Egg Salad For One Food

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THE BEST EGG SALAD



The Best Egg Salad image

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

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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.

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

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

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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

UNIQUE EGG SALAD FOR ONE



Unique Egg Salad for One image

This makes enough egg salad for a fast lunch for one. I loved a ton of the recipes for egg salad on Recipezaar but needed something that I had all of the ingredients on hand. It's a little unique but tasty.

Provided by Sharon the Rocket

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 hard-boiled eggs
2 tablespoons mayonnaise
1/4 teaspoon yellow mustard
1/4-1/2 teaspoon onion salt
2 teaspoons dill relish
1/4 teaspoon celery seed
1 dash pepper, to taste

Steps:

  • Dice up eggs in bowl.
  • Stir all other ingredients into eggs.
  • Spread on bread or crackers.

EGG SALAD FOR ONE



Egg Salad for One image

Make and share this Egg Salad for One recipe from Food.com.

Provided by mailbelle

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs
2 tablespoons mayonnaise
1 small shallot, minced
2 teaspoons sweet pickle relish or 2 teaspoons chopped pickles
1/8 teaspoon Old Bay Seasoning
coarse salt
ground pepper

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.
  • Can be eaten alone or on a sandwich.

EGG SALAD RECIPE FOR ONE



Egg Salad Recipe for One image

If you want a quick and easy protein packed lunch, this egg salad recipe for one is the perfect quick and easy option you can prep ahead of time!

Provided by Paige Flamm

Time 25m

Number Of Ingredients 8

2 slices Bread
2 Eggs, Hard Boiled, Then Diced
1 tbsp Mayonnaise
2 tsp Red Onion, Diced
2 tsp Green Onion, Diced
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Paprika

Steps:

  • Boil your eggs, cool, and dice according to the directions provided in the notes if necessary.
  • Combine your eggs, mayo, red onion, green onion, salt, pepper, and paprika together in a bowl until well combined.
  • Spread evenly on the bread of your choice.
  • Serve immediately.

EGG SALAD FOR A CROWD



Egg Salad for a Crowd image

Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 50 sandwiches, 50 servings, 1 sandwich per serving.

Number Of Ingredients 12

36 hard-boiled large eggs, chopped
6 celery ribs, chopped
3 large carrots, finely shredded
3 small green peppers, finely chopped
3 small onions, finely chopped
3 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups mayonnaise
3/4 cup milk
1 tablespoon ground mustard
Salt and pepper to taste
Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional
100 bread slices (about 6 loaves)

Steps:

  • In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired., For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.

Nutrition Facts :

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