Eggsaladwithanchoviesspread Recipes

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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

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.

BEST-EVER EGG SALAD SANDWICHES



Best-Ever Egg Salad Sandwiches image

Categories     Sandwich     Egg     Mustard     Olive     Sauté     Picnic     Kid-Friendly     Mother's Day     Back to School     Lunch     Mayonnaise     Bacon     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
  • Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
  • Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

EGG SALAD SANDWICHES



Egg Salad Sandwiches image

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

8 hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

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

KONBI'S EGG SALAD SANDWICH



Konbi's Egg Salad Sandwich image

This famous egg salad sandwich comes from Konbi, the tiny Los Angeles cafe run by the co-chefs Akira Akuto and Nick Montgomery. It's not always the case that sensational, Instagram-famous dishes are carefully calibrated to taste so good, but this one breaks the mold: It's as pretty as it is delicious. The egg salad is brightened with a touch of rice wine vinegar and mustard and bound with Kewpie mayonnaise. When making it at home, be careful not to undercook the eggs or you'll cross that fine line between jammy and runny. At the heart of the sandwich is a perfect hard-boiled egg, and we suggest cooking a couple extra in case they break or you have trouble peeling them. Extra eggs, still warm, with a touch of salt and pepper, make for a great snack while you're assembling.

Provided by Tejal Rao

Categories     brunch, lunch, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 10

Ice cubes, for ice baths
1 scallion, very thinly sliced
1 tablespoon Kewpie mayonnaise, plus more for spreading on bread
1 tablespoon crème fraîche
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons Dijon mustard, plus more for spreading on bread
Kosher salt
12 large eggs
Flaky sea salt, such as Maldon
8 slices milk bread, brioche or white sandwich bread

Steps:

  • Fill a large pot with water, leaving a few inches of space at the top, and bring to a boil over high. Prepare 2 ice baths in 2 medium bowls.
  • Meanwhile, prepare the dressing: In a small bowl, stir together the scallion, mayonnaise, crème fraîche, vinegar and mustard. Season to taste with kosher salt.
  • Once the water reaches a boil, gently drop in all 12 eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer, 8 minutes. Transfer 6 soft-boiled eggs to one ice bath. Continue to cook the remaining 6 eggs until hard-boiled, another 6 minutes, then transfer them to the second ice bath. Let sit, 5 minutes. Crack all cooked egg shells by gently hitting them all over with the back of a spoon.
  • Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into 1/4-inch pieces. Gently fold the chopped eggs into the egg salad dressing using a rubber spatula. Season to taste with kosher salt.
  • Working directly in the second bowl, carefully peel the soft-boiled eggs. Transfer the peeled eggs to the cutting board and slice them in half lengthwise. The yolks should be creamy but not runny. If the yolks are runny, make another batch of soft-boiled eggs. (You'll only need 1 soft-boiled egg per sandwich, so snack on any extra or imperfectly peeled pieces with some flaky sea salt, if desired.)
  • Slather mustard on 1 side of 4 bread slices and mayonnaise on 1 side of the remaining 4 bread slices. Sprinkle flaky sea salt on the halved soft-boiled eggs. Arrange 2 halves down the center of each slice of mustard-slathered bread, laying them yolk side down, and positioning them so the narrower tips point outward toward the crust of the bread and the wider, rounder portions (with the yolks) are in the middle of the bread. Place both halves close enough so that they touch in the center of the bread.
  • Divide the egg salad among the sandwiches, gently plopping 1/2-cup scoops of egg salad on top of each pair of soft-boiled eggs on each of the 4 bread slices. Using an offset spatula, spread the egg salad evenly toward the crusts in all directions until bread is covered.
  • Top with the remaining slices of bread, mayonnaise side down. Using a serrated knife, carefully slice the crusts off on the left and the right sides of each sandwich. (These should be the 2 sides that are parallel to the soft-boiled eggs.)
  • Rotate each sandwich 90 degrees and cut each sandwich into thirds, cutting parallel to the crust sides of the sandwiches, creating a beautiful exposed cross section. Serve immediately or refrigerate up to 24 hours.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 3 grams, Sodium 276 milligrams, Sugar 2 grams, TransFat 0 grams

EGG SALAD WITH ANCHOVIES SPREAD



Egg Salad With Anchovies Spread image

From Palm Beach Roots and Recipes by Charles Dimick Reese. Serve on crackers. Time includes hardboiling the eggs. Taste before you decide if you want to add any additional salt since anchovies are salty!

Provided by Oolala

Categories     Spreads

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

12 eggs, hard boiled, coarsely chopped
2 (2 ounce) cans anchovy fillets, cut small
2 1/2 teaspoons parsley, chopped
1/2 teaspoon Worcestershire sauce
3/4 cup mayonnaise
1 pinch cayenne pepper
salt, if desired

Steps:

  • Put all ingredients in a bowl and mix well.
  • Chill until ready to serve on crackers.

Nutrition Facts : Calories 226.4, Fat 16.2, SaturatedFat 3.7, Cholesterol 335, Sodium 785.3, Carbohydrate 5.9, Sugar 2, Protein 13.7

HERBED POTATO SALAD WITH ANCHOVIES



Herbed Potato Salad with Anchovies image

Categories     Salad     Fish     Herb     Potato     Side     Chill     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 1/2 pounds red potatoes
4 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2-ounce can flat anchovy fillets, drained, chopped
1/4 cup olive oil
1/4 cup red wine vinegar

Steps:

  • Place potatoes in large pot. Add enough cold water to cover. Boil until just tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into slices. Set aside.
  • Combine remaining ingredients in large bowl. Add potato slices and toss well. Season to taste with salt and pepper. Refrigerate until well chilled.

EGG SALAD SANDWICH SPREAD



Egg Salad Sandwich Spread image

Make and share this Egg Salad Sandwich Spread recipe from Food.com.

Provided by Graybert

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

4 hard-boiled eggs, chopped
2 -3 tablespoons hellmans mayonnaise (according to taste)
1 -2 stalk celery, chopped
2 green onions, chopped
1 shredded carrot
salt and pepper, for taste

Steps:

  • Mix all ingredients together and spread on lightly toasted bread (I use rye).
  • Enjoy!
  • Mixture can be kept in the fridge for up to two days.

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