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 III
This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.
Provided by OLIVIES
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, 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, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 2.2 g, Cholesterol 382.5 mg, Fat 32.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 441.1 mg, Sugar 1.1 g
THE WORLD'S BEST EGG SALAD (3 WAYS)
I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.
Provided by dojemi
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the hard-boiled eggs. Don't mash them too fine.
- If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
- Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
- Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
- Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 426.8, Sodium 535.2, Carbohydrate 4.3, Sugar 1.7, Protein 12.7
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
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13 EGG SALAD RECIPES THAT HIT THE SPOT
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- Avocado Egg Salad Recipe. Enjoy a delicious breakfast by topping your whole wheat toast with this bright-tasting, herb-flecked avocado egg salad. It's got everything you love about rich and creamy avocado toast, plus a bonus boost of protein to get you through the morning.
- Deviled Egg Salad Recipe. Take another potluck food favorite—the deviled egg—and turn it into a different, mouthwatering appetizer with this recipe. Chop the eggs roughly, combine with a few simple ingredients, and use the resulting deviled egg salad to spread to top pumpernickel toasts.
- Creamy Egg Salad Without Mayo Recipe. Egg salad makes a quick and easy high-protein lunch for toting to the office, or work-from-home days. This healthy version uses Greek yogurt instead of mayonnaise, for a creamy egg salad with fewer calories than the traditional mayonnaise-laden version.
- Bacon Deviled Egg Potato Salad Recipe. Bacon deviled egg potato sala d is a devilishly good recipe. It tastes just like a combination of deviled eggs and rich potato salad, and salty bacon bits take it over the top.
- Keto Egg Salad Recipe. Classic, creamy egg salad made with eggs and mayonnaise is a perfect keto food. Our enhanced, gluten-free keto egg salad adds bacon for a crunchy, salty addition instead of celery and avocado for more robust creaminess and fat.
- Watercress Egg Salad Tea Sandwiches Recipe. Fresh watercress brings a lightly peppery flavor to these elegant egg salad tea sandwiches. When bringing them to a summer party, wrap the whole, unsliced sandwiches in parchment paper and then aluminum foil, before adding them to an insulated cooler or thermos bag.
- Sour Cream Potato and Egg Salad Recipe. Put together a crowd-pleasing cookout side dish with this rich and creamy sour cream potato and egg salad. It's an essential warm-weather salad that goes well with barbecue and grilled meats.
- Vegan "Egg" Salad Without Eggs Recipe. Vegan "egg" salad is a genius recipe for those who enjoy the idea of egg salad, but are following a diet free of animal products.
- Easy Egg Salad Tea Sandwiches Recipe. Simple egg salad made with mayonnaise, mustard, and dried herbs is a delicious filling for party tea sandwiches. They couldn't be easier to assemble (especially when you stock boiled eggs in the fridge), and feel nicely fancy thanks to their cute name and miniature size.
- Peruvian Triple Sandwich Recipe. The triple sandwich is a popular one in Peruvian cuisine. Start with sliced white sandwich bread, adding ripe and creamy avocado, then a layer of egg salad, and finally sliced tomatoes, for a flavorful, protein-rich, triple-decker lunchtime sandwich.
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