Salt and pepper, to taste
Preparation
- Mash hard cooked eggs with back of a fork to desired chunkiness.
- Mix in mayonnaise, mustard, salt, and pepper until well combined.
- Scoop about 3 tablespoons of egg salad onto each of 5 slices of bread.
- Top egg salad with remaining bread slices. If sandwiches feel too full and bread starts to tear when pressed, remove a little egg salad.
- Use a sandwich cookie cutter to press and cut into crustless shapes. Trim any extra crust that clings to the cutter with a knife.
- Pop sandwiches in a lunchbox for your little ones or enjoy right away.
Tips:
- Store: make sandwiches up to a day ahead, storing in the fridge. Egg salad itself lasts up to 3 days, stored in the fridge.
- Freeze: not recommended.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 211 |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 212mg |
| Sodium | 362mg |
| Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Protein | 10.25g |
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