Simply Egg Salad Food
SIMPLY EGG SALAD
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 2h20m
Yield 3
Number Of Ingredients 8
Steps:
- Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
- Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
- Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 g
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
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.
EASY EGG SALAD
A great use for those leftover Easter eggs -- make tasty egg salad for sandwiches. Photo Credit: Julie Deily from The Little Kitchen
Provided by McCormick
Categories Salad and Dressings,
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in medium bowl until well blended. Cover.
- Refrigerate at least 1 hour to blend flavors.
- Serve on a bed of salad greens or as a sandwich filling.
Nutrition Facts : Calories 215 Calories
EASY EGG SALAD
This is our favorite way to make egg salad! This simplified recipe calls for mayonnaise, celery, fresh herbs and lemon juice.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
- Egg salad is best eaten within 2 days of making it. Store in an air-tight container in the fridge.
Nutrition Facts : Calories 241, Protein 13 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 375 mg
EASY EGG SALAD
Like deviled eggs, this egg salad is a recipe with Southern roots and modern smarts. Since we have devised ways to make the deviled egg one of the most sought-after party appetizers, we apply the same strategies for the egg salad: Start with perfectly hard-cooked eggs, season them generously, and finish with a dab of your favorite mayo. Beyond that, it's much easier than making deviled eggs because you don't have to fret over ragged yolks or runny filling. For a salad with hearty texture that won't turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork. As much as we love mayonnaise, don't go overboard with it. Use a light hand with mayonnaise and other binders to keep it from turning gloppy. The mixture might seem dry at first but continue folding gently (to avoid overworking the eggs) just until it comes together. Don't be afraid to play with flavors and variations, as long as the proportions remain the same. Replace the finely diced celery with seedless cucumbers or radishes. Fresh chives, parsley, or tarragon can stand in for the dill. No matter what else you put in your egg salad, be sure to use a generous touch with the seasonings because refrigeration can dull those flavors.
Provided by Sheri Castle
Categories Eggs
Time 1h10m
Yield About 3 cups
Number Of Ingredients 12
Steps:
- Whisk together mayonnaise, mustard, dill, lemon zest and juice, salt, sugar, pepper, paprika, and hot sauce in a bowl. Coarsely crumble hard-cooked eggs into mayonnaise mixture; gently fold together using a spatula to coat. Fold in celery and scallions. Taste salad, and adjust seasonings. Refrigerate, tightly covered, until chilled, at least 1 hour or up to 3 hours.
- Stir salad. Taste, and adjust seasonings before serving. Store, covered, in refrigerator up to 3 days.
EASY EGG SALAD
My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.
Provided by Kristine Rosenblatt
Categories Lunch
Time 25m
Number Of Ingredients 5
Steps:
- Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.
- In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
- Chop the eggs and add them to the bowl, along with the chopped red onion.
- Stir until well combined.
- Taste and season, as needed.
- Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.
Nutrition Facts : ServingSize 1 /4 recipe, Calories 135 kcal, Carbohydrate 3 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 281 mg, Sodium 307 mg, Sugar 2 g
SIMPLY EGG SALAD
Just a really simple recipe for egg salad. No fuss, nothing fancy, just yummy. Feel free to use more or less of any ingredient to suit your taste.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop the eggs.
- Mix all ingredients together in a large bowl.
- Serve over greens, or as a sandwich.
Nutrition Facts : Calories 305.7, Fat 22.5, SaturatedFat 5.6, Cholesterol 498.7, Sodium 570.1, Carbohydrate 8.3, Fiber 0.1, Sugar 2.4, Protein 17
SIMPLY - EGG SALAD
Sometimes 'simple' is best. Quick to prepare, and always delicious. I like it best when served on fresh croissants with crispy lettuce. Servings will vary depending on how much you pile it on. :) Cooking time is time needed to chill.
Provided by Diana 2
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend together salad dressing, honey mustard, salt and chives.
- Fold into the chopped eggs.
- Chill for 30 minutes before serving.
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- Mix eggs with mayonnaise and mustard, making sure to mash the yolks of the egg while stirring. Add the sweet pickle relish as well as salt and pepper to taste, and stir again. Serve on bread or croissants with lettuce for a nice sandwich or serve on a bed of lettuce if you are avoiding carbs. Also great on crackers!
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- Simply Let Your Egg Salad Refrigerate. Did you know that simply letting your egg salad refrigerate for a while can sometimes thicken it up quite a bit?
- Add More Boiled Eggs to the Mixture. Another option is to go ahead and add some more boiled eggs to the mixture. If you have more eggs left that you can make use of, then this is going to be a good fix for egg salad that is very thin or runny.
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