Mouth-Watering Egg Salad Tramezzini Recipe for Lunch
If there’s anything I love more than cooking, it’s throwing parties. And when it comes to hosting a successful one, having delicious finger foods on hand is key. That’s why I’m excited to share my egg salad tramezzini recipe with you today.
Tramezzini are a type of Italian finger sandwich that are perfect for serving at tea parties, bridal showers, or any other event where high tea is on the menu. Traditionally, they’re made with white bread and stuffed with an assortment of fillings ranging from tuna and olive oil to prosciutto and arugula. For my take on tramezzini, I’ve filled them with a homemade egg salad that’s both easy and delicious.
Egg salads have been around for decades, but they remain a classic staple in homes across the world. They’re versatile enough to be made for breakfast, lunch, or dinner and they go perfectly with all types of bread from bagels to toast. This salad tramezzini recipe combines both these classics into one scrumptious dish.
So whether you’re hosting a fancy event or simply looking for an easy-to-make meal, my egg salad tramezzini recipe will fit the bill perfectly. With its flavorful combination of fresh ingredients including asparagus spears, hard-boiled eggs, and lemon mayonnaise, it’s bound to become your new favorite tea sandwich.
Why You’ll Love This Recipe
Are you in search of a recipe that is easy to make and will also satisfy your taste buds? Look no further than this Egg Salad Tramezzini recipe. The recipe may seem simple, but the end result packs a flavor punch that will impress even the toughest of food critics.
Firstly, let’s talk about the star of the dish – the hard boiled eggs. Hard boiled eggs are not only nutritious with a high protein content, but they’re also versatile and can be transformed into different dishes, such as an egg salad sandwich or a Japanese egg salad. In this recipe, chopped hard boiled eggs are mixed with flavorful additions such as fresh ground black pepper, salt and lemon mayonnaise to create a rich and creamy egg salad filling.
The recipe also includes asparagus spears which add a delightful crunch and freshness to every bite. These spears are first sautéed until tender before being added to the egg salad mixture. The spears’ woody stems are removed before cooking to ensure a crisp-tender texture that complements the creaminess of the egg salad.
Another reason that you’ll love this recipe is its versatility. Use it as a filling between two slices of white bread for a classic egg salad sandwich or utilize it as part of an Italian finger sandwich platter for your next party. The recipe can even be adjusted for vegan guests by substituting tofu for the hard-boiled eggs.
Finally, this Egg Salad Tramezzini recipe is easy to make with just a few simple steps. It can be whipped together in under 30 minutes and is perfect for make-ahead tea sandwiches or last-minute club sandwich cravings.
In sum, this Egg Salad Tramezzini recipe is sure to please anyone who loves delicious and easy-to-make food with healthy ingredients. Don’t miss out on trying out this amazing recipe for your next gathering!
Ingredient List
- 5 large eggs
- 3 medium asparagus spears, woody stems removed
- 1/2 cup lemon mayonnaise (2 tbsp homemade mayonnaise, 2 tbsp plain Greek yogurt, 2 tbsp canned tuna or olive oil, 2 tbsp lemon juice, salt and pepper to taste)
- 1/2 tsp Dijon mustard
- Salt and fresh ground black pepper to taste
- 18 slices white bread (for tramezzini) or Italian finger sandwiches
- 4 ounces canned tuna or canned salmon
- 1 tablespoon diced celery
- 1 tablespoon diced tarragon
- 1 tablespoon diced bacon
This egg salad tramezzini recipe is a delightful twist on the classic egg salad sandwich. It features finely chopped hard-boiled eggs mixed with seasoned mayonnaise and fresh asparagus spears. The lemon mayonnaise adds tangy flavor to the egg salad, while the asparagus provides a slightly crunchy texture. The bread can be substituted for white bread or Italian finger sandwiches. You will also need some canned tuna or canned salmon for added flavor.
The Recipe How-To
Step 1: Boil the Eggs
– First, start by boiling 5 large eggs in a saucepan for about 10 minutes until they are hard boiled.
– After boiling, place the eggs under cold water to cool them down, and peel them when cooled.
Step 2: Cook the Asparagus
– While the eggs are boiling, prepare the asparagus by washing and trimming the tough, woody stems off of 3 medium asparagus spears.
– Then, bring a pot of salted water to boil and cook the asparagus for about 3-4 minutes until tender yet still crisp.
– Once done, place them in cold water to halt cooking.
Step 3: Make the Lemon Mayonnaise
– For the lemon mayonnaise, combine 2 tablespoons mayonnaise with 2 tablespoons of plain Greek yogurt, 1/2 teaspoon of dijon mustard, juice from one lemon or about 2 tablespoons lemon juice, and finely chopped fresh tarragon leaves. Season it with salt and pepper to taste.
Step 4: Prepare the Egg Salad Mixture
– Finely chop the cooled asparagus spears and put them in a mixing bowl.
– Crumble all of the hard boiled eggs into small pieces and add them to the bowl with asparagus.
– Add in 1 tablespoon of finely chopped celery, then mix in the previously made lemon mayonnaise mixture.
