Egg Salad Melts on Rye


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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!

 

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Egg Salad Melts on Rye
Egg Salad Melts on Rye
Ingredients
4 slices rye bread
Butter
2 hard-boiled Organic Valley Eggs
2 tbsp. dill pickle minced
2 tbsp. red onion minced
1 tbsp. Raley's Light Mayonnaise
2 tsp. spicy brown mustard
1/2 cup Kerrygold Blarney Castle Cheese (in our Deli) shredded, divided
Directions
Lightly butter bread; place 2 slices buttered side down
in a large skillet. Coarsely chop eggs and stir together
in a medium bowl with pickle, onion, mayonnaise and
mustard. Spread on cooked rye bread and top each
with 1/4 cup cheese and another bread slice. Cook for
5 minutes on each side or until bread is toasted and
filling is hot.

Makes 2 sandwiches.
Wine Suggestion

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