Chunky Egg Salad Recipes

TRADITIONAL CHUNKY EGG SALAD

Steps:

• Place eggs in a large pot and cover with water by ~ 1 1/2 ". Turn the heat to high, set a timer for 18 minutes, and cover pot. When eggs begin to boil, reduce heat to a simmer and boil uncovered.
• Drain, run under cool water or place in ice bath to cool (this also makes them easier to peel generally). Peel & dice.
• Add all ingredients to a bowl and gently stir.
• Add more mayonnaise and mustard to desired consistency and taste.
• Add salt to taste. Serve on toasted bread, over greens, or just grab a spoon. Happy Eating! Beckie

EGG SALAD I

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.

DEVILED EGG SALAD

Steps:

• Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

EGG SALAD III

Steps:

• Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, 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, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

CHUNKY EGG SALAD

Steps:

• In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
• Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams

CREAMY & CRUNCHY EGG SALAD

Steps:

• In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mixture and gently mix them together.
• Season with pepper to taste.
• Use in sandwiches, with lettuce and tomatoes, or in a salad.

CHUNKY EGG SALAD

Steps:

• In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

MUSTARD WAFFLES WITH CHUNKY EGG SALAD

Steps:

• Make the egg salad: slice the eggs in one direction with an egg slicer, then, holding the slices together, reposition the egg in the slicer so that the next cut produces cubes (if you do not have an egg slicer, cut the eggs with a knife, or if you prefer, mash the eggs as you would for a traditional egg salad).
• Put the cubes in a mixing bowl, add in the mayo, mustard, salt, and pepper; stir gently to mix.
• Taste and adjust seasonings; stir in the diced peppers.
• Cover salad with plastic wrap and refrigerate (can be made a day ahead, wrapped well and kept refrigerated).
• Make waffles--Preheat waffle iron (if you want to hold the finished waffles until serving, preheat your oven to 200°).
• Melt the butter and reserve.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and pepper together.
• In another bowl, whisk the buttermilk, egg, and mustard together until blended.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; stir in the chives, parsley, and melted butter.
• Lightly butter or spray the grids of your iron (brush or spray the grids again only if subsequent waffles stick).
• Spoon out 1/2 cup of batter (or the amount your waffler's manufactuer recommends) onto the hot grids.
• Use a metal spatula or wooden spoon to spread the batter evenly across the grids.
• Close lid and bake until the waffle is nicely browned and set (serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch).
• Serve--place a warm waffle in the center of a luncheon plate; top with an inner circle of lettuce or arugula; add a scoop of salad, and if you'd like, finish with a few slices or tomato.
• Serve with an iced spiced or herbal tea such as citrus, mint, or rosemary.

CHUNKY POTATO SALAD

Steps:

• - Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on).
• - Cook eggs in a pot of salted water until done - about 20 minutes.
• - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs.
• - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes.
• - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs).
• - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix.
• - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.