Egg Salad Supreme Food
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.
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.
EGG SALAD SUPREME IN A POCKET
Make and share this Egg Salad Supreme in a Pocket recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Boil eggs for 15 minutes, drain and run cold water over eggs to stop them from cooking.
- In medium bowl, combine all ingredients except pocket bread and lettuce.
- Cover; refrigerate at least one hour to blend flavors.
- Fill each pocket bread half with about 1/2 cup egg mixture.
- Garnish with lettuce.
Nutrition Facts : Calories 346.6, Fat 15.5, SaturatedFat 4.7, Cholesterol 634.5, Sodium 477.9, Carbohydrate 27, Fiber 1.8, Sugar 3.1, Protein 23.1
SUPREME EGG SALAD SPREAD
From the Iowa Egg Council. The combination of the veggies, eggs and seasonings is really good plus it is a lower fat than the other egg salad recipes I have PLUS, I love the crunchy texture.
Provided by Sherrybeth
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
- Mix cream cheese, mayonnaise, 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
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
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
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