EGG SALAD WITH DILL
Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.
Provided by Sharon Thompson
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cut hard-boiled eggs in half, removing egg yolks from egg whites.
- Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
- Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
DILL, POTATO, AND EGG SALAD
No one will miss the mayo in this zesty potato salad, and being mayo-free means it holds up at an outdoor party. We use lemon juice, tangy vinegar, sliced cornichons, and plenty of fresh dill to give sliced eggs and chunky potatoes a lively zing in this tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In a large bowl, soak shallots in cold water 5 minutes; drain. Toss with vinegar and lemon juice. Let stand 15 minutes.
- In a large pot, cover potatoes by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs.
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
DILLY EGG SALAD
"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the eggs, cottage cheese, celery, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread; top with lettuce and remaining bread.
Nutrition Facts :
DILLED EGG SALAD
My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.
Provided by BecR2400
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend first four ingredients together. Mix in diced hard boiled eggs.
- Refrigerate for several hours to allow the flavors to blend.
- Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
DEVILISH EGG SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
- Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
- Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
- Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
- Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.
EGG SALAD SANDWICHES WITH FRESH DILL
This egg salad uses twice the amount of yellow yolk as you would normally make. This is how it is done at E.A.T. (Restaurant), Manhattan. The surplus egg whites and be chopped, or pressed through a sieve for a garnish for soup, salad, rice, or whatever.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the eggs in a saucepan and cover with cold water; bring to a boil, reduce heat to medium low, and simmer 10 minutes.
- Place pan under cold running water until the eggs are cooled.
- Peel eggs and remove the yolks from 4 eggs (reserve the whites for another use); chop yolks and remaining 4 whole eggs.
- In a medium bowl, mix chopped eggs with mayonnaise and season with salt and pepper; mix in the dill.
- Make into sandwiches.
DILL & CAPER EGG SALAD SANDWICH
See why our Dill & Caper Egg Salad Sandwich is much more than your average egg salad. This delicious sandwich features shallots, fresh dill and capers.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients.
- Top bread slices with lettuce and egg salad.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
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