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
EGG SALAD
Because it's full of protein, simple to make, inexpensive and simply delicious, a good egg salad recipe should be part of every cook's repertoire.
Provided by Blue Plate Mayonnaise
Number Of Ingredients 7
Steps:
- COMBINE eggs, celery, mayonnaise, dill, mustard, salt and pepper in a medium bowl. Mix well. Taste and adjust seasoning if needed. COVER and refrigerate until served. Keeps well for up to two days.
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.
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.
A HEALTHY EGG SALAD
I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money! I hope you enjoy.
Provided by Ron
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 3.1 g, Cholesterol 212 mg, Fat 5.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 1.6 g, Sodium 387.9 mg, Sugar 2.1 g
YUMMY AND EASY EGG SALAD
Egg salad that is easy to make and isn't boring. Horseradish, green onion, Dijon mustard, paprika, and celery make this a welcome addition to any lunch.
Provided by nutsforchocolate
Categories Salad Egg Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.
Nutrition Facts : Calories 105 calories, Carbohydrate 3.1 g, Cholesterol 162.9 mg, Fat 7.9 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 270.4 mg, Sugar 1.3 g
EGG SALAD WITH CHUTNEY MAYONNAISE
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
- In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
- Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.
EGG SALAD WITH CHUTNEY AND ALMONDS
This is Lynne-Rossetto Kasper's recipe and she has described it as a sandwich to "eat-over-the-kitchen-sink". I love that description! Great as a vegetable dip or rolled in lettuce leaves (who needs bread?). The cooking time does not include boiling the eggs or chilling the salad.
Provided by TooAllergic
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, garlic and lemon juice and let stand 15 minutes.
- Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
- Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
- Refrigerate (Lynne suggests 12-24 hours before serving).
- When ready to serve--stir in almonds.
Nutrition Facts : Calories 162.2, Fat 12.2, SaturatedFat 2.5, Cholesterol 249.3, Sodium 202.3, Carbohydrate 4.6, Fiber 0.9, Sugar 1.6, Protein 8.9
JAPANESE EGG SALAD - A TWIST ON EGGS AND MAYO
Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad.
Provided by Feast Your Eyes
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cook rice per instructions on box, drain.
- Add 1/2 cup of French Dressing (See Below), onion, three (3) of the eggs - diced, pickles, and the shrimp. Salt and pepper to taste. Gently mix so all ingredients are coated with the dressing; chill.
- On a chilled, large serving platter arrange the Romaine lettuce leaves, sprinkle with the shredded cabbage and carrots. (Reserve a couple tablespoons of the cabbage and carrots for garnish.).
- Use an icecream scoop to place a scoop of the egg mixture on each lettuce leaf.
- Grate the remaining egg whites and yolks SEPARATELY. Sprinkle over the salad.
- Mix the remaining 1/2 cup of French Dressing with tomato sauce, capers and scallions; drizzle over the salad. Garnish with reserved shredded cabbage and carrots, and the chopped olives.
- Keep chilled until ready to serve. Refrigerate leftovers.
- French Dressing:.
- Add all the ingredients into a sealable container, shake thoroughly. Remove garlic before serving. Refrigerate leftover dressing.
Nutrition Facts : Calories 756.3, Fat 61.8, SaturatedFat 9.3, Cholesterol 359.3, Sodium 1569.5, Carbohydrate 27.1, Fiber 2.6, Sugar 11.3, Protein 24.7
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