Step 5: Assemble the Sandwiches
– Cut off crusts from four slices of white bread.
– Trim edges if necessary.
– Spread a thin layer of butter on one side along with some dijon mustard (if desired)
– Spread a generous amount (about 1/4 inch thick) egg salad mixture above butter
– Put slices together having egg salad mixture in between two slices.
Step 6: Refrigerate before Cutting into Fingers
– Wrap each completed sandwich tightly in plastic wrap and refrigerate them for about an hour so that they set.
– After chilling, cut each sandwich into three finger sandwiches using a serrated knife.
Now you can enjoy these scrumptious egg salad tramezzini sandwiches.
Substitutions and Variations
If you’re looking to mix things up a bit, there are plenty of ways to customize this Egg Salad Tramezzini recipe. Here are some of my favorite substitutions and variations:
1. Vegetarian or Vegan: To make this recipe vegetarian or vegan, simply omit the hard-boiled eggs and use tofu egg or mashed avocado instead. You can also swap the mayonnaise for a vegan alternative like plain Greek yogurt or hummus.
2. Tuna Salad: For a twist on the classic Egg Salad Tramezzini, try using canned tuna in place of the boiled eggs. Mix the tuna with chopped celery, mayonnaise, Dijon mustard, salt, and pepper to make a delicious tuna salad filling.
3. Bacon and Asparagus: Love bacon? Add cooked and crumbled bacon to the egg salad mixture for an extra savory flavor. Roasted asparagus spears also make a great addition to this recipe, adding a bit of crunch and earthiness.
4. Herbaceous: If you’re a fan of fresh herbs, try mixing in some chopped tarragon or parsley to your egg salad mixture. This will add a bright, herbaceous flavor that’s perfect for spring.
5. Mini Egg Sandwiches: Cut the bread slices into small rounds or squares to create mini finger sandwiches that are perfect for bridal showers or baby showers.
No matter which variation you choose, don’t be afraid to experiment and make it your own!
Serving and Pairing
Egg Salad Tramezzini is a versatile dish that can be served as a light lunch, brunch or snack. Its delicate flavor and creamy texture pairs excellently with different accompaniments and beverages.
When it comes to serving, I recommend cutting the tramezzini into small triangles, perfect for tea sandwiches or finger food. If you want to go for a club sandwich style, you can toast the bread, pile up layers of egg salad, lettuce, tomato and bacon – a new take on a classic sandwich.
The simplicity of egg salad tramezzini makes it an ideal base to experiment with flavors. You can serve it alongside a fresh garden salad or roasted vegetables like asparagus spears drizzled with olive oil and sea salt. Don’t forget the pepper to give aroma to the dish!
For your beverages, pair the egg salad tramezzini with iced tea or lemonade. These cold drinks complement the dish and balance out its richness. You can also serve it with your favorite white wine or beer for a more festive vibe.
This recipe is so delicious that even non-egg lovers will appreciate it. For vegan guests, you can substitute boiled eggs with tofu eggs or vegan mayonnaise. You can also elevate the dish’s flavors by adding fresh herbs like tarragon, offering an unusual twist that enhances its taste.
In conclusion, Egg Salad Tramezzini is an easy and manageable menu item that will impress your guests. You’ll find this nutritious delicacy perfect for every occasion – whether you’re hosting your friends for an afternoon tea party or enjoying a club sandwich watching Augusta National!
Make-Ahead, Storing and Reheating
Congratulations, you’ve successfully made your egg salad tramezzini recipe! Now, let’s talk about what to do with the leftovers or how to plan ahead and make things easier for when you’re making these sandwiches for a party.
Make-Ahead:
The egg salad mixture can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. This is especially helpful if you’re planning on making a large batch for a party or if you’re making it for your meal prep routine.
Storing:
Store your egg salad tramezzini in the fridge wrapped in plastic wrap or stored in an airtight container for up to 24 hours before serving. It’s best to keep them stored in the fridge until you are ready to serve them.
Reheating:
If you need to reheat the egg salad tramezzini, simply toast them in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until heated through. Avoid reheating them in the microwave as it will make the bread soggy.
Here’s a tip: If you’re worried about your bread getting soggy, spread some dijon mustard on one side of each slice of bread before assembling your sandwich. It will add flavor and help prevent the bread from getting too wet from the egg salad mixture.
Now that you know how to store and prepare these sandwiches, it’s time to sit back and enjoy the fruits of your labor!
Tips for Perfect Results
To ensure perfect results with this egg salad tramezzini recipe, the following tips will come in handy.
Firstly, ensure that you use fresh ground black pepper and salt to spice up your egg salad mixture. This will result in a well-flavored egg salad, which is the star of this recipe.
Secondly, when preparing the asparagus spears, trim off the woody stems to prevent chewiness, as they are not edible. Medium-sized asparagus would be ideal for this recipe.
Thirdly, eggs are the main ingredient in this egg salad tramezzini recipe. It is, therefore, essential to start by boiling them to perfection. Boil large eggs for twelve minutes, while medium ones take ten minutes; then cool them with cold water before peeling.
