EGG SALAD PLUS
A dear friend loaned me a copy of "Miriam's Kitchen" in which the author describes her MIL's cooking. One dish that fascinated me was Egg Salad with fried onions, since all the egg salads I had ever had had raw onions. One taste and I was hooked. Over time I added a few things. I hope you enjoy this yummy comfort food!
Provided by Glori-B
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion; then gently brown onions in the cooking oil. When onions are golden, add seasoning salt to taste. Take off heat and cool somewhat. (If I'm in a hurry, I spread them out on a plate and stick them in the fridge for a few minutes.).
- Prepare vegetarian bacon strips according to package directions, which is usually microwave on high for 1 and 1/2 minutes. Crumble bacon into bits.
- Dice hard boiled eggs.
- Combine all ingredients in bowl and mix thoroughly. Check salt level, Adjust seasonings.
- Serve on lettuce leaves or on your favorite bread or matzo. Enjoy!
Nutrition Facts : Calories 515.5, Fat 43.2, SaturatedFat 7.8, Cholesterol 437.6, Sodium 570.2, Carbohydrate 19, Fiber 0.8, Sugar 6.6, Protein 14
THE BEST EGG SALAD
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
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.
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.
EGG SALAD SANDWICHES
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Provided by Sara Slade
Categories Salad Egg Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g
THE WORLD'S BEST EGG SALAD (3 WAYS)
I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.
Provided by dojemi
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the hard-boiled eggs. Don't mash them too fine.
- If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
- Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
- Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
- Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 426.8, Sodium 535.2, Carbohydrate 4.3, Sugar 1.7, Protein 12.7
DELICIOUS EGG SALAD FOR SANDWICHES
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
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
EASY EGG SALAD
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
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.
SIMPLY EGG SALAD
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 2h20m
Yield 3
Number Of Ingredients 8
Steps:
- Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
- Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
- Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 g
WEIGHT WATCHERS EGG SALAD
I love egg salad and was thrilled when a friend passed this recipe along from a recent WW meeting. 3 delicious little points per serving.
Provided by xpnsve
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
- Boil 10 minutes; drain and place eggs in an ice-water bath.
- When eggs are cool enough to handle, remove shells.
- Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
- Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 106.4, Fat 7.3, SaturatedFat 1.9, Cholesterol 188.6, Sodium 456, Carbohydrate 1.3, Fiber 0.1, Sugar 0.7, Protein 8.2
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