Loaded Egg Salad Recipes
LOADED EGG SALAD
Provided by Lexi
Time 20m
Yield 6
Number Of Ingredients 16
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
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.
LOADED EGG SALAD
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
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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