Auntie Andis Egg Salad For Littles Little 1 Longmeadow Recipes
AUNTIE MIDGE'S HAWAIIAN SALAD
Great crowd salad. Auntie Midge's recipe. Drain fruit several hours in colander before mixing with marshmallows.
Provided by poppy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
- Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 48.4 g, Cholesterol 29.9 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.4 mg, Sugar 36.5 g
EGG SALAD I
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Provided by Margret
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g
AUNTIE ANDI'S EGG SALAD FOR LITTLE'S LITTLE #1 LONGMEADOW
Bubba has chickens and he sells his eggs to the local neighbors. There are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. I guess they don't like brown eggs either, but it is wonderful for us on Longmeadow Farm.Starting early Spring, and through the summer, we make a lot of egg salad. We have eggs everywhere! This is the simple, but lovely egg salad I serve on Saturday Lunch at the Farm. The toast brings a heavenly smell all around the kitchen and the fresh basil or chives bring such color to this simple salad. On the farm we pretty much prefer the no extra use of mayonnaise, but add a bit of salt to taste and some bean sprouts and a couple of UTZ potato chips and we are set to go. This all gets washed down with a simple ice tea that has some fresh peppermint just picked from the garden and life is good once again *NOTE* the title changed as my new name adopted by littlemafia's dear daughter wanted to have some of: "Auntie Andi Egg Salad" - so the whole name stuck.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
- Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
- Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
- Use the mayonnaise just enough to get the eggs to stay together.
- Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
- Gently add celery and basil or chives if using.
- Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
- Top with lid, mash down a bit, and take a deep bite. Oh yum!
Nutrition Facts : Calories 116.1, Fat 4, SaturatedFat 1.1, Cholesterol 93.6, Sodium 183.2, Carbohydrate 12.8, Fiber 2.2, Sugar 2.2, Protein 7
MUSTARD OF FUN POTATO SALAD FROM THE LONGMEADOW FARM
How in the world does a potato salad become fun? It is fun for various reasons, one because potatoes by their very unusual nature are fun. They grow away peacefully slumbering in the ground, not really caring or observant of the world above them. They are funny looking oval creatures that are dirty, grimy, and don't always smell that great upon harvest. But there is nothing better then digging potatoes, although back breaking at times, the happiness one can appreciate when finally touching the big vegetable waiting as a ripe egg under the deep dark earth, to delight your taste buds, and bring wonderful nourishment to your body and soul. And hey, this little recipe has no mayonnaise, no egg, but lots of flavor. Enjoy, and remember how the potato got its start. I use Recipe #43522 by Bev for my Italian Dressing. Oh my, but this is delicious!
Provided by Andi Longmeadow Farm
Categories Summer
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water for 15 minute until tender.
- Add salad dressing, and mix lightly, let potatoes cool down, or cool in fridge until completely cooled.
- In a large bowl, add rest of ingredients and mix.
- After potatoes have cooled down, add potatoes and mix again, lightly.
- Chill, covered, 1 hour, (at least) almost better next day.
Nutrition Facts : Calories 127.4, Fat 6.1, SaturatedFat 0.9, Sodium 460.9, Carbohydrate 17, Fiber 2.5, Sugar 2.9, Protein 2.3
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
ALEXIS'S LIGHT EGG SALAD SANDWICH
For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Mix whites, yolks, mayonnaise, celery, mustard, and curry if desired. Season with salt and pepper. Spread mayonnaise on 4 slices bread. Top each with radicchio, egg salad, and arugula if desired. Sandwich with remaining bread.
SIMPLE EGG SALAD
The simplest, good egg salad that is still delicious! Great for leftover Easter eggs!
Provided by Aimee Smith
Categories Salad Egg Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 1.8 g, Cholesterol 321 mg, Fat 14 g, Fiber 0.2 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 244.6 mg, Sugar 1.4 g
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