What Came First Chicken Egg Salad Food
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.
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
WHICH CAME FIRST: THE CHICKEN OR THE EGG? SALAD
An "eggier" chicken salad. Good for using up dyed Easter eggs or maybe you just like more eggs.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add cubed chicken to a large bowl.
- Shell the boiled eggs and chop them coarsely.
- Add eggs to the chicken along with the celery, green onion, and pickle relish; toss to mix.
- Add in the mayonnaise; toss gently to coat; season to taste with salt and pepper.
- Cover and chill for several hours.
- Right before serving, sprinkle with chopped parsley.
Nutrition Facts : Calories 507.2, Fat 30.9, SaturatedFat 6.8, Cholesterol 421.3, Sodium 571.7, Carbohydrate 15, Fiber 0.5, Sugar 5.3, Protein 40.8
CHICKEN EGG SALAD
I love both Chicken Salad and Egg Salad sandwiches. Today I felt inspired to create a recipe which really highlighted both ingredients. This recipe doesn't have any fruit in it because I prefer no fruit in my sandwiches. For those of you who are watching your carbs this would be very good stuffed in a large tomato or on top of a green salad too. Chilling enhances flavor, but if you are hungry enough eating it immediately after preparing it tastes pretty wonderful too. Cooking time is chilling time.
Provided by CarrolJ
Categories Lunch/Snacks
Time 1h30m
Yield 3 1/2 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except the dressing.
- Add dressing until you achieve the ratio of dressing to other ingredients you prefer.
- Chill.
Nutrition Facts : Calories 263.9, Fat 18.9, SaturatedFat 3.8, Cholesterol 165.1, Sodium 1005.8, Carbohydrate 12.8, Fiber 0.4, Sugar 8.9, Protein 9.4
CHICKEN-EGG SALAD
Which came first: the chicken or the egg? Doesn't matter. In this winning recipe, they're both front and center, adding substance to a creamy, cold salad.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield X servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken in medium bowl until blended. Stir in chicken.
- Refrigerate 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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