Rec. & Review: Snowteapots Egg Salad Sandwiches-OMG

O.K. I have been on this board for years now and have always seen this recipe and review. But because it sounded "odd" I have been reluctant to try.

My sister was talking to me about egg salad sandwiches on Friday, so I gave her this recipe and all the reviews to try. She just brought this to me this morning. All I can say, is OMG, this is absolutely the best I have ever eaten!! I know all the other reviews say this also! It is so true.

If you have not tried this, you must. You will not be sorry! (Make sure it sits overnight, the consistency and taste is totally different the next day!)

Thank you so much "Snowteapots" for this awesome recipe!

Posted by: Snowteapots_IA; 10/5/04


Egg Salad Sandwiches

Boil until thick
1 Tb. butter
1 Tb. flour
2 Tb. sugar
1/2 tsp. salt
1 Tb. vinegar
1 beaten egg
1/2 c. 1/2 & 1/2 or cream

Then add:
8 oz. cream cheese
1 Tb. chopped onion
8 - 10 grated hard boiled eggs

(Note: I just chopped the eggs, did not grate) tedebear

It is very good, I made it for a function I catered a couple of years ago and they all raved, I put it on croissants. Karen

We love this eggsalad!

Thank you both for the R&R.

Nancy

What...no mayo, mustard, or sour cream? This sounds interesting, I will try it this week.

I'm wondering if you could adapt this to chicken salad, too. I have seen cooked bases like this for potato salad in the past.

 I am so tickled to see this great recipe getting  yet another Rave Review! It has become just about the only Egg Salad recipe I make now!  I have yet to find anyone who does NOT like it! I'm so grateful snowteapots shared it so very long ago.

Rebecca - the 'mayo' in this recipe is a homemade version! And IMHO, the BEST!!!! If you DO try it with Chicken Salad, please let us know how it turns out. I made a tuna version that we really enjoyed.

Thanks for the R&R!! And thanks to snowteapots yet again for sharing it!!

I do have to try this! And I was gonna add, this cooked base, sans the flour, is the one i use for my potato salad.

Thanks for the reminder about this recipe.  I'm not a huge fan of egg salad but I've made this for others and they really enjoyed it.  It's probably time to make it again- it's a sure fire compliment getter!  nkiar

Okay, I am going to have to try this. I have been ignoring it ever since it was posted because I like my old recipe just fine thank you. lol I am willing to step outside my comfort zone and give this a try. I have a question - do you add the cream cheese and eggs etc. to the boiling ingredients or wait until it cools? Is the cream cheese supossed to melt? Help me out so that this is a big success for me like it has been for so many othere.

I've read the reviews and I'm sure it is good.   I have a similar recipe (without the hard-boiled eggs) that I use for a dip.   It is excellent and something different!

I can't wait for dinner tomorrow. It is all made up and in the fridge for the flavors to meld. I did add a dash of mustard and some celery seed and lots of black pepper.

KAY - I will let you know when I try the chicken. MMM

Rebecca, you are in for a taste treat~this is an EGGSellent recipe! This is the only one I use now as my family loves it. I do add a little celery in mine, too but that is our family preference.

Deonia, you won't regret making this recipe if you like egg salad...It is one of the best!

Tria, I copied your dip recipe~thank you

Linda

Hi Everyone

this is the best you have ever eaten, my girls request it and because it take time, I don't make it often and they are disappointed when I make the old kind with mayo

I do not add the cream cheese to the hot mixture, I let it cool a bit.

Linda

Hi All!

I didn't think of it that way, but the base is similar to a homemade mayonnaise.

What types of bread do you all eat or serve it on? White, wheat, toast, bagels? I was thinking whole wheat pita pockets for today. I will serve tator tots and carrot sticks on the side as we are in a rush.

What sides do you all add to the meal?

Rebecca

bump

I made this yesterday, and it really is delicious!   I like pickle relish in mine, and next time I'll use 1 T. sugar instead of 2 T,  cause the pickle relish is sweet.  I also used a dozen eggs, and it was still very creamy.  Great recipe!!