EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
SIMPLE HOMEMADE EGG SALAD SANDWICH
Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.
Provided by Miss Tinkerbell
Categories Spreads
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
- Top sandwich with lettuce.
- Enjoy!
Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1
EGG SALAD WITH RELISH
Traditional egg salad with relish and a couple surprises. Hot sauce adds just a little kick to this traditional recipe. Feel free to make additional changes.
Provided by Pam Beihoff-Nau
Categories Salad Egg Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 2.1 g, Cholesterol 222.4 mg, Fat 27.2 g, Fiber 0.2 g, Protein 6.7 g, SaturatedFat 4.9 g, Sodium 295.8 mg, Sugar 1.1 g
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.
SOUTHERN-STYLE EGG SALAD
Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.
Provided by Walter R.
Categories Salad Egg Salad Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
- Chill in the refrigerator for at least 30 minutes.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 2.1 g, Cholesterol 114.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 185.7 mg, Sugar 1.6 g
EGG SALAD WITH PICKLES
This Egg Salad with Pickles is creamy and flavorful. The pickles add crunch and the dill adds freshness. It's the perfect snack or light meal - put it in a sandwich or on a salad and you're all set!
Provided by Katerina | Easy Weeknight Recipes
Categories Lunch
Time 20m
Number Of Ingredients 9
Steps:
- Combine chopped eggs and diced pickles in a medium sized mixing bowl. Set aside.
- In a separate bowl, whisk together mayonnaise, mustard, pickle juice, dill, salt, and pepper; whisk until combined.
- Add mayonnaise mixture to the egg mixture; gently stir until thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Cover and refrigerate until ready to use.
- Serve with crackers or in sandwiches.
Nutrition Facts : Calories 194 kcal, Carbohydrate 2 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 254 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MY MOST FAVORITE EGG SALAD
Steps:
- As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
- I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
- I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!
EGG SALAD
The Best Egg Salad recipe should be easy, creamy, and perfect for sandwiches! This Classic Egg Salad is my childhood favorite!
Provided by Aimee Shugarman
Categories Main Dish
Time 15m
Number Of Ingredients 5
Steps:
- First, start by hard boiling your eggs. If you have an instant pot, I find they turn out perfect every time, and are easy to peel. Use my Instant Pot Hard Boiled Eggs Recipe!
- If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
- Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a bowl of ice water for several minutes.
- Peel hard boiled eggs and place in a bowl. Add mayonnaise, salt, Worcestershire sauce and mustard.
- Use a potato masher to combine all the ingredients. You decide how chunky you like YOUR egg salad!
Nutrition Facts : Calories 269 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 380 milligrams cholesterol, Fat 23 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 sandwich, Sodium 382 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CLASSIC EGG SALAD + 3 DELICIOUS VARIATIONS
Classic Egg Salad & 3 Delicious variations! This egg salad is a classic for a reason. Don't miss the notes for 3 ways to change it up! (Gluten free, paleo)
Provided by One Lovely Life
Categories Main Dish
Time 5m
Number Of Ingredients 6
Steps:
- Dice or smash eggs into small pieces. (I like using an egg slicer to speed things along)
- Add diced eggs to a medium bow. Add mayonnaise, mustard, pickles, pickle brine, and a pinch of salt and pepper. Stir to combine well.
- Taste and add additional salt, pepper, or pickle brine as desired.
Nutrition Facts : Calories 289 calories, Sugar 0.6 g, Sodium 691.1 mg, Fat 25.2 g, SaturatedFat 5.6 g, TransFat 0.1 g, Carbohydrate 1.6 g, Fiber 0.4 g, Protein 13 g, Cholesterol 380.7 mg
CLASSIC EGG SALAD WITH RELISH RECIPE
Steps:
- Gather the ingredients.
- Peel the hard boiled eggs and cut each egg in half.
- Add the eggs to the bowl of a food processor .
- Pulse 4 to 5 times, or until reaching the desired texture. Alternatively, you can manually cut the eggs into smaller pieces using a knife, then mash with a fork.
- Mix together the mayo, relish, mustard, and salt and pepper in a small bowl.
- Add the chopped egg to the mayo mixture and stir to coat. Serve on your favorite sandwich bread or atop a salad.
Nutrition Facts : Calories 146 kcal, Carbohydrate 2 g, Cholesterol 281 mg, Fiber 0 g, Protein 10 g, SaturatedFat 3 g, Sodium 444 mg, Sugar 2 g, Fat 11 g, UnsaturatedFat 0 g
EASY EGG SALAD
This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!
Provided by Beth - Budget Bytes
Categories Lunch
Time 25m
Number Of Ingredients 7
Steps:
- Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
- After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
- Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
- Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.
Nutrition Facts : ServingSize 0.75 cups, Calories 295 kcal, Carbohydrate 3 g, Protein 13 g, Fat 25 g, Sodium 531 mg, Fiber 1 g
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
This is the best egg salad recipe, and the only one you'll ever need!
Provided by April Woods
Categories Main Course
Time 5m
Number Of Ingredients 5
Steps:
- Mix everything together, and enjoy!
Nutrition Facts : Calories 148 kcal, ServingSize 1 serving
EGG SALAD WITH RELISH
This egg salad with relish recipe delivers creamy richness, and sweet and tangy flavor all at the same time! Easy to make and tastes so good. It will have you wondering why you don't make it more often.
Provided by Michelle
Categories Easy Comfort Food Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Start by making hard boiled eggs (see Recipe Note #1).
- Peel eggs, cut in half and lay them flat side down on cutting board. Chop to desired size.
- Add chopped eggs, mayonnaise, relish, mustard, salt & pepper to mixing bowl and stir.
- Taste and adjust flavor as necessary.
Nutrition Facts : Calories 177 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1/2 cup, Sodium 331 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
EGG SALAD RECIPE
The Easiest Egg Salad Recipe is a classic, easy favorite lunch! Hard-boiled eggs mixed with mayo, mustard, dill, and a little salt and pepper - this Egg Salad makes the best egg salad sandwich, too!
Provided by Kasey Schwartz
Categories Main Course
Number Of Ingredients 6
Steps:
- Cut eggs in half. Remove yolks and chop whites.
- Mash yolks with mayonnaise, mustard, and salt & pepper until creamy.
- Add egg whites to the egg mixture and stir well.
- Serve on bread, toast, crackers, or over lettuce
Nutrition Facts : Calories 424 kcal, Carbohydrate 1 g, Protein 15 g, Fat 39 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 452 mg, Sodium 829 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 30 g, ServingSize 1 serving
CLASSIC EGG SALAD WITH RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.
POTATO SALAD WITH SWEET RELISH
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
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