Egg Salad Appetizer Spread Recipes
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.
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
PARTY EGG SALAD APPETIZERS
You may never stuff another deviled egg again when you see how easy-and popular-these Party Egg Salad Appetizers can be.
Provided by My Food and Family
Categories Dairy
Time 3h15m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Combine cream cheese spread, mayo and pickles in medium bowl.
- Add eggs; mix lightly. Refrigerate several hours or until chilled.
- Cover bread slices with arugula, tomatoes and egg salad just before serving.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CAVIAR EGG SALAD APPETIZER
A nice extravagant way to end the year! Also to start the New Year! New Year 2011 I made stuffed eggs using wasabi caviar. My eggs peeled so nice I just had to stuff them. Using less mayo/ smart balance. And a touch of horseradish mustard to the yolk mixture.
Provided by Rita1652
Categories Spreads
Time 20m
Yield 1 appetizer shared by many, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix together eggs, onion, mayonnaise and pepper.
- Mound onto a festive plate.
- Spread each caviar across each half of the mound.
- Arrange toast around the mound.
- Serve using a plastic or porcelain spreader.
- Caviar and metals don't mix.
Nutrition Facts : Calories 122, Fat 8.9, SaturatedFat 1.9, Cholesterol 179.6, Sodium 322.6, Carbohydrate 4.1, Fiber 0.1, Sugar 1.3, Protein 6.8
EGG SALAD APPETIZER SPREAD
Here's a neat twist on deviled eggs-chopped into a spreadable egg salad to make a super-tasty appetizer. Top with fresh parsley and serve with crackers.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 30 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Mash anchovies with fork in medium bowl.
- Add all remaining ingredients except parsley and olives; mix lightly.
- Spoon into serving bowl. Garnish with parsley and olives.
Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 75 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
EGG SALAD FOR A CROWD
Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 50 sandwiches, 50 servings, 1 sandwich per serving.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired., For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Nutrition Facts :
EGG SALAD SPREAD
You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.
Provided by Charlotte J
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cup of spread, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix mayo, mustard, onion powder, olives, salt and pepper together.
- Mix in eggs.
- Chill.
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