Oven Grilled Reuben Sandwiches For A Crowd
- 8 Cups canned sauerkraut
- 1 Tablespoon caraway seeds
- 48 Slices Swiss cheese
- 6 to 7 Pounds corned beef
NOTE: Use about 8 thin slices corned beef when layering.
Non stick spray
Preheat oven to 475F degrees coat about 3 baking sheets with non stick spray.
Stir together the sauerkraut and caraway seeds set aside.
Spread dressing evenly on 1 side of each bread slice.
Layer 24 RYE bread slices with cheese, kraut and corned beef.
Layer 24 PUMPERNICKEL bread slices with cheese, kraut and corned beef.
Place the layered PUMPERNICKEL bread on top of the layered RYE.
NOTE: This makes double decker sandwiches.
Top with remaining 24 RYE bread slices place sandwiches on prepared trays.
Bake about 15 minutes until golden brown and cheese slightly melted.
Serve warm makes 24 sandwiches.
Homemade Egg Salad Is Classic On The Canadian Prairies
And omnipresent at every funeral you will attend on the prairies. Usually in white bread sandwiches, quartered. Funeral food is never tasty. It sustains. The egg salad can be the best bite at a typical funeral, depending upon how it is made. Dad wanted really good food at his funeral which will be called a celebration of his life from this point on. The egg salad was an after thought, but an important addition to the celebratory fare we prepared to fulfill his request to feed his guests really good food.
My father died on January 27th on that early Monday morning. Though he had been ill and I anticipated a few other days may have been his last, we did not expect it to be this one. Even though I have no guilt, no regrets, and lifetimes of happy wonderful love filled memories of my life with my dad and of the tender moments of caring for him through his last days, it was still a shock.
He didnt want a traditional funeral. He wanted a luncheon upstairs in the beautiful party room of the condo he and mom lived in. He asked me to be the MC and keep the ceremony short. Say a few words. Anyone who wants to can say something, then just serve some really good food and let the crowd visit.
So, dad we made some really good food. Garlic stuffed prime rib on homemade buns turkey with cranberries on homemade buns and we couldnt resist the homemade egg salad. We know how much you loved it, too.
In our family, we chop the eggs very finely.
We mince the onion.
Love ya, dad.
Having Problems Peeling Your Eggs
Like many people I have experienced the utter frustration at peeling eggs.
I have picked up many tips over the years some which seem to really help, some which seemed utterly pointless
- Don’t use very fresh eggs! The fresher the eggs, the harder they are to peel.
- Leave fresh eggs to sit in the fridge for several days before trying to hard boil them.
- If you do use very fresh eggs, add a little baking soda to the water to help the peeling process a little.
- Once boiled, if you are finding the eggs difficult to peel, crack the shell the whole way round then place them in some cold water to soak for a short time before trying to peel them again.
- A little like the tip above, place the eggs in a plastic container, add a little cold water, place the lid on the container and shake till the egg shells crack. Leave to soak for a few minutes before removing and peeling.
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How I Make Hard
Add all my eggs to a large pot. Cover with cool tap water. Set on the stove, turn to high heat, and then set a timer for 14 minutes. When the timer goes off, take the pot off the stove and place eggs in cold water. I start peeling after a couple of minutes. Some folks say the longer they cool the easier they are to peel. And if I am being completely honest, I dont always use the ice bath. Sometimes I just drain the boiling water and fill with a pot with cold tap water. What can I say? I do what I want.
Now, this method doesnt work for everyone. Some peoples stoves heat at different speeds and the eggs need more or less time. Sometimes you start off with very cold eggs and the eggs need more time. And some folks grew up with the green discoloration around the yolk and actually prefer a very hard boiled egg!
I dont want to tell anyone how to boil eggs because it seems like most folks have a grasp of what works best for them. Simply Recipes offers a great standard guide for How to Boil Eggs if you want more instruction.
How Many Boiled Eggs To Make Eight Egg Salad Sandwiches
The All-American Classic Egg Salad is a staple in sandwiches, served at potlucks and picnics. Chopped hard boiled eggs mixed with mayonnaise and mustard, seasoned with fresh herbs, diced red onion and celery make for the best sandwich filling!
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To Make Egg Salad Sandwiches
Mash the yolks with mayonnaise until completely smooth and then fold in the whites. This makes for the best egg salad, it comes out so creamy!
I use an egg slicer to chop the whites placing the white in the slicer, cut and then turn the egg and placing it through again. Make the chopping really quick! I use my egg slicer for other things too like strawberries, kiwi and its especially great for cutting mushrooms to make chicken marsala.
