Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Centers
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 Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide
Ingredients
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
Quantity
- 3 Eggs, fresh, large, whole
- 1 Tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
- 2 Tbsp Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
- A pinch Black pepper, ground
- ¼ tsp Mustard, dry, ground
- 2 Tbsp Mayonnaise, reduced-fat
- 2 tsp Pickle relish, sweet
- 3 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*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
Nutrition Facts
Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Centers
Amount Per Serving 1 half Mini Egg Salad Sandwich
Calories 101
Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 104mg35%
Sodium 95mg4%
Total Carbohydrates 9g3%
Dietary Fiber 0g0%
Total Sugars 3g3%
Protein 4g8%
Calcium 21mg2%
Iron 0mg0%
Added Sugar 3g
*
*Marketing Guide
The CHEF TIPS:
Yield / Volume