Green Egg Salad Recipes
GREEN BEAN EGG SALAD
"I received this recipe from my mother-in-law, and it's a great alternative to potato salad," says Jane Gysbers of Blaine, Minnesota. Tip: "Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion., In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 265 calories, Fat 25g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 487mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
GREEN SALAD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
BITTER GREEN AND EGG SALAD
Provided by Food Network
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers.
- *For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel.
THE BEST EGG SALAD
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
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.
GREAT GREEN SALAD
Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.
Provided by JESSPOOH
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
- Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 10.5 g, Cholesterol 12.6 mg, Fat 30 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 561.7 mg, Sugar 1.8 g
JEN'S HEAVENLY EGG SALAD
The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself
Provided by luckyjen7
Categories Salad Egg Salad Recipes
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
- In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g
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