How To Make Classic Egg Salad
Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Carefully pour out the hot water place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water let stand until the eggs are room temperature, about 10 minutes.
Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.
Meanwhile, finely chop the herbs, celery, and scallions.
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.
Add the chopped eggs, celery, scallions, and parsley.
Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.
If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning I find the flavors mellow out a bit after some time in the fridge.
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Carefully Look At The Egg Size To Prepare Egg Salad
There are different sizes of eggs from miniature, medium, large, or extra giant eggs suitable for egg salads. You may have to take 5-6 of those to prepare an egg salad with small undersized eggs. Or if you handpicked gigantic eggs like that of an ostrich, only one full-size egg is a superior choice to make an egg salad for a dozen of people at least. Although it is worthwhile to remember that ostrich egg or duck has a foamy texture, chicken eggs offer a richness of unique flavor.
Many believe in ready-to-go snack meals in such cases, how many eggs for egg salad to include in your grocery list is influenced by your daily egg salad intake. For fast cooking, pre-boil a dozen eggs for the whole week and keep them stored in your fridge. You can add boiled egg in the range of salad to give it a purely exceptional flavor.
How To Make The Perfect Egg Mayonnaise Sandwich
If its true you only regret the things you dont do , Im looking forward to a fair few spectral egg mayonnaise sandwiches flitting accusingly above my deathbed. Thanks to a combination of infantile egg-related squeamishness and a dislike of vinegary long-life mayonnaise, I didnt taste one until the age of 25.
Ive made up for it since: with the true zeal of a convert, I now believe egg mayonnaise to be one of the great sandwich fillings of all time. Creamily comforting, but substantial enough to satisfy, soft and rich without being cloying, with an old-fashioned subtlety of flavour, its a simple, but nevertheless profound pleasure.
Give me egg mayonnaise over avocado and chipotle chickpea wrap, or a southern-fried chicken sub any day of the week as Gary Rhodes observes: one of the most popular features of afternoon tea maybe because its one of those fillings we rarely make at home. Which is a shame, because, although Ive never come across a passingly fresh egg mayonnaise sandwich I didnt like, I have to say, theyre even better when theyre homemade.
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Look For An Egg Salad Recipe Fit Your Daily Egg Consumption
We all know that chemicals are common in different food supplies thus, eggs are no longer safe as a healthy diet. Therefore, egg purity is another factor to be assessed before the selection of egg for egg salad. Additionally, people often enhance their salad with ingredients like parsley, mustard, and other particular preferences. However, the original egg salad had the most straightforward recipe with few ingredients we mentioned before as well.
Experts advise having a maximum of two eggs per day however, you can even go for six eggs daily, which sounds shocking! Well, an athlete may not mind going overboard with egg-based diets, but it will soon deprive you of other vital nutrients for a healthy being.
After a heavy workout, you can treat yourself to a sandwich densely filled with boiled eggs. Although, you may need more than one egg now to make your salad more appetizingly delicious. Eggs are a protein-rich food thats why many people rely on daily egg intake as a high-quality protein source.
Making Egg Salad Ahead Of Time
Egg salad is perfect for a quick, healthy breakfast or lunch. I love adding it to a slice of toasted multi-grain bread or spooning it over salad greens. Egg salad is best eaten within 2 days of making it. We recommend using food-safe glass containers to store egg salad.
You can make hard boiled eggs and store them in the refrigerator up to a week. Once you have made hard boiled eggs, remove them from the water and plunge into cold water to stop them from cooking. Then remove the eggs from the cold water and pat dry. Store the unpeeled eggs in your refrigerator up to one week.
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. Adam and Joanne
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Think Intelligently Of The Number Of Eggs In Egg Salad
If you look for a plain recipe for an egg salad, use boiled eggs along with chopped onions, salt, pepper, other seasonings, and mayonnaise. The base is hard-boiled eggs, but how many eggs for egg salad you would go with is everyones personal choice and varies as per specific criteria, which we will discuss here.
Or, you could either enjoy eggs with cheese, bacon, or tomatoes with eggs. To increase your salads carb content, people often add noodles or pasta to make it even more delicious, bulky, and attractive. But cooked noodles should not be kept for long in the refrigerator as it is based on starch and could have been invaded by foodborne pathogens.
Egg Salad Lightened Up
Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories. Try these new takes on the traditional recipe.
The Heavy Hitters
An average deli egg salad sandwich can have more than 550 calories, 30 grams of fat and 445 milligrams of cholesterol — yikes! Where does all that come from? Well, the main ingredients: eggs and mayo. The biggest issues with these foods are cholesterol and saturated fat. Both can clog arteries and contribute to high-cholesterol levels when you’ve got too much in your diet.
Eggs are actually loaded with many healthy nutrients including protein, omega-3 fats and vitamin B-12. One large egg also contains 2 grams of saturated fat, about 210 milligram of cholesterol and 70 to 75 calories. Those with high cholesterol or a family history of heart disease want to stick to 300 milligrams or less of cholesterol per day. Lots of folks skip the egg yolks to reduce cholesterol. Yolks have the same amount of protein as the whites, but most of the other nutrients are in the yolk.
Mayonnaise, which is made mostly from oil and eggs, is a high-cal condiment. One tablespoon has 90 calories, 10 grams of fat, 1.5 grams of saturated fat and 5 milligrams of cholesterol. Most egg salad recipes I come across have way more than 1 tablespoon in them.
What’s An Egg Salad Lover To Do?
- Recipes to try:
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How Do You Make Classic Egg Salad
- Start by boiling your eggs following the method outlined in our Perfect Hard-Boiled Eggs cooking lesson. In this lesson, we share all of our tips and tricks that will ensure perfectly-cooked eggs that are easy to peel.
- We prefer to coarsely chop the egg whites and yolks, so the finished egg salad has a bit of texture as you bite into it.
- Use a good mayonnaise in your egg salad. Our homemade mayonnaise is easy, delicious and extra silky. But if you go the store-bought route, we recommend Hellmanns mayonnaise. Just keep in mind that it is really easy to put too much mayonnaise in an egg salad, so start with a little, then add more as needed. We think we have the proportions of mayonnaise-to-egg just right in this classic egg salad recipe.
- Season with a pinch of table salt and white pepper. Table salt is preferred over coarse kosher salt because it will dissolve more easily in your egg salad dressing. Similarly, white pepper is ground more finely than black pepper, plus you wont see black flecks throughout your egg salad.
- Mix in the mayonnaise and seasonings while the eggs are still warm. This will help infuse the flavors throughout the salad, as well as make it easier to mix together.
- Cool this classic egg salad completely before serving for the very best flavor.
Serve Your Egg Salad Recipe
We are so not mad at a simple recipe like Sampson’s classic, just-the-basics egg salad recipe. But we wanted to know if she had any tips she could share for spicing things up a bit if someone so desired. And guess what? It turns out her family is full of spice lovers as well, with Sampson telling Mashed, “We love sriracha in this recipe!” If this isn’t quite your cup of tea, she suggests, “You can also add bacon bits, pickle relish, dill pickle relish, more salt, Dijon mustard, and so much more to the recipe!”
Once you have customized your egg salad to your taste, Sampson recommends serve it on simple, soft white bread or wrapping it up in tortillas. This dish also works well served with crackers or pita chips as a dip, say, for a quickie appetizer, or even for lunch. Or why not simply scoop some egg salad on lettuce for a satisfying salad?
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Peel And Mash Your Eggs For This Egg Salad Recipe
After you have mastered hard boiling your eggs, the first step to pulling off this basic yet blissful egg salad recipe is to go ahead and perform a much-dreaded task peeling all those eggs! The good news is that Sampson also has a little tip to share with home cooks when it comes to getting the shell to come off the egg more manageably. “Use older eggs,” she advises Mashed, adding, “If the eggs are proving hard to peel, sometimes peeling them under running water makes the job easier.” Another tried-and-true trick is to add a bit of vinegar to your hard boiled eggs to make peeling off the shell a less aggravating chore.
Once your eggs are de-shelled, you will place them in a bowl and get to mashing them with a fork, creating chunks that are larger or smaller, depending on your preference.
Simple Egg Salad Sandwich Recipe
Once upon a time, as in yesterday, there was a family divided. They made their choices, they took sides. Neither would budge to accommodate the other.
It was a battle of the egg salads. One recipe made with the traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.
My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad, and Miracle Whip was my flavor enhancer of choice.
And then it happened. On a trip to New York City I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me a convert. I had switched sides. I was now a mayo lover.
My family is still far from making the jump to the other side. I am outnumbered.
The end result? Each egg salad that is made in our house is made in two versions, one with finely chopped hard boiled egg that is barely moistened with the tang of mayo and a bit of mustard. The other delivers a more generous dollop of the far sweeter Miracle Whip mixed into heartier chunks of egg.
So which kind of lover are you? Miracle Whip or Mayonnaise?
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