Egg Salad With Sweet Pickles Food

MAGICAL EGG SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Chop eggs and transfer to a large bowl.
• Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
• Sprinkle with cayenne pepper before serving.

PIMENTO EGG SALAD

Steps:

• Place the chopped eggs, mayonnaise, mustard, relish, salt and pepper in a bowl. Stir to combine. Add the pimentos and stir gently until incorporated. I add the pimentos separately to avoid overmixing them. If they get stirred around too much their color will bleed into the egg salad.
• Refrigerate or serve immediately. I like mine served open face on a piece of soft bread. Sprinkle each sandwich with paprika, if desired.

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.

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.

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.

CLASSIC EGG SALAD WITH RELISH

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.

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!

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.

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 SANDWICH

Steps:

• Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
• Drain and rinse eggs under cold water for 1 minute.
• Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
• Roughly chop the eggs.
• In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
• Store in an airtight container in the refrigerator for 4-5 days.
• Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

CREAMY EGG SALAD

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.

EGG SALAD WITH RELISH

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.

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 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.

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.