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.
CLASSIC EGG SALAD
Most egg salads are bland, mayo-laden affairs, but this one is vibrant and fresh.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield Makes 2½ cups, or enough for 4 sandwiches
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214, Fat 18 g, Carbohydrate 2 g, Protein 10 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 248 mg, Cholesterol 285 mg
SOUTHERN EGG SALAD
Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
- Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
- Top 1 slice of bread with egg salad and remaining slice of bread. Wrap in waxed paper or plastic and refrigerate, up to overnight. Serve with carrot sticks, if desired.
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
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- Onion powder. Egg salad and onion powder might seem like an unlikely pairing, but trust us—these two are a match made in heaven. Let’s get started on how you can make the most of this amazing combination!
- Garlic powder. Egg salad and garlic powder. What a strange combination, right? But while they may seem like unlikely bedfellows, they actually go together like milk and cookies.
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- Parsley. Did you know that parsley goes great with egg salad? Not sure how to use parsley in egg salad, though? We’ve got you covered. Parsley is a great way to add depth and dimension to the flavors of your egg salad.
- Lemon juice and zest. Egg salad is a versatile dish; you can add any number of herbs and spices to it. The most important thing to remember is that it always tastes better when you use lemon juice and zest.
- Cumin. Why do cumin and egg salad belong together? They’re both super versatile. They’re both pretty mild, but they have big flavors. They both go well with a ton of different spices and herbs.
- Basil. Basil and egg salad, who would’ve thought? We sure didn’t! But when we gave it a shot, we were blown away by how well these two foods go together.
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- Nutmeg. We all LOVE egg salad. And we’ve got some good news for anyone who’s been adding nutmeg to their egg salad: you’re on the right track! Nutmeg is a spice with a strong, distinct flavor that works well in a variety of dishes—and it goes especially well with eggs.
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- Dill. In the herb world, dill can sometimes take a backseat to arguably more widely-used herbal seasonings like parsley and basil. But it's a good idea to keep some handy for your egg salad.
- Dijon mustard. If you've only been making your egg salad with mayonnaise up until this point, you've been doing it wrong. And when you're thinking about additional seasonings, the one you need to reach for first is Dijon mustard.
- Curry powder. Life ain't worth living without a little bit of spice, and with curry powder, you can have all the spice you desire. Adding curry powder is an excellent way to enhance your egg salad with a twist.
- Sriracha. As hot sauces go, the iconic rooster sauce is hard to beat. Sriracha is named after the town Si Racha in Thailand, where it originated. The condiment has a cult following and a bold spicy flavor that goes perfectly with eggs.
- Garlic powder. If you're one of those cooks that believe that garlic makes everything better, this one is for you. Adding garlic powder to egg salad is a quick and easy way to give it a jolt of flavor.
- Parsley. It's hard to overstate the contribution that a small amount of parsley can give a meal. With just a sprinkle of chopped fresh parsley, the herb can bring a fresh, vibrant taste to all manner of dishes.
- Capers. Capers bring a distinct taste to all kinds of meals. These sharp, zingy morsels give far more flavor than their size lets on. When put in egg salad, they deliver a vinegary tang while also adding some additional texture.
- Paprika. The primary two ingredients in egg salad, eggs and mayo, mean it can get pretty dense and creamy. That's why skilled chefs seek to balance these flavors with contrasting notes so the dish has layers of taste.
- Saffron. Sometimes meals are just better and feel more special when they're a little luxurious. This ethos extends to some of the most fundamental kitchen staples like egg salad.
- Cayenne pepper. Sometimes, in life, you just have to heat things up. And in the case of egg salad, cayenne pepper's the perfect way to do it. The bold heat of cayenne pepper can elevate your egg salad, providing a fiery and unexpected note to the meal.
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