Eggsaladboats Recipes

THE BEST EGG SALAD

The Best Egg Salad image

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

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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.

EGGPLANT PARMESAN BOATS RECIPE BY TASTY

Eggplant Parmesan Boats Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, salt, pepper, ground turkey, onion, marinara sauce, garlic, shredded low-fat mozzarella, grated parmesan cheese, fresh basil

Provided by Tara Botwinick

Categories Lunch

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium eggplants
2 tablespoons olive oil
salt, to taste
pepper, to taste
½ lb ground turkey
1 onion, diced
2 cups marinara sauce
2 cloves garlic, minced
1 cup shredded low-fat mozzarella
½ cup grated parmesan cheese
fresh basil, for garnish

Steps:

Preheat oven to 400°F (200°C).
Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
Chop the remaining eggplant and reserve.
Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
Bake for 10-15 minutes.
Heat olive oil in medium skillet over medium heat.
Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
Add marinara sauce and cook for another 3-5 minutes.
Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
Bake for 10-15 minutes, or until cheese is melted.
Sprinkle with basil and serve.
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 9 grams, Protein 26 grams, Sugar 15 grams

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