Egg Salad Ii Recipes
EGG SALAD II
This is a good and fulfilling egg dish that is best served warm.
Provided by sal
Categories Salad Egg Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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 eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
- Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.
Nutrition Facts : Calories 813.2 calories, Carbohydrate 39.4 g, Cholesterol 456.3 mg, Fat 63.4 g, Fiber 3.9 g, Protein 23 g, SaturatedFat 14.5 g, Sodium 1103.5 mg, Sugar 7.7 g
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.
EGG SALAD II
Pair this versatile classic with different toppings to enjoy on a variety of breads. You can also serve it on a bed of lettuce as part of an attractive salad plate.
Provided by Anna P.
Categories Spreads
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, mash eggs with fork.
- Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper.
- (Make-ahead: cover and refrigerate for up to 24 hrs.).
Nutrition Facts : Calories 233.8, Fat 18, SaturatedFat 4.8, Cholesterol 433.5, Sodium 461.9, Carbohydrate 3.6, Fiber 0.2, Sugar 2.1, Protein 13.1
EGG SALAD
I've been making this since I was a kid. Its a great way to use up hard boiled eggs at Easter. Great for breakfast, or lunch or stuffed into cherry tomatoes as an appetizer! It tastes better if it sits for an hour.
Provided by Dawnab
Categories Spreads
Time 7m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- place ingredients in a bowl, smash together with a fork.
- Use more mayonnaise as needed for egg size.
- Serve on bread for a sandwich, English muffins for breakfast, or crackers for an appetizer!
Nutrition Facts : Calories 192.2, Fat 15.1, SaturatedFat 3.1, Cholesterol 194.1, Sodium 271, Carbohydrate 7.6, Sugar 2.4, Protein 6.5
CLASSIC EGG SALAD
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
- Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
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