Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers
Age Group: Ages 3-5
Serving Size: 25-50
These mini sandwiches are great as a snack or for lunch.CACFP CREDITING INFORMATION1 oz eq meat alternate½ oz eq grains SOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Quantity
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Quantity
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Quantity
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Quantity
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
*See Marketing Guide
Ingredients
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
Quantity
25 Servings
Weight
- - - Eggs, fresh, large, whole
- ½ oz Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- 2 oz Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- - - Black pepper, ground
- - - Mustard, dry, ground
- 4 oz Mayonnaise, reduced-fat
- - - Pickle relish, sweet
- 12½ oz (at least 350 g) Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
Measure
- 13 eggs Eggs, fresh, large, whole
- ¼ cup Onions, green, fresh, chopped* (gently wash green onions under running water before cutting)
- ½ cup Celery, fresh, ¼" diced* (gently wash celery under running water before cutting)
- ¼ tsp Black pepper, ground
- 1 tsp Mustard, dry, ground
- ½ cup Mayonnaise, reduced-fat
- 1 Tbsp + 1 tsp Pickle relish, sweet
- 12½ - Rolls or buns (hamburger, brioche, etc. at least 28 g or 1 oz each)
50 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
- 25 oz (at least 700 g) 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 ts[ Black pepper, ground
- 2 tsp Mustard, dry, ground
- 1 cup Mayonnaise, reduced-fat
- 2 Tbsp + 2 tsp Pickle relish, sweet
- 25 - Rolls or buns
*See Marketing Guide
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.
- Cut sandwich in half.
- Serve 1 half. Serve immediately, or keep cold at 40 °F or lower.
Nutrition INFORMATION
Nutrition Facts
Mini Egg Salad Sandwiches USDA Recipe for Child Care Centers
Amount Per Serving 1 half Mini Egg Salad Sandwich
Calories 101
Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 104mg35%
Sodium 95mg4%
Total Carbohydrate 9g3%
Dietary Fiber 0g0%
Total Sugars 3g3%
Protein 4g8%
Calcium 21mg2%
Iron 0mg0%
*
*Marketing Guide
25 Servings:
Celery, fresh: 2½ oz Green onions, fresh: 1½ oz
50 Servings:
Celery, fresh: 5 oz Green onions, fresh: 2¾ oz
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. - The symbol indicates the recipe is whole grain-rich.
- Creditable grains contribution calculated using the Recipe Analysis Workbook,
Method A.
Yield / Volume
25 Servings:
2 lb 11¾ oz25 Mini Egg Salad Sandwich halves
50 Servings:
5 lb 11 oz50 Mini Egg Salad Sandwich halves