Create Your Own Egg Salad Recipes
CREATE YOUR OWN EGG SALAD
This recipe is a simple take on a classic. It lets you choose your favorites to add to the sandwich.-American Egg Board, Linda Braun, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the dressing, herbs, salt if desired and pepper. Gently stir in the eggs, rice or pasta, and fruits or vegetables if desired. Cover and chill until serving.
Nutrition Facts :
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
ZIPPY EGG SALAD
Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. -Annemarie Pietila, Farmington Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.
Nutrition Facts : Calories 332 calories, Fat 24g fat (5g saturated fat), Cholesterol 281mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
OLD-FASHIONED EGG SALAD
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
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.
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
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
MOLDED EGG SALAD
Meet the Cook: Whenever I have company, I like to be able to just pop the food on the table. So this recipe's a real favorite of mine. I got it from a friend who made it for our church get-togethers. My husband and I raised four children; today, we have seven grandchildren. In our small town, farmland surrounds us on three sides, and we face the Columbia River on the other. -Lois Chapman, Ridgefield, Washington
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from the heat. , Whisk in mayonnaise. Stir in eggs. Add celery, red pepper, onions, relish, salt and pepper; mix well. Pour into a 8-cup mold coated with cooking spray. Chill overnight. , Unmold onto a serving platter. If desired, use ham as a garnish around the sides of the mold, or place several pieces in the center if using a ring mold.
Nutrition Facts : Calories 441 calories, Fat 42g fat (7g saturated fat), Cholesterol 270mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
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