Amandas Easy Egg Salad Recipes
AMANDA'S EASY EGG SALAD
I came up with this recipe after Dominick had a craving for egg salad and he was pleased. The fresh dill really gives this egg salad great flavor. I used Hellmann's Canola Oil mayonnaise to make it a little healthier. You can also either use regular or dijon mustard (they both work well). Serve as a sandwich on your favorite bread.
Provided by Dominick and Amanda
Categories Lunch/Snacks
Time 10m
Yield 3-4 sandwiches
Number Of Ingredients 8
Steps:
- Put the uncracked eggs in a large pot of cold water.
- Bring the water to a boil and cook the eggs for 10 minutes.
- While the eggs are boiling, prepare the celery, onion, dill and mix together in a large bowl.
- Add the mayonnaise, mustard, pepper, and salt.
- When the eggs are done, strain them and carefully peel each one. In a smaller bowl, mash them to the consistency of your choice.
- Stir them into the mayonnaise mixture.
- Chill for at least 2 hours and serve on your favorite bread.
Nutrition Facts : Calories 301.7, Fat 22.8, SaturatedFat 5.1, Cholesterol 382.2, Sodium 469.8, Carbohydrate 11, Fiber 0.5, Sugar 3.2, Protein 13.2
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
TRUFFLED EGG SALAD
Steps:
- Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. Gently lower the eggs into the water and cook for 9 1/2 minutes. Drain. When cool enough to handle, peel the eggs. In a bowl, mash the eggs, then add the olive oil, mustard and mayonnaise and continue mashing until smooth and pale yellow. Season to taste with truffle salt.
- Remove the crusts from the bread. Toast the slices, then cut in half diagonally. Rub each piece with the garlic clove, then spoon on the egg salad.
AMANDA'S QUINOA SALAD
This is my stepdaughter Amanda's concoction, I had it once and was hooked! Keep it in the fridge all the time!
Provided by Catherine Tobin
Categories Salad Grains Quinoa Salad Recipes
Time 4h30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and fluff with a fork.
- Stir mango salsa, green onions, cranberries, sunflower kernels, champagne vinegar, and French vinaigrette into the quinoa. Cover bowl with plastic wrap.
- Refrigerate salad at least 4 hours before serving.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 27.4 g, Fat 5.3 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 204.4 mg, Sugar 4.1 g
EASY EGG SALAD
Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!
Provided by Runner5101
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 1.3 g, Cholesterol 212.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 141.4 mg, Sugar 1.2 g
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