Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Centers

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These mini sandwiches are great as a snack or for lunch.

CACFP CREDITING INFORMATION

1 oz eq meat alternate

½ oz eq grains

Source

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time20

Total Time35

Keyword: 6 serving, Ages 3-5, Spring 2022, CACFP Snack Menu Planner - Family Recipes, CACFP Snack Menu Planner - Family Recipes Ages 3-5

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Snack

Conventional Meal Category: Vegetarian, Sandwich/Wrap

Program Meal Component: Grains, Meat Alternates

Meal Service Temperature: Cold

Cooking Method: Boil

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 101

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.,)

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.,)

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.