Creamy Crunchy Egg Salad Food

CRUNCHY EGG SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
• Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.

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.

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.

CRUNCHY KERALAN SALAD

Steps:

• If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
• Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
• DRESSING:.
• Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
• SERVE:.
• Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.

SIMPLE CRUNCHY SALAD

Steps:

• Wash romaine and spin dry, cut in bite sized pieces, not tooo small.
• Slice all of the peppers into sticks.
• Slice the tomato into small wedges.
• Layer the lettuce and pepper sticks in a salad bowl,sprinkle with salt and pepper, mix.
• Place tomato wedges around the the top.
• Sprinkle to taste with salt and pepper.
• I serve it as is, if you prefer dressing, choose your favourite or put several choices on the table so each person can choose their favourite.

CREAMY & CRUNCHY MACARONI SALAD

Steps:

• In a large pot bring 3 quarts water to a rolling boil.
• Add 1 1/2 teaspoons salt.
• Gradually add dry elbow macaroni.
• Return to a boil.
• Boil uncovered 6-8 minutes.
• Drain well and rinse with cold water and drain again.
• In a medium bowl combine all ingredients.
• Place cooked macaroni in a large bowl and toss well with other ingredients.
• Cover and refrigerate.

CREAMY & CRUNCHY EGG SALAD

Steps:

• In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mixture and gently mix them together.
• Season with pepper to taste.
• Use in sandwiches, with lettuce and tomatoes, or in a salad.

RANCH EGG SALAD

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

CREAMY EGG SALAD

Steps:

• In a mixing bowl beat cream cheese, mayonnaise, salt and pepper until smooth.
• Add pepper, celery, relish and parsley.
• Fold in eggs.
• Refrigerate until ready to serve.
• Cooking time is approximate for the eggs.
• Preparation time is approximate and allows for cooling time for the eggs before shelling and chopping.