Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers

Print Recipe Add to Collection

5 from 1 vote

Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers

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

TeamNurtrition.USDA.gov

Prep Time1

Total Time1

Course: Snack

Keyword: CACFP, Ages 6-18, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 6-18

Age Group: Ages 6-18

Serving Size: 25-50

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

25 Servings

Calories: 203

Ingredients

25 Servings

Weight

- - Eggs, fresh, large, whole
1 oz

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
4 oz

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
- - Black pepper, ground
- - Mustard, dry, ground
8 oz Mayonnaise, reduced-fat
- - Pickle relish, sweet
- <br>- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

Measure

25 eggs Eggs, fresh, large, whole
½ cup

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
1 cup

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
½ tsp Black pepper, ground
2 tsp Mustard, dry, ground
1 cup Mayonnaise, reduced-fat
2 Tbsp + 2 tsp Pickle relish, sweet
25
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

50 Servings

Weight

- - Eggs, fresh, large, whole
2 oz

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
8 oz

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
- - Black pepper, ground
- - Mustard, dry, ground
1 lb Mayonnaise, reduced-fat
- - Pickle relish, sweet
-
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

Measure

50 eggs Eggs, fresh, large, whole
1 cup

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
2 cups

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
1 tsp Black pepper, ground
1 Tbsp + 1 tsp Mustard, dry, ground
2 cups Mayonnaise, reduced-fat
⅓ cup Pickle relish, sweet
50
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

-

25 Servings

Weight

- - Eggs, fresh, large, whole
1 oz

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
4 oz

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
- - Black pepper, ground
- - Mustard, dry, ground
8 oz Mayonnaise, reduced-fat
- - Pickle relish, sweet
- <br>- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

Measure

25 eggs Eggs, fresh, large, whole
½ cup

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
1 cup

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
½ tsp Black pepper, ground
2 tsp Mustard, dry, ground
1 cup Mayonnaise, reduced-fat
2 Tbsp + 2 tsp Pickle relish, sweet
25
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

50 Servings

Weight

- - Eggs, fresh, large, whole
2 oz

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
8 oz

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
- - Black pepper, ground
- - Mustard, dry, ground
1 lb Mayonnaise, reduced-fat
- - Pickle relish, sweet
-
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

Measure

50 eggs Eggs, fresh, large, whole
1 cup

Onions, green, fresh, chopped*
(gently wash green onions under running water before cutting)
2 cups

Celery, fresh, ¼" diced*
(gently wash celery under running water before cutting)
1 tsp Black pepper, ground
1 Tbsp + 1 tsp Mustard, dry, ground
2 cups Mayonnaise, reduced-fat
⅓ cup Pickle relish, sweet
50
- Rolls or buns
(hamburger, brioche, etc. at least 28 g or 1 oz each)

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 large bowl, combine eggs, green onions, celery, pepper, dry mustard, mayonnaise, and pickle relish. Stir until well-blended (see notes).
Place ¼ cup (#16 scoop) of egg salad between each roll or bun.
Serve 1 sandwich. Serve immediately, or keep cold at 40 °F or lower.

Notes

Contains eggs (eggs and 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.

Nutrition