Commanders Palace Salad Recipe Recipe For Deviled

DEVILED EGG MACARONI SALAD

Steps:

• Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
• Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
• Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

DEVILED POTATO SALAD

Steps:

• Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
• In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

DEVILED EGG SALAD WITH ROMAINE

Steps:

• Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
• Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

POTATO SALAD DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
• While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
• In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.

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.

COMMANDER'S PALACE SALAD AND DRESSING

Steps:

• Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.
• Put 1/2 cup oil and remaining ingredients in a blender. Cover and blend at low speed. Remove cover and gradually blend in remaining oil.
• Pour 8 tablespoons dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with a hard-cooked egg half.

COMMANDER'S PALACE CALIFORNIA SALAD WITH HONEY-YOGURT DRESSING

Steps:

• Add all the dressing ingredients into blender container.
• Pulse several times or until well blended.
• Mix salad ingredients in a large salad bowl.
• Serve on chilled plates with dressing on the side.

COMMANDER'S SALAD

Steps:

• Tear greens into bite-sized pieces.
• In a large salad bowl, combine the greens,bacon, cheese, and croutons.
• Put 1/2 cup oil and the remaining dressing ingredients in a blender.
• Cover and blend on low speed.
• Remove cover and gradually blend in remaining oil.
• To serve, pour 8 T. of dressing over salad and toss.
• Divide onto individual plates and garnish each serving with the hard boiled egg.
• Refrigerate any leftover salad dressing.

DEVILED POTATO SALAD

Steps:

• Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a large bowl. Stir in potatoes, eggs, onion, and celery. Serve sprinkled with paprika.

CREAMY DEVILED EGG SALAD

Steps:

• Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

DEVILED POTATO SALAD

Steps:

• In a large bowl, combine creamy mustard blend, mayonnaise, onion, celery, vinegar, sugar and salt.
• Add potatoes and eggs; toss gently to coat well.
• Serve immediately or cover and chill up to 1 hour.

DEVILED EGG POTATO SALAD RECIPE

Steps:

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.

DEVILED SHRIMP SALAD

Steps:

• Toss together and chill.
• Remove bay leaf before serving.

DEVILED EGG NOODLE SALAD

Steps:

• Combine mayonnaise, Dijon mustard, vinegar, paprika, black pepper, cayenne, hot sauce, Worcestershire, and sugar in a large bowl with a whisk. Refrigerate until needed.
• Fill a large pot with well salted water and bring to a rapid boil. Cook egg noodles at a boil until just barely tender, 7 to 8 minutes. Drain immediately and rinse under cold tap water until cool to the touch. Drain well and transfer to a mixing bowl.
• Add bell pepper, celery, green onions, carrot, and salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.
• Toss before serving and adjust seasonings if needed.

DEVILED CHICKEN SALAD

Steps:

• Combine salad ingredients.
• Stir together dressing ingredients.
• Combine dressing with salad.