Egg Salad Food
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.
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold 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.
- 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.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 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.
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.
EGG SALAD
Easy to make egg salad recipe, great to serve when having a barbecue. Can be made in advance and refrigerated until other food is ready.
Provided by Sarah
Categories < 30 Mins
Time 24m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place eggs in saucepan of salted cold water and bring to a boil.
- Once boiling cover with lid and remove from heat.
- Let stand for 14 minutes.
- Rinse eggs with cold water then peel and finely chop.
- Mix together mayonnaise and dry mustard powder.
- Stir into eggs.
- Add salt and pepper to taste.
- Serve and enjoy.
Nutrition Facts : Calories 150.4, Fat 11.5, SaturatedFat 2.5, Cholesterol 191.1, Sodium 210.3, Carbohydrate 5.2, Fiber 0.1, Sugar 1.5, Protein 6.6
CLASSIC EGG SALAD
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
- Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
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