CHUNKY EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
- In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mayonnaise 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.
CRUNCHY VEGETABLE RANCH PASTA SALAD
Add some color to your next pasta salad with crunchy garden veggies-and top it all off with Parmesan and chopped turkey bacon.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 14 servings, about 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min. Drain; rinse with cold water. Drain well; place in large bowl.
- Add all remaining ingredients except cheese; mix lightly.
- Refrigerate 1 hour; stir. Sprinkle with cheese.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CREAMY & CRUNCHY EGG SALAD
Make and share this Creamy & Crunchy Egg Salad recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 246.5, Fat 15.6, SaturatedFat 5.4, Cholesterol 562, Sodium 1483.7, Carbohydrate 4.9, Fiber 0.7, Sugar 2.9, Protein 20.5
CRUNCHY VEGETABLE SALAD
Crunchy Vegetable Salad is a tasty and colorful side dish Linda Russell of Exeter, Ontario frequently puts on her table. "Kids love it!" she relates.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 176 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
RANCH VEGGIE SALAD
This is one of those recipes where you look at it and say, you know I think I'll add this or maybe I'll skip that and you still have a great tasting salad.
Provided by Mysterygirl
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill for at least an hour to let the flavors combine.
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