Kicked Up Egg Salad Recipes

EGG SALAD WITH A KICK

Steps:

• Place eggs 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 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
• Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

EMERIL'S KICKED UP CHEF'S SALAD

Steps:

• In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper.
• Line 4 large plates with the Bibb lettuce leaves.
• In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.

AWESOME EGG SALAD WITH A KICK

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

KICKED UP BETTER FOR YOU EGG SALAD

Steps:

• Mix all ingredients together except lettuce and tortillas.
• Divide salad into fourths.
• Make four wraps. Each wrap gets 1 cup of romaine lettuce.

KICKED-UP-A-NOTCH EGG SALAD

Steps:

• Combine eggs, mayonnaise, salt and pepper, chives, and curry powder. Serve on lettuce leaves and top with chopped nuts for salad (or on toast for sandwich). If desired, sprinkle with a little red curry powder as garnish.

KICKED UP AND LIGHTENED WALDORF SALAD FOR TWO!

Steps:

• Preheat oven to 375° and lightly grease a cookie sheet.
• Whip egg white until stiff then fold in pecans and brown sugar stirring to coat. Then place pecans on a sheet leaving any extra egg white behind.
• Bake for about 20 minutes until lightly toasted, stirring pecans a few times.
• Remove from baking sheet and let cool.
• Combine all of salad ingredients on one bowl.
• Combine dressing ingredients in another bowl.
• Mix together dressing and chicken mixture adding more yogurt if needed if it seems too dry, then spoon into lettuce cups and top with toasted pecans.

ZIPPY EGG SALAD

Steps:

• Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.