Egg Salad Recipe Trisha Yearwood Food

20 BEST TRISHA YEARWOOD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Trisha Yearwood dish in 30 minutes or less!

POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes until they are tender when pierced with the point of a knife but hold their shape, 30 minutes. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

AVOCADO SALAD

Steps:

• For the salad: Peel the avocados, cut into 1-inch chunks and put all but 2 chunks into a large mixing bowl for the salad. Put the remaining 2 chunks into a small mixing bowl and set aside for the dressing.
• Add the parsley, cucumber and onion to the avocado chunks in the large mixing bowl. Sprinkle generously with salt and pepper.
• For the dressing: Mash the reserved 2 chunks of avocado with a fork until smooth. Add the oil, honey, cumin and lime juice and whisk until smooth.
• Pour the dressing over the avocado salad and gently toss with your hands to combine. Serve immediately.

DEVILED EGG SALAD CLUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
• Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
• Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
• Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

TRISHA YEARWOOD'S BROCCOLI SALAD

Steps:

• In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
• Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.