Egg And Weenie Salad Recipes

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JEN'S HEAVENLY EGG SALAD



Jen's Heavenly Egg Salad image

The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself

Provided by luckyjen7

Categories     Salad     Egg Salad Recipes

Time 21m

Yield 4

Number Of Ingredients 7

6 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
½ lemon, juiced
¼ cup chopped green onions
salt and pepper to taste

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 and peel. For faster cooling, place the eggs in an ice bath before peeling.
  • In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 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.

CREAMY & CRUNCHY EGG SALAD



Creamy & Crunchy Egg Salad image

Make and share this Creamy & Crunchy Egg Salad recipe from Food.com.

Provided by TishT

Categories     Lunch/Snacks

Time 35m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1/2 medium red onion, chopped
12 large eggs, hard boiled,peeled and cut into sixths
1 stalk celery & leaves, chopped
1/2 cup plain yogurt or 1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grained mustard
4 teaspoons freshly squeezed lemon juice
2 teaspoons kosher salt

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.

Nutrition Facts : Calories 246.5, Fat 15.6, SaturatedFat 5.4, Cholesterol 562, Sodium 1483.7, Carbohydrate 4.9, Fiber 0.7, Sugar 2.9, Protein 20.5

EGG SALAD I



Egg Salad I image

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

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

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

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

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

THE BEST EGG SALAD EVER



The Best Egg Salad Ever image

Toasted sandwich bread (we recommend rye) spread with cold and creamy egg salad makes for the perfect lunch. It's as simple and satisfying as a midday meal should be, and it's also completely customizable. Toss in a little chopped shallot, parsley or celery, or follow the recipe as written. You won't be disappointed, because you're starting with a deluxe version of egg salad, which includes diced ham. Boosting the texture, flavor and protein quotient, this add-in is sure to please even the heartiest of eaters.

Provided by Brooke Lark

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 6

3 large eggs
2 tablespoons reduced-fat mayonnaise
If desired, salt and pepper to taste
3 tablespoons diced ham
2 tablespoons chopped green onions
4 slices rye bread, toasted

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
  • Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
  • Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
  • Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion. Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.

Nutrition Facts : ServingSize 1 Serving

DELUXE CLASSIC EGG SALAD RECIPE



Deluxe Classic Egg Salad Recipe image

This is an Egg Salad recipe with a twist that will take you from "Yum" to "I need another sandwich ASAP!" It is an easy, simple dish to make and perfect for taking to all your barbecues and picnics!

Provided by Janelle

Time 15m

Number Of Ingredients 14

2 Tablespoons butter, room temperature
3 oz cream cheese, room temperature
2 Tablespoons celery, minced
1 Tablespoon Mayo (or more if desired)
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard boiled eggs, finely chopped or squished with a fork.
Croissants or Bread
Paprika (optional)
Dill Pickle Relish (optional)
Bacon (optional)

Steps:

  • In a medium bowl, cream together butter and cream cheese until smooth.
  • Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
  • Add eggs and mix well.
  • Serve on bread or croissants
  • Sprinkle with paprika or add dill pickle relish or bacon if desired.

Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 453 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

EGG AND HERB SALAD



Egg and Herb Salad image

This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves four to six

Number Of Ingredients 14

8 large eggs, hard-boiled (see below) and finely chopped
1 cup finely chopped fresh herbs, such as parsley, dill, tarragon, chervil or chives
2 celery stalks, finely chopped
1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
Salt
freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
2 tablespoons freshly squeezed lemon juice
1/3 cup plain low-fat yogurt or buttermilk
1 tablespoon Hellmann's or Best Foods mayonnaise
1 garlic clove, green shoot removed, minced
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 6-ounce bag baby arugula

Steps:

  • To hard-boil the eggs, place in a saucepan, cover with cold water and bring to a boil. Cover the pan tightly, and turn off the heat. Let sit for 12 minutes. Fill a bowl with ice water, drain the eggs and chill immediately in the ice water.
  • Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
  • Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
  • Line plates or a platter with arugula, top with the egg salad and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 371 milligrams, Sugar 3 grams, TransFat 0 grams

EGG AND WEENIE SALAD



egg and weenie salad image

in hard times,my Mom made this for our school lunches and I still make it. I had a hard time convincing my girlfriend that it was good. But we now both love it. Good on Tricuits or on bread.

Provided by judy maples @grayceem

Categories     Other Salads

Number Of Ingredients 5

2 - hardboiled eggs
2 - cooked hot dogs best done on grill
totaste - gound black pepper
scant - mustard/yellow or spicy/optional
to taste - hellmans mayo just to make it goupy

Steps:

  • hard boil eggs and have weenies and eggs warm. chop eggs with pastry cutter and add weenies which have been quartered and chopped. Add pepper and mustard--if you chose-and mayo while everything is still warm. Refrigerate. A nice addition is a little fresh cilantro. We love this on a toasted bagel.

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