Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
These mini sandwiches are great as a snack or for lunch.CACFP CREDITING INFORMATION1 oz eq meat alternate ½ oz eq grains Source Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp
- 2 Tbsp
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3
*See Marketing Guide
Instructions
- Wash hands with soap and water for at least 20 seconds.
- Boil eggs: Place eggs in a small pot. Add water until there is 1" of water above the eggs. Place on the stove on medium-high heat. Bring to a boil. Remove eggs from heat. Cover and let eggs stand in hot water for 12 minutes to hard-boil the eggs. Wash hands after touching uncooked eggs.
- While eggs are cooking, prepare an ice bath. Place ice and water in a bowl. Set aside.
- When eggs are done, remove with a slotted spoon and place in the ice bath for 10 minutes.
- Peel and chop eggs.
- In a small bowl, combine eggs, green onions, celery, pepper, dry mustard, mayonnaise, and pickle relish. Stir until well-blended (see notes).
- Place ¼ cup of egg salad between each bun.
- Cut sandwich in half.
- Serve 1 half. Serve immediately, or keep cold at 40 °F or lower.
Nutrition INFORMATION
Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Homes
Amount Per Serving
1 half Mini Egg Salad Sandwich
Calories
101
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
104
mg
35
%
Sodium
95
mg
4
%
Total Carbohydrate
9
g
3
%
Dietary Fiber
0
g
0
%
Total Sugars
3
g
3
%
Added Sugars included
3
g
Protein
4
g
8
%
Calcium
21
mg
2
%
Iron
0
mg
0
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
- Contains eggs (mayonnaise) and wheat (rolls). Rolls can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
- Sesame can appear as an ingredient in foods where it might not be expected (rolls) and may be included in ingredient statements as “spice” or “flavoring.”
- The ice bath will cold the eggs quickly and make them easier to peel.
- If preparing in advance, store egg salad in an airtight container at 40 °F or lower until ready to assemble sandwiches.
- Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume
