Recipe of Appetizing Egg Salad and Arugula Sandwhich

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Egg Salad and Arugula Sandwhich Recipe. Delicious Recipes & Helpful Hints Free From Kraft® Kitchens. Crusty slices of rustic bread spread with garlicky mayonnaise make a great foundation for open-faced sandwiches topped with lightly dressed arugula and a fried egg.

You can have Egg Salad and Arugula Sandwhich using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Egg Salad and Arugula Sandwhich

1. It’s 6 of hard boiled eggs.
2. You need 6 slice of of bread.
3. Make ready 1/4 cup of Miricle Whip.
4. Prepare 3 tbsp of Relish.
5. Take 1/4 tsp of onion salt.
6. It’s 1/4 tsp of garlic salt.
7. Take 1 of salt and pepper to taste.
8. Take 1 1/2 cup of Arugula.
9. Prepare 1 of Balsamic Vinaigrette.

Line the bottom half with radicchio and arugula leaves, and top with the egg salad.Cover with the top half, and cut the sandwich into wedges.Place eggs in a large saucepan and cover with cold water.Place pot on the stove on high heat, bringing water to a full boil.

Egg Salad and Arugula Sandwhich instructions

1. Chop 3 of your hard boiled eggs in a mixing bowl..
2. Take the yoke out of the other three eggs and place in a seperate bowl. Chop up the egg whites and add to the first bowl..
3. Add Miricle Whip, relish, garlic and onion powder to the bowl with the egg yolks and mix it all together until it becomes a paste..
4. Mix paste together with the chopped eggs and add salt and pepper to taste..
5. Grab a slice of bread and spead on your egg salad..
6. Mix balsamic vinaigrette with the arugula until its lightly coated, and then add it on top of the egg salad..
7. Top off your sandwhich with the other slice of bread and enjoy!.

The details: paprika-spiced egg salad nestled between buttery.Johnny's Seasoning Salt Dash of Johnny's Seasoned Pepper arugula leaves cherry tomatoes, quartered toasted bread Directions: Mix eggs, mayonnaise, Dijon mustard, onion powder, Johnny's Seasoning Salt, and Johnny's Seasoned Pepper in a bowl.Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using.

Shut the heat off and cover the pot with a fitted lid.Top each with radicchio, egg salad, and arugula if desired.Cook's Notes For best results, use organic eggs and thinly sliced bread to enhance the bright-yellow salad made crunchy with celery and radicchio.Bring a medium pot of water to a boil.Gently lower in eggs one at a time and reduce to a simmer.