Best Egg Salad Food

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

BEST EGG SALAD

Steps:

• Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
• Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.
• Season with salt and pepper and serve in a bowl, in a sandwich, or in a wrap.

CLASSIC EGG SALAD RECIPE

Steps:

• Peel and diced hard boiled eggs into small pieces.
• Place egg into medium sized bowl and add remaining ingredients.
• Carefully stir ingredients together.

BEST EGG SALAD RECIPE

Steps:

• Cut eggs in half. Remove yolks and chop whites.
• Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
• Add remaining ingredients and stir well.
• Serve on bread or over lettuce.

CLASSIC EGG SALAD

Steps:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
• Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
• Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
• Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

THE BEST EGG SALAD RECIPE

Steps:

• In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
• Taste. Adjust Seasoning. Taste again.
• Serve in a lettuce leaf for a delicious lunch!

EASY EGG SALAD

Steps:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

EGG SALAD

Steps:

• First, start by hard boiling your eggs. If you have an instant pot, I find they turn out perfect every time, and are easy to peel. Use my Instant Pot Hard Boiled Eggs Recipe!
• If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
• Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a bowl of ice water for several minutes.
• Peel hard boiled eggs and place in a bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
• Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!

BEST EGG SALAD

Steps:

• Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
• Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
• Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
• Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
• Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
• Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
• Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
• Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
• Mix well and serve immediately, or refrigerate, covered, for up to 3 days.

THE BEST EGG SALAD

Steps:

• Place eggs in a large pan and fill with hot tap water, bring to a boil.
• As soon as the boil is reached, put a lid on the pan, turn the burner to the lowest setting, and set the timer for 12 minutes.
• Remove from heat, carefully pour out the hot water, fill the pan with cold tap water and drain. If you have ice cubes, cover the eggs with the cubes and water to make an ice bath. One at a time, crack each egg on the counter on the top and bottom and put it back into the pan of ice-water (or cold water). Let sit until eggs have cooled. Then peel.
• Mixture method #1: Slice each egg in half, removing the yolk, and placing the yolk in a separate small bowl, set aside. Chop the egg whites into bite-sized pieces and put them into a medium-sized bowl. Mash the egg yolks with a fork, add the remaining ingredients to the egg yolks, thoroughly combine, then add to the egg whites and stir. Taste for seasoning and serve.
• Method #2: Using an egg slicer or a knife, chop the eggs into bite-sized pieces and place into a medium-sized bowl with the remaining ingredients, stir to combine, taste for seasoning, and serve.

BEST EGG SALAD

Steps:

• In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
• Mix in the eggs, then stir in the celery seed, dill, and chives. If desired, lightly mash the mixture if it's too chunky. Chill until ready to serve.

THE VERY BEST EGG SALAD RECIPE

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

CLASSIC EGG SALAD

Steps:

• Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches. (Alternatively, you can make or use baked hard boiled eggs.)
• Peel the hard-boiled eggs and finely chop. (You can use a knife, but if you have a pastry cutter, that works even better and faster!)
• Add the eggs to a medium-size bowl then add the mayonnaise, starting with 1/4 cup, dill weed, salt and pepper and stir to combine. Add additional mayonnaise, if needed, to get it to your desired consistency and creaminess. Season to taste with additional salt and pepper, if desired.
• Serve immediately as a sandwich, wrap or salad, or cover and refrigerate for up to 3 days.

BEST EVER EGG SALAD

Steps:

• Whisk the mayonnaise, olive oil, Dijon mustard, garlic powder, relish/capers,salt, ground black pepper, and paprika in a small bowl.
• Fold in the diced hard-boiled eggs and chives.
• Garnish with freshly chopped dill, if desired.

MY MOST FAVORITE EGG SALAD

Steps:

• As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
• To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
• I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
• I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!

OLD-FASHIONED EGG SALAD

Steps:

• In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

THE BEST EGG SALAD RECIPE

Steps:

• Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve as sandwiches with sliced radishes, lettuce, and bread, or as desired.

THE BEST EGG SALAD

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.

DEVILED EGG SALAD

Steps:

• Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
• Bring to a boil. Cover and turn off heat. Leave pan on the burner.
• Let eggs sit in the covered pan for 12 minutes.
• Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
• Gently peel eggs and slice them in half.
• Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
• Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
• Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!

EGG SALAD

Steps:

• Mix everything together, and enjoy!