Dilled Egg Salad Recipes
EGG SALAD WITH DILL
Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.
Provided by Sharon Thompson
Categories Salad Egg Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cut hard-boiled eggs in half, removing egg yolks from egg whites.
- Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
- Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 2 g, Cholesterol 329.7 mg, Fat 18.7 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 5.3 g, Sodium 495.5 mg, Sugar 1 g
DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
DILLY POTATO & EGG SALAD
Everyone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this is the delicious result. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; cool completely. , Cut potatoes into 3/4-in. cubes; place in a large bowl. Chop 4 eggs; slice remaining egg. Add chopped eggs, pickles and onion to potatoes. Mix mayonnaise, celery seed, salt and pepper; stir gently into potato mixture., Top with sliced egg and sprinkle with paprika. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 326 calories, Fat 22g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 413mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
DILLED EGG SALAD
My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.
Provided by BecR2400
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend first four ingredients together. Mix in diced hard boiled eggs.
- Refrigerate for several hours to allow the flavors to blend.
- Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.
DEVILED EGG SALAD
Enjoy the classic appetizer on a bed of lettuce, surrounded by tasty peppers, bacon, and onion. A homemade dill vinaigrette covers the whole salad with light herb flavor.
Provided by Annacia
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Halve hard-cooked eggs lengthwise and place yolks in a small bowl.
- Set whites aside.
- Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt.
- Stuff egg white halves with yolk mixture. Set aside.
- On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens.
- Drizzle with Dill Vinaigrette.
- DILL VINAIGRETTE:.
- In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; 1/4 teaspoon salt; and1/4 teaspoon bottled hot pepper sauce. Cover and shake well.
Nutrition Facts : Calories 264.6, Fat 21.5, SaturatedFat 4.6, Cholesterol 257.8, Sodium 420.6, Carbohydrate 7.5, Fiber 1.8, Sugar 2.9, Protein 11.2
DILLY EGG SALAD
"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the eggs, cottage cheese, celery, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread; top with lettuce and remaining bread.
Nutrition Facts :
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