Savory Egg Salad Food

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SISTER'S SIMPLE SAVORY EGG SALAD | THM S, LOW CARB, KETO



Sister's Simple Savory Egg Salad | THM S, Low Carb, Keto image

This Simple, Savory Egg Salad is quick and flavorful. Perfect for an easy THM low carb lunch (S style) or snack! If you have an Instant Pot you can be eating this in about 20 minutes.

Categories     Salads

Time 10m

Number Of Ingredients 7

6 to 8 eggs, chopped
4 Tbs mayonnaise
2 to 3 tsp mustard
1/2 tsp mineral salt, like pink Himalayan
3/4 tsp WFNonion powder
1/2 tsp WFN garlic powder
WFN Paprika

Steps:

  • In a bowl, combine all ingredients and mix well.
  • Adjust seasonings as desired to suit your tastes.
  • Enjoy immediately or refrigerate.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar

SAVORY EGG SALAD



Savory Egg Salad image

This is a recipe that has been developed and added to over several years. It is a great fast dinner, picnic or pot luck entree that has been well received.

Provided by Kenneth Davidson

Categories     One Dish Meal

Time 1h32m

Yield 8 serving(s)

Number Of Ingredients 7

12 eggs
1 1/2 cups mayonnaise
1/4 cup chopped fresh green onion
1/4 cup chopped fresh cilantro
1/2 cup sliced black olives
1 teaspoon dry mustard
12 ounces grape tomatoes

Steps:

  • Add 6 quarts water along with 3 tablespoons vinegar to a pan along with eggs and bring to a boil. Boil eggs for 12 minutes. (The vinegar keeps the eggs from cracking).
  • While eggs are boiling chop green onion and cilantro and place in large bowel. Add all other ingredients except for tomatoes and mix well.
  • Remove eggs from pan and place into a second pan or bowel filled with cold water and ice to cover. Allow to sit for two minutes. Leave pan used for boiling on burner and continue to boil water. Return eggs to boiling water for 1 minute and then return to cold water and peel. Eggs should peel very easy at this point.
  • After peeling eggs ensure all shell material is removed and washed and then slice egg into pieces. Add egg to mayonnaise mixture and stir together well. If salad is too dry add mayonnaise to individual preference.
  • Refrigerate mixture for at least 1 hour and then serve with the grape tomatoes sliced on bread of on a bead of lettuce.

Nutrition Facts : Calories 303.8, Fat 23.3, SaturatedFat 4.6, Cholesterol 328.7, Sodium 496.1, Carbohydrate 14, Fiber 0.9, Sugar 3.5, Protein 10.4

OLD-FASHIONED EGG SALAD



Old-Fashioned Egg Salad image

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

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

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.

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