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Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Centers

Age Group: Ages 6-18
Serving Size: 6
These mini sandwiches are great as a snack or for lunch.
2 oz eq meat alternate
1 oz eq grains
Source: Team Nutrition CACFP Easy Recipe Project
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 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.
  • Serve 1 sandwich. Serve immediately, or keep cold at 40 °F or lower.


Nutrition Facts
Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Centers
Amount Per Serving 1 Mini Egg Salad Sandwich
Calories 203 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g19%
Cholesterol 209mg70%
Sodium 194mg8%
Total Carbohydrate 19g6%
Dietary Fiber 0g0%
Total Sugars 5g6%
Protein 8g16%
Calcium 42mg4%
Iron 1mg6%
*Marketing Guide
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