Eggstatic Egg Salad 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.

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.

EGGSTATIC EGG SALAD



Eggstatic Egg Salad image

I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.

Provided by TOOLBELT DIVA

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large eggs, unbroken
1 stalk celery, complete with leaves chopped fine
2 tablespoons fresh chives, chopped fine
1 tablespoon fresh Italian parsley, chopped fine
1/8 teaspoon coarse black pepper
1/4 teaspoon balsamic vinegar
1/2 cup mayonnaise, more if desired for consistency
24 -40 slices rye bread or 24 -40 slices crackers

Steps:

  • Place unbroken eggs in a pan of cold water.
  • Turn on cook top burner.
  • Place pan of eggs on burner and bring to a boil.
  • Turn down heat on element and allow to continue boiling for approximately 5 minutes.
  • Remove from stove element and set aside.
  • In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
  • Remove eggs from pan of water.
  • With the blade of a table knife, chop the cooked eggs in half.
  • Scoop out the cooked eggs; discard the shells.
  • With a kitchen fork, crush the cooked egg halves.
  • Transfer vegetables to crushed eggs.
  • Mix well with mayonnaise.
  • Add more mayonnaise as you wish for personal consistency preference.
  • Spread mixture generously on bread (s) or crackers of your choice.
  • Serve to squeals of delight.

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