Loaded Egg Salad Recipes

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LOADED EGG SALAD



Loaded Egg Salad image

Provided by Lexi

Time 20m

Yield 6

Number Of Ingredients 16

8 hardboiled eggs (see notes)
2 cups spinach, sautéed and cooled
1 onion, sliced, caramelized, and cooled (see notes)
1 can Genova tuna in olive oil, liquid removed
1/4 cup finely diced celery
1/4 cup finely diced scallions, more for garnish
1/3 cup good quality mayo, more as needed
2 teaspoons dijon mustard, more to taste
2 teaspoons lemon juice, more to taste
1 teaspoon lemon zest
1/2 teaspoon sea salt, more to taste
1/2 teaspoon black pepper, more to taste
1/2 teaspoon garlic powder
1/4 teaspoon paprika, more as garnish
1 head bibb lettuce, washed
1 Avocado, for garnish

Steps:

  • Chop eggs and place in a large mixing bowl along with the rest of the ingredients.
  • Using a spatula, mix well. Taste and adjust ingredients as needed.
  • Place in a serving bowl.
  • Carefully remove the leaves from head of lettuce. Place a generous scoop of egg salad into the lettuce and devour. You can top with a sprinkle of paprika, slices of scallion, and avocado!

Nutrition Facts : ServingSize 6, Calories 279 calories, Sugar 3g, Sodium 400mg, Fat 19.4g, SaturatedFat 4.3g, Carbohydrate 10.7g, Fiber 3.4g, Protein 17g, Cholesterol 231mg

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.

LOADED EGG SALAD



Loaded Egg Salad image

I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!

Provided by SunnyDaysNora

Categories     Salad     Egg Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

8 ounces bacon
4 stalks celery, minced
½ cup mayonnaise
¼ cup minced yellow onion
1 ½ tablespoons sweet pickle relish
1 ½ tablespoons prepared yellow mustard
2 teaspoons chile-garlic sauce (such as Sriracha®)
1 ½ teaspoons dried dill weed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon salt
12 hard boiled eggs, shells removed

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
  • Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
  • Cover bowl with plastic wrap and refrigerate at least 1 hour.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.1 g, Cholesterol 208.7 mg, Fat 17.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 474.3 mg, Sugar 1.7 g

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