Beas Favorite Egg Salad Food
KIDNEY BEAN SALAD
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
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
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
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
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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