Egg Salad Ii Food

EASY EGG SALAD

Easy Egg Salad image

This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.

Provided by AltoRose

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

Steps:

Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
Peel the cooled eggs and dice or mash them.
Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.

THE BEST EGG SALAD RECIPE

THE BEST EGG SALAD RECIPE image

A rustic egg salad recipe. Easy to make, delicious to eat. Make this in under 10 minutes.

Provided by Scott G

Categories Low Carb Recipes

Time 15m

Number Of Ingredients 9

Ingredients

12 Hard Boiled Eggs, sliced
4 Stalks Organic Celery, sliced lengthwise and chopped
½ Cup Mayo
1 TSP Celery Seed
1 TSP Kosher Salt
2 TBSP Sliced Green Onion, just the green part
1 TBSP Dijon Mustard
2 TSP Lemon Juice
Fresh Cracked Pepper

Steps:

In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
Taste. Adjust Seasoning. Taste again.
Serve in a lettuce leaf for a delicious lunch!

Nutrition Facts : Calories 433 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 571 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 812 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

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

Ingredients

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.

EGG SALAD II

Egg Salad II image

This is a good and fulfilling egg dish that is best served warm.

Provided by sal

Categories Salad Egg Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

9 eggs
1 cup frozen green peas, thawed
¾ cup diced celery
2 tablespoons chopped pimento
2 tablespoons chopped onion
1 ½ cups dry bread crumbs
1 cup mayonnaise
⅓ cup milk
½ teaspoon garlic salt
salt and pepper to taste
2 tablespoons butter

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.

Nutrition Facts : Calories 813.2 calories, Carbohydrate 39.4 g, Cholesterol 456.3 mg, Fat 63.4 g, Fiber 3.9 g, Protein 23 g, SaturatedFat 14.5 g, Sodium 1103.5 mg, Sugar 7.7 g

CLASSIC EGG SALAD

Classic Egg Salad image

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 8

Ingredients

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast

Steps:

In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

CLASSIC EGG SALAD WITH RELISH

Classic Egg Salad with Relish image

Provided by Geoffrey Zakarian

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 large eggs, hard-boiled
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
8 slices white sandwich bread

Steps:

Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

EASY EGG SALAD

Easy Egg Salad image

This is our favorite way to make egg salad! This simplified recipe calls for mayonnaise, celery, fresh herbs and lemon juice.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes 2 Servings

Number Of Ingredients 6

Ingredients

4 hard-cooked eggs, peeled and chopped
2 tablespoons mayonnaise or substitute plain or Greek yogurt, try our homemade mayonnaise
1 medium-length celery stalk, finely chopped
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper

Steps:

Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
Egg salad is best eaten within 2 days of making it. Store in an air-tight container in the fridge.

Nutrition Facts : Calories 241, Protein 13 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 375 mg

EGG SALAD

Egg Salad image

This is the best egg salad recipe, and the only one you'll ever need!

Provided by April Woods

Categories Main Course

Time 5m

Number Of Ingredients 5

Ingredients

6 hard boiled eggs (peeled and chopped)
3 - 4 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons dill pickle relish or finely chopped dill pickles
Salt and pepper to taste

Steps:

Mix everything together, and enjoy!

Nutrition Facts : Calories 148 kcal, ServingSize 1 serving

EGG SALAD II

Egg Salad II image

Pair this versatile classic with different toppings to enjoy on a variety of breads. You can also serve it on a bed of lettuce as part of an attractive salad plate.

Provided by Anna P.

Categories Spreads

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

8 hard-boiled eggs
1/3 cup light mayonnaise
2 tablespoons light sour cream
1 tablespoon chopped fresh dill or 1 tablespoon parsley
1 tablespoon chopped fresh chives or 1 tablespoon green onion
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In bowl, mash eggs with fork.
Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper.
(Make-ahead: cover and refrigerate for up to 24 hrs.).

Nutrition Facts : Calories 233.8, Fat 18, SaturatedFat 4.8, Cholesterol 433.5, Sodium 461.9, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 13.1

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Egg Salad Ii Recipes. EGG SALAD II. This is a good and fulfilling egg dish that is best served warm. Recipe From allrecipes.com. Provided by sal. Categories Salad Egg Salad Recipes. Time 45m. Yield 4. Number Of Ingredients 11. Ingredients; Nutrition; 9 eggs: 1 cup frozen green peas, thawed: ¾ cup diced celery: 2 tablespoons chopped pimento: 2 tablespoons chopped onion: 1 …
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