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Egg Salad Sandwiches

I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
6 Servings - 25 min -
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Servings:6  | Calories:555 | Total Fat:25g  | Chol:186mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 5g
25 %
Total Carb 65g
22 %
Fiber 8g
32 %
Sugars 6g
Cholesterol 186mg
62 %
Sodium 1054mg
44 %
Protein 18g
36 %
61% Slices rye bread
24% Mayonnaise
12% Eggs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 large eggs , unbroken
1 stalk celery , complete with leaves chopped fine
2 tablespoons fresh chives , chopped fine
1 tablespoon fresh Italian parsley , chopped fine
1 / 8; teaspoon coarse black pepper
1/4 teaspoon balsamic vinegar
1/2 cup mayonnaise , more if desired for consistency
24 -40 slices pumpernickel rounds or 24 -40 slices rye bread or 24 -40 slices crackers

Directions : View recipe directions on
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