Egg Salad With Minced Onion Recipes
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.
BEST EGG SALAD RECIPE
Steps:
- Cut eggs in half. Remove yolks and chop whites.
- Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
- Add remaining ingredients and stir well.
- Serve on bread or over lettuce.
Nutrition Facts : Calories 320 kcal, Carbohydrate 1 g, Protein 11 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 339 mg, Sodium 332 mg, Sugar 1 g, ServingSize 1 serving
EGG SALAD WITH MINCED ONION
Make and share this Egg Salad with Minced Onion recipe from Food.com.
Provided by lucy k.
Categories Lunch/Snacks
Time 1h
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Place eggs in a pot and cover with water.
- Bring to a boil.
- Boil 2 minutes.
- Remove from heat and allow to sit in hot water for 5 minutes.
- Run cold water into the pot until the overflow is cold.
- Cool the eggs in the cold water.
- Peel eggs and cut into small pieces.
- Add remaining ingredients and stir.
Nutrition Facts : Calories 172.3, Fat 12.5, SaturatedFat 3, Cholesterol 321.1, Sodium 255.1, Carbohydrate 5, Fiber 0.2, Sugar 1.9, Protein 9.8
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 SANDWICHES
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Provided by Sara Slade
Categories Salad Egg Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g
EGG SALAD I
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
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
CARAMELIZED ONION AND EGG SALAD
From Vegetarian Times magazine, yet another twist on egg salad. :) Cooking time includes time to cook the eggs.
Provided by GoKittenGo
Categories Spreads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium low heat.
- Add onions and cook, stirring occasionally, until golden, about 30 minutes.
- Peel, then mash the eggs with a potato masher or fork.
- Add onions, mayonnaise, and mustard, and mix well.
- Stir in the olives, season with salt and pepper.
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