Herbed Egg Salad Food

DIJON HERBED EGG SALAD TOASTS

Dijon Herbed Egg Salad Toasts image

Provided by Sandra Lee

Time 20m

Yield 40 toasts

Number Of Ingredients 9

Ingredients

10 slices pumpernickel or rye bread
8 eggs, hard-boiled, peeled and chopped
2 stalks celery, finely chopped
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped parsley leaves
2 tablespoons Dijon mustard
1/3 cup mayonnaise
3 slices bacon, cooked crisp and cut into shards
Salt and freshly ground black pepper

Steps:

Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.

EGG AND HERB SALAD

Egg and Herb Salad image

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 30m

Yield Serves four to six

Number Of Ingredients 14

Ingredients

8 large eggs, hard-boiled (see below) and finely chopped
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
Salt
freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmann's or Best Foods mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 6-ounce bag baby arugula

Steps:

To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

HERBED EGG SALAD SANDWICHES

Herbed Egg Salad Sandwiches image

Categories Sandwich Egg Herb Quick & Easy Lunch Mayonnaise Spring Sour Cream Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 hard-boiled large eggs, peeled and chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons minced fresh herbs such as parsley, chives, and/or tarragon
1 scallion, minced
2 teaspoons fresh lemon juice, or to taste
1 teaspoon Dijon mustard
a pinch freshly grated lemon zest
8 slices whole-grain bread

Steps:

In a bowl stir together all ingredients except bread with salt and pepper to taste until combined well.
Make 4 sandwiches, pressing bread slices together gently.

HERBED SPRING SALAD WITH EGG AND WALNUTS

Herbed Spring Salad With Egg and Walnuts image

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely diced shallot
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons lemon juice, plus more to taste
1/2 teaspoon grated garlic (from 2 small cloves)
Kosher salt and black pepper
1/4 cup walnut oil or extra-virgin olive oil
6 ounces/4 cups lightly packed watercress or, preferably, a mixture of zesty salad greens
3 medium golden beets, cooked, peeled and cut in wedges
1/2 cup thinly sliced red radish (6 to 8 medium radishes)
1/2 cup thinly sliced turnip (or use small kohlrabi or watermelon radish)
1/2 cup thinly sliced celery heart, plus tender leaves (from the center of 1 celery head)
Kosher salt and black pepper
2 tablespoons roughly chopped dill
2 tablespoons tarragon leaves
4 (7-minute) boiled eggs
1 cup toasted walnut halves

Steps:

Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.

More about "herbed egg salad food"

HERBED EGG SALAD RECIPE - LANA'S COOKING

ウェブ 2013年10月3日 This herbed egg salad is full of flavor with the bright and bold fresh herbs, capers, red onion, and celery. No bland eggs here! …
From lanascooking.com
5/5 (6)
合計時間 12 分
カテゴリ Salads
カロリー 275 (1 人分)

Drain the warm water and cover the eggs with cold water and ice. Let stand for 2-3 minutes. Drain the water and ice.
Cover the pan and shake the eggs in the empty pan to crack the shells. Peel the eggs and set aside.

Herbed Egg Salad Food

DIJON HERBED EGG SALAD TOASTS

EGG AND HERB SALAD

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

HERBED EGG SALAD SANDWICHES

HERBED SPRING SALAD WITH EGG AND WALNUTS

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