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Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Center

These mini sandwiches are great as a snack or for lunch.
CACFP CREDITING INFORMATION
2 oz eq meat alternate
1 oz eq grains
Source: Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Quantity
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Ingredients
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Quantity
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide

Ingredients
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Quantity
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide

Ingredients
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Quantity
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)
*See Marketing Guide

Ingredients
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (at least 28 g or 1 oz each) - Rolls or buns (hamburger, brioche, etc.,)

Quantity
 

6 Serving

  • 6 - Eggs, fresh, large, whole
  • 2 tbsp Onions, green, fresh, chopped (gently wash green onions under running water before cutting)
  • ¼ cup Celery, fresh, ¼" diced (gently wash celery under running water before cutting)
  • ⅛ tsp Black pepper, ground
  • ½ tsp Mustard, dry, ground
  • ¼ cup Mayonnaise, reduced-fat
  • 1 tbsp + 1 tsp Pickle relish, sweet
  • 6 (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.
  • Serve 1 sandwich. Serve immediately, or keep cold at 40 °F or lower.

Nutrition INFORMATION

Nutrition Facts
Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Center
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 Carbohydrates 19g6%
Dietary Fiber 0g0%
Total Sugars 5g6%
Protein 8g16%
Calcium 42mg4%
Iron 1mg6%
*
*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