Beas Favorite Egg Salad Food

KIDNEY BEAN SALAD

Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories Salad Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

Steps:

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

BEA'S FAVORITE CAESAR SALAD DRESSING

Bea's Favorite Caesar Salad Dressing image

Make and share this Bea's Favorite Caesar Salad Dressing recipe from Food.com.

Provided by queenbeatrice

Categories Salad Dressings

Time 10m

Yield 4 bottles, 80 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup Hellmann's mayonnaise (must be Hellmans or it will not turn out right)
1 tablespoon chicken soup base
1/2 teaspoon oregano
2 slices anchovies
2 egg yolks
1 teaspoon lemon juice
1/2 cup vinegar
1 1/2 cups corn oil
2 tablespoons parmesan cheese
1 tablespoon parsley
1 teaspoon dry mustard
3 eggs
8 garlic cloves, minced
1/2 teaspoon garlic salt
1 (475 ml) bottle bleu cheese salad dressing

Steps:

Mix first 6 ingredients together in small bowl.
Mix remaining ingredients in large bowl.
Mix both mixtures together and refrigerate at least 1 hour before using.
I usually pour the contents in 4 empty bottles of dressing. Keeps for 7 days.

Nutrition Facts : Calories 543, Fat 56.4, SaturatedFat 10.5, Cholesterol 29.8, Sodium 1092.8, Carbohydrate 7.7, Sugar 3.6, Protein 5.1

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