Barbs Not So Traditional Egg Salad Recipes

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BARB'S NOT SO TRADITIONAL EGG SALAD



Barb's Not so Traditional Egg Salad image

I am not crazy about eggs; I like them, but I have to mask them a bit. When I scramble eggs, I always add cheese. I was looking in my fridge one day; badly needing to go food shopping...trying to come up with something for lunch. I had eggs and I had mayonaise. I always have fresh herbs and spices, so I thought I could probably pull off an egg salad that was kicked up from the normal "yolky" tasting traditional egg salad. It worked well! I just made my egg salad last night; my son called me a work this afternoon to rave about how much he loves it!

Provided by baguerrero

Categories     Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 11

5 hard-boiled eggs
shell and coarsely chop the egg
1 1/2 tablespoons of real mayonnaise
1/2 tablespoon of salad dressing mayonnaise (both to taste)
1/2 onion, finely chopped
4 -5 fresh garlic cloves, finely chopped
1 teaspoon sweet relish
1 1/2 teaspoons spicy brown mustard
1 tablespoon fresh parsley, finely chopped
1/2 tablespoon fresh basil, finely chopped
salt and pepper

Steps:

  • **Mix all ingredients together and serve on your favorite bread, roll, toast, cracker, etc.
  • ***I like it with a slice of Sharp Provolone Cheese.

Nutrition Facts : Calories 111.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 213.5, Sodium 130.1, Carbohydrate 4.4, Fiber 0.3, Sugar 1.6, Protein 6.7

TRADITIONAL EGG SALAD



Traditional Egg Salad image

Make and share this Traditional Egg Salad recipe from Food.com.

Provided by Mebriella

Categories     Lunch/Snacks

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

6 eggs, brought to room temperature
4 quarts water
4 tablespoons mayonnaise (good quality-such as Hellman's)
1 pinch salt
1 pinch white pepper

Steps:

  • Fill a medium pot with three to four quarts of water and bring to a boil.
  • Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water.
  • Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  • Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
  • Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
  • Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  • Serve with crisp lettuce and your favorite bread.

Nutrition Facts : Calories 329.3, Fat 24.1, SaturatedFat 6.1, Cholesterol 565.6, Sodium 556.4, Carbohydrate 8.2, Sugar 2.4, Protein 19.1

EASY EGG SALAD



Easy Egg Salad image

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

8 hard-cooked eggs, chopped
¼ cup plain fat-free yogurt
1 tablespoon parsley flakes
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon salt

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

OLD-FASHIONED EGG SALAD



Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

  • In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

BETTER THAN EGG SALAD



Better than Egg Salad image

Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-fat mayonnaise
1/4 cup chopped celery
2 green onions, chopped
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (12.3 ounces) silken firm tofu, cubed
8 slices whole wheat bread
4 lettuce leaves
Coarsely ground pepper, optional

Steps:

  • Mix first 8 ingredients; stir in tofu. Line 4 slices of bread with lettuce. Top with tofu mixture. If desired, sprinkle with pepper; close sandwiches.

Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 692mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

DELICIOUS EGG SALAD FOR SANDWICHES



Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

SIMPLY EGG SALAD



Simply Egg Salad image

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

4 large eggs eggs
2 tablespoons plain nonfat yogurt
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup diced celery
1 green onion, chopped

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

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