Egg Salad With Sweet Pickles And Celery Food

EVERYDAY EGG SALAD RECIPE

Steps:

• In large bowl, combine mayo, mustard, paprika, salt and pepper. Mix well.
• Add eggs, shallots, celery, sweet pickles and fresh parsley. Gently stir together well. Chill for about 20 minutes.
• Serve with crackers, with lettuce for a salad, or add to a sandwich.

OLD-FASHIONED EGG SALAD

Steps:

• Place egg in a saucepan and cover with cold water (about ½ inch above eggs). Add a dash of salt to the 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. Make sure you peel them carefully to avoid egg shells in your salad.
• 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.

EGG SALAD WITH TUNA AND SWEET PICKLES | RELUCTANT ENTERTAINER

Steps:

• Mash the eggs with a fork in a medium bowl. Combine the tuna in the same bowl and add celery, pickles, mayonnaise, salt, and pepper, and stir to mix. Serve on toast with fresh sprouts on top.

TRADITIONAL SOUTHERN CHICKEN SALAD

Steps:

• Cook chicken; cool. Process chicken in a food processor until finely chopped.
• Finely chop eggs and combine with chicken. Add pickle cubes, salt, and pepper. Stir in mayonnaise, adding enough to make the chicken salad smooth and creamy. Adjust seasoning, to taste.
• Chill for at least about an hour before serving.

TUNA EGG SALAD

Steps:

• Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers.

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!

SPRINGTIME POTATO SALAD

Steps:

• In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

BEST CLASSIC EGG SALAD

Steps:

• First we are going to make the egg salad. Grab a pot that will hold all of your eggs. Place them inside and cover them with water, about an inch above the eggs.
• Turn the stove element up to high and bring the eggs to a boil. When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.
• After the 8 or 9 minutes pour out the hot water into your sink. Start to shake the eggs back and forth to crack the shells.
• Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, into the pot of cracked eggs. My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.
• Next you remove the eggs from the sink and dump the water. Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all. This will be the bowl you make your egg salad in.
• Use a potato masher or fork to break up the eggs.
• Once your eggs are in pieces add the mayonnaise, mashed avocado (if using), hot sauce, mustard, salt, and pepper. Stir until totally incorporated. Carefully add in celery and green onion. Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside. I usually throw a plate on top of the bowl and put it in the refrigerator until I am ready for it.
• Serve on your favorite bread, roll, cracker or tortilla! Enjoy!

EGG SALAD SANDWICH RECIPE

Steps:

• Start by boiling the eggs. Cool then peel. Cut eggs into small pieces. I definitely recommend using an egg slicer. Sprinkle with salt and pepper.
• Finely chop onion, dill pickes and celery and add to bowl.
• Stir in mayonnaise and continue stirring until combined. Feel free to add more or less mayonnaise to your liking.
• Serve cold on bread or with crackers.

CLASSIC EGG SALAD + 3 DELICIOUS VARIATIONS

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.

EGG SALAD WITH CELERY

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.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

EGG SALAD WITH PICKLES

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.

SOUTHERN-STYLE EGG SALAD

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.

SOUTHERN STYLE CHICKEN SALAD

Steps:

• Add chicken breasts to a sauce pan with cold water. Place pan on the stove and bring water to a boil. Cover pot and reduce to a simmer. Simmer for 14 minutes and then remove the chicken from water.
• Hard boil the eggs by adding cold water to a sauce pan and bringing the water to a boil. Add the eggs to the pan with the boiling water and boil the eggs for 10 minutes. Remove the eggs from the pot after 10 minutes and immediately transfer to an ice bath.
• Dice the red onion and celery and chop dill pickles into a fine dice. Mix together the mayo, mustard, pepper, and garlic powder.
• Chop the hard boiled eggs and cube the chicken breast. Add the chicken and eggs to a large mixing bowl with the red onion, celery, dill pickles, and mayo mixture.
• Mix all of the ingredients together until fully combined. Serve chilled on lettuce or bread.

EGG SALAD WITH SWEET PICKLES

Steps:

• Mix all ingredients together in a bowl.
• Season with salt and pepper to taste.
• Cover and chill for a minimum of 2 hours.

EGG SALAD WITH SWEET PICKLES AND CELERY

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.

BEST TUNA EGG SALAD RECIPE (PALEO, WHOLE30 KETO)

Steps:

• Chop the eggs into small pieces, then add them to a large bowl.
• Add tuna, onion, celery, dill pickles, and mayo. Stir to combine.
• Taste then add salt, pepper, and more mayo, if needed. Enjoy!

PERFECT TUNA SALAD RECIPE

Steps:

• Drain tuna and place in mixing bowl.
• Add the rest of the ingredients and mix well.
• Serve chilled.

EGG SALAD WITH PICKLES

Steps:

• Place the eggs in a saucepan, in a single layer and fill the saucepan with water until the eggs are covered by about an inch of water.
• Place the saucepan over high heat and put a lid over the saucepan. Bring the water to a rolling boil.Once the water is boiling, reduce the heat to medium-high heat and boil for 7 minutes.
• After 7 minutes, take the eggs off the heat and drain out the hot water. Run cold water over the eggs in the saucepan and let them sit in the cold water until they have cooled down. You can also place the eggs in an ice bath to cool them down faster.
• Gently tap the eggs on the side of the saucepan all over, to crack the shells. Peel off the shells.
• Chop the cooled and peeled eggs into pieces. You can use a knife or a potato masher to crush the eggs into pieces. Add the chopped eggs to a large bowl.
• Chop the green onions, dice the pickles and finely chop the dill and parsley and add to the bowl along with the mayonnaise, dijon mustard and pickle juice (or lemon juice). Toss it all together to coat.
• Add salt and pepper to taste.

OLD-FASHIONED POTATO SALAD WITH SWEET PICKLES

Steps:

• Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)