Backyard Breakfast Egg Salad Recipes

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BREAKFAST EGG SALAD



Breakfast Egg Salad image

Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

4 large eggs
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 avocado, diced
Coarse salt and ground pepper
2 ounces sliced smoked salmon (about 2 slices)
1/3 cup watercress, thick ends trimmed
2 slices whole-grain bread, toasted

Steps:

  • In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
  • In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.

Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g

GARDEN EGG SALAD



Garden Egg Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

6 large eggs
1/2 cup low-fat mayonnaise
2 tablespoons whole-grain mustard
Kosher salt and freshly ground black pepper
2 scallions (white and green), thinly sliced,
1 rib celery, minced, scant 1/2 cup
2 radishes, grated on the large holes of a box grater
8 romaine lettuce leaves
1 cup pea or other sprouts

Steps:

  • Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
  • Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
  • Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.

Nutrition Facts : Calories 266 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 290 milligrams, Sodium 561 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams

BREAKFAST EGG SALAD



Breakfast Egg Salad image

I came up with this recipe as an idea to use some of the ingredients that come in the monthly food box that's purchased. If you make them in advance, it beats running thru the local "fast" food place.

Provided by skrice

Categories     Breakfast

Time 5m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 5

4 medium hard-boiled eggs, crumbled (pre-cooked)
7 slices crumbled bacon (or use Turkey-Bacon. If using store bought bacon crumbles do not use imitation bits)
1/4 cup shredded cheese (Swiss or Cheddar are best)
1/4 cup plain yogurt (Unflavored)
4 English muffins (or breakfast bread of your choice Bagels or Tortillas or Toaster Waffles)

Steps:

  • In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
  • Serve on Breakfast Bread of your choice.
  • Wrap in waxed paper and take it to go.

Nutrition Facts : Calories 1041.3, Fat 68.8, SaturatedFat 22.5, Cholesterol 1941.5, Sodium 1205.9, Carbohydrate 31.8, Fiber 2, Sugar 7.8, Protein 68.2

BACKYARD BREAKFAST EGG SALAD



Backyard Breakfast Egg Salad image

I was gifted with eggs from the backyard coop of a friend, and decided they needed a more interesting treatment than my usual. Found this recipe on Food52, based on one by Annie Mitchell, Eating in the Middle. It's one you can easily adapt to what you have on hand. Leftover salad will keep refrigerated for a day. Prep time depends on how you hardcook your eggs.

Provided by duonyte

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

6 large eggs, hard-cooked
2 tablespoons full-fat mayonnaise
2 tablespoons plain 2% Greek yogurt
2 teaspoons Dijon mustard
4 slices cooked bacon, crumbled
3 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh chives (or any herbs you like, I used dill)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 pieces 100% whole-grain bread, toasted

Steps:

  • 1. Chop the eggs.
  • 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
  • 3. Spread on toast and serve.

Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 287.8, Sodium 511.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 13.3

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