GROWN-UP EGG SALAD FILLING
Twist up the traditional egg salad with a bit of bacon and cheese, and a hint of Cajun seasoning. I find bacon adds enough of a salty flavor, so I don't add salt to mine.
Provided by thedailygourmet
Categories Salad Egg Salad Recipes
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 2.6 g, Cholesterol 459.1 mg, Fat 34.9 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 830.4 mg, Sugar 1.4 g
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
EGG SALAD (SANDWICH FILLING)
Make and share this Egg Salad (Sandwich Filling) recipe from Food.com.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
- Drain, and submerge into ice-cold water to stop the cooking process.
- Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
- (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
- Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
- On one slice of bread, spread about 1/3 of egg mixture.
- Top with a leaf of lettuce, then a slice of tomato.
- Continue until all filling is used up.
Nutrition Facts : Calories 316.3, Fat 13.4, SaturatedFat 3.8, Cholesterol 373.8, Sodium 489.4, Carbohydrate 30.7, Fiber 2.2, Sugar 5.4, Protein 17.2
EGG SALAD FILLING
This isn't the tradition filling but it is the next best thing.Why I love this recipeIt goes amazing with whole wheat bread and a piece of lettuce. IT'S JUST SO YUMMY.
Provided by Food Network Canada
Categories eggs and dairy,herbs,lunch,quick and easy,snack
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add everything together till yellow and fluffy in a bowl.
- Serve.
EGG SALAD FILING WITH RAISINS
Make and share this Egg Salad Filing With Raisins recipe from Food.com.
Provided by Yami Zuma
Categories Lunch/Snacks
Time 10m
Yield 2 sandwich fillings, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, chop eggs to a fine mince.
- Add finely chopped green onion, yogurt, mayo, raisins and 1/4 TSP EXOTIC SPICE MIX (see below) and mix well.
- Use as filling in a sandwich, lettuce wrap, tortilla wrap or as a stand-alone scoop. It's so delicious!
- *sub-recipe: Exotic Spice Mix. Mix: 1 tsp cumin seeds; 1 tsp black pepper; 2 tsp sweet paprika; 1 tsp cayenne; 1 tsp cinnamon; 1 tsp sea salt; ½ tsp anise seed; ½ tsp fresh ground nutmeg; *sorry - goofy program wouldn't let me add this into ingredients above.
Nutrition Facts : Calories 123.4, Fat 7.8, SaturatedFat 2, Cholesterol 188.4, Sodium 116, Carbohydrate 6.8, Fiber 0.4, Sugar 4.1, Protein 6.7
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.
MAKE-AHEAD RAISIN BRIOCHE
Savor these French buns, better known as buns with topknots. They're so rich, you don't need butter!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10h21m
Yield 12
Number Of Ingredients 12
Steps:
- Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.
- Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)
- Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.
- Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.
- Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.
- Heat oven to 350°F. Brush rolls with beaten egg white. Bake 22 to 26 minutes or until golden brown. Immediately remove from pan. Serve warm, or cool on wire rack.
Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Brioche, Sodium 200 mg
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