Egg Salad Club Sandwiches or Shrimp Salad Club
Elevate your lunch game with these irresistible Egg Salad Club Sandwiches or Shrimp Salad Club. This versatile recipe offers two delectable options: creamy, protein-packed egg salad or succulent, tender shrimp salad, both infused with the fresh crunch of celery, tangy Dijon mustard, and the zing of red onion. Layered with crisp lettuce, juicy tomato slices, and stacked high on golden-toasted sandwich bread, these club sandwiches are a feast for the eyes and the taste buds. Perfect for picnics, casual lunches, or even a light dinner, this recipe is quick to prepare, taking just 25 minutes. Whether you choose the classic comfort of egg salad or the coastal flair of shrimp salad, this sandwich will become a go-to favorite.
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Recipe Information
Ingredients
- 4 large Eggs (for egg salad option)
- 1 cup Shrimp, cooked and peeled (for shrimp salad option)
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk Celery, finely diced
- 2 tablespoons Red onion, finely diced
- 1 tablespoon Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 9 slices White or whole grain sandwich bread
- 6 leaves Lettuce (e.g., romaine or butter lettuce)
- 1 large Tomato, sliced thinly
- 1 tablespoon Butter, softened (optional)
Instructions
If making egg salad: Place the eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and let the eggs sit for 10 minutes. Drain the eggs, cool under cold running water, peel, and roughly chop.
If making shrimp salad: Roughly chop the cooked and peeled shrimp into bite-sized pieces.
In a medium mixing bowl, combine the chopped eggs or shrimp with mayonnaise, mustard, diced celery, diced red onion, parsley, salt, and black pepper. Mix until well combined.
Toast the bread slices until golden brown. Optionally, spread a thin layer of softened butter on one side of each slice for added richness.
Assemble the sandwiches: On the first slice of bread, spread a layer of the egg or shrimp salad. Add a lettuce leaf and a tomato slice.
Place a second slice of toast on top. Spread another layer of egg or shrimp salad on it, followed by another lettuce leaf and tomato slice.
Top with the final slice of toast. Gently press the sandwich layers together, then use a serrated knife to cut the sandwich diagonally into halves or quarters.
Repeat the process to make two more club sandwiches. Serve immediately and enjoy!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 4494 mg | 195% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 34.0 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 14.9 mcg | 74% | |
| Calcium | 708 mg | 54% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
