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.
SCANDINAVIAN EGG SALAD
Make and share this Scandinavian Egg Salad recipe from Food.com.
Provided by threeovens
Categories Scandinavian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together mayonnaise, curry powder, and lemon juice; stir in the sliced caperberries, then fold in the eggs.
- Season with about 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste.
- Garnish with chives.
Nutrition Facts : Calories 137.4, Fat 10.3, SaturatedFat 2.4, Cholesterol 190.3, Sodium 166.8, Carbohydrate 4.7, Fiber 0.2, Sugar 1.6, Protein 6.5
OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH
Make and share this Open-Face Salmon and Egg Scandinavian Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter the bread and set aside.
- Flake fish.
- Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
- Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.
SWEDISH EGGS
Make and share this Swedish Eggs recipe from Food.com.
Provided by ElaineAnn
Categories Swedish
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs.
- Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another.
- Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs.
- Deep fry until well browned.
- Drain on paper towels and keep warm until all are fried.
- Cut in halves, lengthwise and serve hot.
- Nice, too, served on toast points with a cheese sauce, as a luncheon dish.
Nutrition Facts : Calories 147.7, Fat 10.9, SaturatedFat 3.6, Cholesterol 126.4, Sodium 244.3, Carbohydrate 3.1, Fiber 0.1, Sugar 0.5, Protein 8.5
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