My Egg Salad Food

THE BEST EGG SALAD RECIPE

Steps:

• In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
• Taste. Adjust Seasoning. Taste again.
• Serve in a lettuce leaf for a delicious lunch!

THE BEST EGG SALAD

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.

CLASSIC EGG SALAD

Steps:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
• Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
• Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
• Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

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.

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.

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!

MY EGG SALAD SANDWICH

Steps:

• In a small bowl mash the hard boiled eggs with the mayonnaise.
• Add black pepper and salt to taste. Stir in the dill if you wish (and the minced olives, too).
• Divide and spread the mixture on two slices of bread. Arrange the spinach leaves on top. Place the other slice of bread on top.
• Cut sandwich in half and enjoy!

CLASSIC EGG SALAD

Steps:

• Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches. (Alternatively, you can make or use baked hard boiled eggs.)
• Peel the hard-boiled eggs and finely chop. (You can use a knife, but if you have a pastry cutter, that works even better and faster!)
• Add the eggs to a medium-size bowl then add the mayonnaise, starting with 1/4 cup, dill weed, salt and pepper and stir to combine. Add additional mayonnaise, if needed, to get it to your desired consistency and creaminess. Season to taste with additional salt and pepper, if desired.
• Serve immediately as a sandwich, wrap or salad, or cover and refrigerate for up to 3 days.

THE BEST VEGAN "EGG" SALAD

Steps:

• Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
• To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
• Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
• Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

MY EGG SALAD

Steps:

• Chop eggs, place in bowl.
• Add all other ingredients, and mix well.
• Serve on desired bread.
• Great on rye.

EGG SALAD

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!

THE BEST EGG SALAD

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.

MY CALIFORNIA EGG SALAD

Steps:

• Mix all ingredients together in a small mixing bowl.