Eggceptionally Low Carb Easy Egg Salad For A Crowd Recipes

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EASY EGG SALAD



Easy Egg Salad image

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

6 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

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.

EGGCEPTIONALLY LOW CARB EASY EGG SALAD FOR A CROWD



Eggceptionally Low Carb Easy Egg Salad for a Crowd image

Recipe #293288 and a food processor makes this recipe an easy fix for a crowd. Though most kids like this it is definately something the Low Carbing adults will love too. **Please note that the reviewer of Recipe #293288 did not actually review hard cooked eggs but rather posted a recipe for hard boiled eggs.

Provided by Secret Agent

Categories     Lunch/Snacks

Time 35m

Yield 1 bowlful, 12 serving(s)

Number Of Ingredients 4

12 eggs, hard cooked (How to Boil Eggs)
1/2 cup mayonnaise, real
1 tablespoon Coleman's dry mustard
1 1/2 teaspoons curry powder

Steps:

  • Peel the eggs and rinse them off, drying on paper towels.
  • Shred them with the medium shredding disk of your food processor.
  • Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc.
  • OPTIONAL add ins:.
  • 1/4 cup finely shredded scallions.
  • 1 teaspoon celery seeds.
  • 1/4 cup finely minced celery.
  • serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.

Nutrition Facts : Calories 113.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 188.6, Sodium 140.8, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 6.5

EGG SALAD FOR A CROWD



Egg Salad for a Crowd image

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

36 hard-boiled large eggs, chopped
6 celery ribs, chopped
3 large carrots, finely shredded
3 small green peppers, finely chopped
3 small onions, finely chopped
3 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups mayonnaise
3/4 cup milk
1 tablespoon ground mustard
Salt and pepper to taste
Lettuce leaves, halved cherry tomatoes and sliced hard-boiled large egg, optional
100 bread slices (about 6 loaves)

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 :

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