Go Back
Easy Egg and Cheese Salad Track Meet Sandwiches Recipe

Easy Egg and Cheese Salad (Track Meet Sandwiches)

A creamy, crunchy egg and cheddar salad filling spread between sandwich bread for six easy, portable sandwiches. Chilling the filling briefly helps the flavors blend and improves the texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Large eggs, hard-cooked, peeled, and chopped
  • 1 cup Shredded cheddar cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Finely chopped celery
  • 1/4 cup Finely chopped onion
  • 1 tablespoon Prepared yellow mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 12 slices Sandwich bread

Method
 

Step-by-Step
  1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
  2. Transfer the cooked eggs to ice water and let them cool completely. Peel the eggs once cool, then chop them into small, varied pieces so the finished salad has a pleasant texture.
  3. Combine the chopped eggs, shredded cheddar cheese, finely chopped celery, and finely chopped onion in a mixing bowl. Add the mayonnaise, yellow mustard, salt, and black pepper.
  4. Stir gently until the ingredients are evenly combined, taking care not to overmix. Leave some egg pieces intact instead of crushing the mixture into a smooth paste.
  5. Chill the egg and cheese salad for 30 minutes if possible. Spread the filling over 6 slices of sandwich bread, then top with the remaining 6 slices and serve.

Notes

Use sturdy bread if the sandwiches will sit for a track meet or picnic. Chilling the filling first helps protect the bread from excess moisture; an optional thin lettuce layer between the filling and bread can also help prevent sogginess.