Eli Zabar Egg Salad Recipes

ELI ZABAR'S EGG SALAD SANDWICH

Eli Zabar's Egg Salad Sandwich image

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

Provided by Elaine Louie

Categories easy, lunch, quick, weekday, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 6

Ingredients

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

Steps:

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams

WORLD'S BEST EGG SALAD SANDWICH

World's Best Egg Salad Sandwich image

An egg salad sandwich with new twist! Fresh tomatoes and baby spinach add beautiful color and great flavor.

Provided by shefali chitrang

Categories Salad Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

8 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1 tablespoon minced jalapeno pepper
½ tablespoon honey mustard
½ teaspoon black pepper
½ teaspoon garlic powder
1 pinch salt
8 slices bread
24 leaves baby spinach
8 slices tomato

Steps:

In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 32.1 g, Cholesterol 376 mg, Fat 20.3 g, Fiber 3.4 g, Protein 18.9 g, SaturatedFat 4.8 g, Sodium 604.9 mg, Sugar 5.5 g

EGGS ELI

Eggs Eli image

Amanda Hesser first wrote about this "blunt and tasty" egg dish, which dates back to 1909, in The New York Times Magazine. A simple dish with robust flavors, the recipe blends scrambled eggs with finely minced Virginia ham and anchovies. Before cooking, you rub the pan with a garlic clove, which scents the eggs without overwhelming them. If you're eating this for breakfast, as originally intended, serve it with toast points and butter. But if you're having it in the evening as a small first course - a perfectly acceptable choice - it should be accompanied with glasses of chilled fino sherry.

Provided by Amanda Hesser

Categories breakfast, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 garlic clove, peeled
2 tablespoons butter
8 eggs, cracked into a bowl
1 tablespoon finely minced anchovy
3 tablespoons finely minced Virginia ham, or other smoked ham

Steps:

Rub the inside of a large skillet with the garlic clove. Place over medium-high heat and add the butter. When it's nice and foamy, pour in the eggs. Sprinkle the anchovy and ham over the eggs, then begin scrambling them, stopping when they're done to your liking.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 0 grams, TransFat 0 grams

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