Egg Salad Club Sandwiches


  • 2/3 cup mayonnaise, divided
  • 4 large hard-cooked eggs, chopped
  • 1 celery rib, diced
  • 4 bacon slices, cooked and crumbled
  • 1/4 cup chopped fresh chives
  • 1 tablespoon minced sweet onion
  • 1/4 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground pepper
  • 12 very thin white or wheat sandwich bread slices, lightly toasted
  • 1 cup firmly packed fresh spinach
  • Garnish: whole fresh chives


  • Bring a large pot of salted water to a boll. Add potatoes and cook untill tender but still firm, about 5 minutes. Drain and set aside to cool.
  • Stir together 1/3 cup mayonnaise and next 7 ingredients.
  • Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.
  • Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.
  • Sweet-Pickle Egg Salad Club: Omit bacon and chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.
  • Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

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