Fourthly, to make an easy and delicious lemon mayonnaise, combine 2 cups of mayonnaise with 2 tablespoons of lemon juice into a bowl; then stir until well mixed. You can also add Dijon mustard, salt and pepper to taste for more flavor.
Fifthly, when making finger sandwiches or tea sandwiches using tramezzini bread slices or white bread, trim off the crusts of each bread slice for that classic look.
Sixthly, for club sandwich lovers who want to give this recipe a twist while still enjoying a yummy meal, add some slices of bacon on top of the egg salad. It brings out the flavor even more.
Seventhly, if you prefer vegan options without compromising on taste and texture, replace eggs with tofu eggs for equally delicious results.
Finally, tramezzini al tonno e uova or tuna olive egg salad is another delicious variation of sliced bread filled with tuna olive mix and boiled eggs sliced radially sandwiched between two bread. If you want something fancy served at Augusta National or New York’s tea parties nowadays called Japanese egg salad sandwich – chop your hard-boiled eggs finely using masters egg slicer and mash it with some plain Greek yogurt instead of mayonnaise with a hint of tarragon or dill topped with some crisped bacon bits on sourdough bread upon which it is served!
FAQ
Now it’s time to answer some frequently asked questions about this egg salad tramezzini recipe. While the recipe is quite straightforward, there are a few common concerns that people have when attempting to make their own egg salad sandwiches. By addressing these issues, you’ll be well on your way to making a delicious and impressive tramezzini that will leave your guests wanting more. So let’s dive right in!
Why is egg salad not healthy?
For those who love egg salad sandwiches but are mindful of their health, it’s important to consider that the traditional recipe may not be the best option. The classic recipe can be loaded with excessive amounts of unhealthy fats, sodium, and calories. In fact, the average deli egg salad sandwich can have over 550 calories, 30 grams of fat, and 600 milligrams of sodium. Therefore, a healthier alternative should be considered.
How does Paula Deen make egg salad?
Let’s start by preparing a delicious deviled egg mixture! Using a fork, let’s mash together the egg yolks, mayonnaise, mustard, salt, pepper, and garlic powder. Keep mashing until the mixture is nearly smooth. Once you’ve achieved the right consistency, stir in the yolk mixture into the whites until everything is well combined. In order to enjoy the perfect taste, it’s important to cover and refrigerate the mixture for at least 4 hours or up to 3 days. This way, we can ensure that the ingredients blend together perfectly and create a deliciously creamy and tangy flavor.
What kind of Mayanies should I use for egg salad?
For an egg salad that’s rich and creamy, a good-quality mayonnaise is a must-have ingredient. While it’s tempting to grab the first bottle off the grocery shelf, I recommend going for Hellmann’s mayonnaise, which adds a tangy and flavorful kick to your salad. It’s important to remember not to go overboard with mayo as it could end up altering the taste and consistency of the salad. So, it’s always better to add a small amount of mayonnaise initially and increase it gradually until you achieve the desired consistency. And, if you’re feeling adventurous, try making your own mayonnaise – it’s a piece of cake!
Why does my egg salad get watery?
Egg salad can become watery due to the presence of water in its various ingredients. When combined with salt and sugar, the water is drawn out from the components, resulting in a watery consistency that can be an issue whether the egg salad is stored in the refrigerator or used as a sandwich filling.
Bottom Line
So there you have it – my Egg Salad Tramezzini Recipe, which is sure to impress your guests at any gathering or party! Not only is this a delicious and easy recipe to make, but it is also versatile and can be adapted to your preferred taste.
By using fresh and quality ingredients like asparagus spears, hard-boiled eggs, and homemade lemon mayonnaise, you can create an egg salad tramezzini that is both healthy and scrumptious. And with the option to add in variations like canned tuna with olive oil or sliced bacon, you have the chance to really make this dish your own.
Whether you are looking for a light lunch or flavorful party snack, my egg salad tramezzini recipe hits all the right notes. So why not try this recipe for yourself and see why so many people love it? You won’t be disappointed!
Oh, and if you happen to have any leftovers or want to make the tramezzini ahead of time – don’t worry! They store easily in the fridge for a few days and can even be reheated with excellent results. Just be sure to follow my tips for perfect results for any occasion.
Thank you for taking the time to read through my Egg Salad Tramezzini Recipe article – I genuinely hope that you find it helpful and enjoy making this delicious dish as much as I do!
Egg Salad Tramezzini Recipe
Ingredients
- 5 large eggs
- 3 medium asparagus spears, woody stems removed
- 1/2 cup lemon mayonnaise ($notetemplate1$)
- 2 tablespoons lemon mayonnaise ($notetemplate1$)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 8 slices white bread
Instructions
- Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently.
- Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool.
- While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them.
- Transfer to a cutting board and slice on the bias, about ¼ inch thick.
- Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board.
- Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus.
- Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise.
- Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper.
- Place half of the white bread slices on a clean work surface; spread about ¼ cup egg salad over each and top with remaining bread slices.
- Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!