Egg Salad Spread Supreme Food
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
DEVILED EGG SALAD SPREAD
This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.
Provided by Rhoda Boone
Categories Egg Salad Lunch Easter Spring Quick & Easy Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
- Spread on toasts, then garnish with chives and a sprinkle of paprika.
- Do Ahead
- Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
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
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.
EGG SALAD SPREAD SUPREME
Make and share this Egg Salad Spread Supreme recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, zucchini, carrots, celery, and green onion in a bowl; set aside.
- Mix cream cheese, yogurt, and seasonings until thoroughly blended.
- Combine cream cheese mixture and egg mixture.
- Cover and refrigerate until ready to use.
- Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.
Nutrition Facts : Calories 84.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 187.2, Sodium 96.5, Carbohydrate 1.6, Fiber 0.3, Sugar 1.2, Protein 6.6
HAM AND EGG SALAD SPREAD
Make and share this Ham and Egg Salad Spread recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients except mayo into food processor and process to desired consistancy.
- Remove to a bowl and stir in the mayonnaise.
- Serve w/ crackers, veegies, etc, or spread on a sandwich.
Nutrition Facts : Calories 250.7, Fat 18.6, SaturatedFat 5.6, Cholesterol 182.2, Sodium 856.4, Carbohydrate 6.8, Fiber 0.4, Sugar 2.3, Protein 13.7
CREAMY EGG SALAD
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.
WW 3 POINTS - EGG SALAD SANDWICH SUPREME
Make and share this Ww 3 Points - Egg Salad Sandwich Supreme recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shell the eggs and discard the yolks, reserving the whites.
- Chop the egg whites. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper and Dijon mustard in a bowl.
- Spread four slices rye bread with the egg salad mixture. Top with romaine lettuce leaves and the remaining four slices of rye bread.
- 3 Points per serving (1 sandwich).
Nutrition Facts : Calories 330.1, Fat 12.3, SaturatedFat 3.5, Cholesterol 423.6, Sodium 627.1, Carbohydrate 34.8, Fiber 4.5, Sugar 5.2, Protein 19.1
EGG SALAD SANDWICH SPREAD
Make and share this Egg Salad Sandwich Spread recipe from Food.com.
Provided by Graybert
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and spread on lightly toasted bread (I use rye).
- Enjoy!
- Mixture can be kept in the fridge for up to two days.
EGG SALAD SPREAD
You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.
Provided by Charlotte J
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cup of spread, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix mayo, mustard, onion powder, olives, salt and pepper together.
- Mix in eggs.
- Chill.
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