EGG SALAD WITH CELERY
This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!
Provided by GOLDIE6175
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g
CLASSIC EGG SALAD
Most egg salads are bland, mayo-laden affairs, but this one is vibrant and fresh.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield Makes 2½ cups, or enough for 4 sandwiches
Number Of Ingredients 11
Steps:
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
- Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
- Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.
Nutrition Facts : Calories 214, Fat 18 g, Carbohydrate 2 g, Protein 10 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 248 mg, Cholesterol 285 mg
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.
POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
CURRIED EGG SALAD
Categories Salad Egg Mustard Picnic Vegetarian Lunch Mayonnaise Curry Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.
LOADED EGG SALAD
I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!
Provided by SunnyDaysNora
Categories Salad Egg Salad Recipes
Time 1h30m
Yield 10
Number Of Ingredients 13
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.1 g, Cholesterol 208.7 mg, Fat 17.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 474.3 mg, Sugar 1.7 g
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
CLASSIC EGG SALAD
Make a favorite with this classic egg salad recipe. With Dijon mustard and finely chopped celery and green onions, our Classic Egg Salad is sure to please.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 4 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Place eggs in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to boil. Remove from heat, cover. Let stand 15 min.
- Use slotted spoon to transfer eggs to bowl of ice water. Let stand 5 min.
- Peel eggs; shred with rotary grater. Place in medium bowl. Add remaining ingredients; mix well.
Nutrition Facts : Calories 230, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 285 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 10 g
CURRIED EGG SALAD
Provided by Food Network Kitchen
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- In a large bowl mash eggs with a fork. Stir in diced celery and red pepper. In a separate bowl mix together the mustard, mayonnaise, roasted garlic, curry powder, salt and pepper. Add dressing to eggs, mix well. Mound 1/2 of mixture to make each sandwich on 1/3 of ciabatta.
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.
CREAMY & CRUNCHY EGG SALAD
Make and share this Creamy & Crunchy Egg Salad recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mixture and gently mix them together.
- Season with pepper to taste.
- Use in sandwiches, with lettuce and tomatoes, or in a salad.
Nutrition Facts : Calories 246.5, Fat 15.6, SaturatedFat 5.4, Cholesterol 562, Sodium 1483.7, Carbohydrate 4.9, Fiber 0.7, Sugar 2.9, Protein 20.5
EGG SALAD WITH SWEET PICKLES AND CELERY
Categories Salad Egg Onion Tomato Low Fat Vegetarian Quick & Easy Lunch Mayonnaise Celery Summer Watercress Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
- Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve.
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