Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Homes
Age Group: Ages 6-18
Serving Size: 6
These mini sandwiches are great as a snack or for lunch.CACFP CREDITING INFORMATION2 oz eq meat alternate1 oz eq grainsSource: Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Quantity
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Ingredients
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Quantity
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
*See Marketing Guide
Ingredients
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Quantity
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
*See Marketing Guide
Ingredients
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Quantity
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
*See Marketing Guide
Ingredients
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
Quantity
6 Serving
- 6 - Eggs, fresh, large, whole
- 2 tbsp
- ¼ cup
- ⅛ tsp Black pepper, ground
- ½ tsp Mustard, dry, ground
- ¼ cup Mayonnaise, reduced-fat
- 1 tbsp + 1 tsp Pickle relish, sweet
- 6
*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 small bowl, combine eggs, green onions, celery, pepper, dry mustard, mayonnaise, and pickle relish. Stir until well-blended (see notes).
- Place ¼ cup of egg salad between each bun.
- Serve 1 sandwich. Serve immediately, or keep cold at 40 °F or lower.
Nutrition INFORMATION
Mini Egg Salad Sandwiches USDA Recipe for Family Child Care Homes
Amount Per Serving
1 Mini Egg Salad Sandwich
Calories
203
Total Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
209
mg
70
%
Sodium
194
mg
8
%
Total Carbohydrate
19
g
6
%
Dietary Fiber
0
g
0
%
Total Sugars
5
g
6
%
Protein
8
g
16
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:• Contains eggs (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.
Yield / Volume
