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New Age Egg Salad

New Age Egg SaladA hearty egg salad with shredded cheddar and asiago cheeses, served on oatmeal bread with thinly sliced cucumbers, sliced cheese and lettuce.

Recipe Ingredients:

Egg Salad:
6 large hard-boiled eggs, chopped
2/3 cup shredded cheddar
1/4 cup grated Asiago
1 tablespoon grated yellow onion
1/3 cup mayonnaise
3 tablespoons plain yogurt or sour cream
1 tablespoon mustard
1/4 teaspoon ground white pepper

Sandwiches:
12 slices oatmeal bread, plain or toasted
24 thin cucumber slices 6 lettuce leaves
6 slices colby, Monterey Jack, or cheddar cheese

Cooking Directions:

  1. For the egg salad, in a bowl, combine the eggs, cheeses, and onion. Set aside.
  2. In a separate bowl, combine the mayonnaise, yogurt, mustard, and pepper; mix well. Add to the egg mixture, and mix until combined. Cover and refrigerate at least 2 hours before using.
  3. For Sandwiches: Spread about 1/3 cup of the egg salad on 1 slice of bread, and top with 4 slices of cucumber. Top with a slice of cheese and a lettuce leaf. Top with another slice of bread. Cut and serve.

Makes 6 servings.

Variations:

  • Substitute smoked cheddar for regular cheddar in the salad. Other sliced cheeses may be substituted in the sandwich also.
  • Try substituting chopped egg whites instead of whole eggs.
  • Try low-fat or no-fat mayonnaise, instead of real mayonnaise.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.