MAGIC SUMMER SAUCE! MAKES: DEVIL EGGS, CHICKEN/POTATO/MAC SALAD
That's right. Make this 1 sauce (it makes a lot of sauce, so this is perfect if you're having a BBQ) - and you can use it to make 5 summer favorites all at the same time: Chicken Salad, Macaroni Salad (pasta salad) Potato Salad, Egg Salad, Chicken Salad AND if there's any left over - make some Deviled eggs!
Provided by BBCFan
Categories Sauces
Time 2m
Yield 1 bowl of sauce
Number Of Ingredients 9
Steps:
- Easy, Easy, Easy:.
- Mix everything into a bowl and put in fridge overnight.
- For Chicken Salad:.
- Add 1 package of Purdue's Chicken "Short Cuts" chicken chunks into a bowl with 2 heaping tablespoons of this magic sauce and BINGO! Chicken Salad is done!
- For Macaroni Salad:.
- Drain elbow pasta, run it under cold water and make sure ALL the water has drained. Put in a bowl and add 2 heaping tablespoons of this magic sauce and BINGO! You've got pasta salad!
- For Potato Salad:.
- Make your potatos as usual, but only use this sauce and BINGO - potato salad is done!
- For Devil Eggs:.
- Slice 12 eggs in half. Put the yolks into a plastic bag. Add 2 heaping tablespoons of this Magic sauce and moosh everything in the bag together until the yolk and sauce are well blended. Cut off a corner of the bag, and use it as a pastry squeezer. gently squeeze contents of bag into the hallow eggs white. Sprinkle with paprika and BINGO! You've got Devil Egg.
- Egg Salad:.
- I forgot - you can make egg salad with this too: Just chop up 12 hard boiled eggs and mix with 2 heaping tablespoons of this and BINGO! You've got Egg Salad!
Nutrition Facts : Calories 64.9, Fat 2.7, SaturatedFat 0.4, Sodium 805.5, Carbohydrate 11.1, Fiber 6.1, Sugar 2, Protein 3.2
DEVILED EGG SALAD
This deviled egg salad takes just over 15 minutes from start to finish and combines the tried and true flavors of deviled eggs with the classic, creamy deliciousness of egg salad. It's quick, easy and a great way to use up those leftover Easter eggs! But honestly, you'll find yourself making this recipe all year round - I guarantee it!
Provided by Kylie
Categories Main Dish - Salad
Time 17m
Number Of Ingredients 10
Steps:
- Add eggs to a saucepan. Fill with water until eggs are covered by an inch.
- Bring to a boil. Cover and turn off heat. Leave pan on the burner.
- Let eggs sit in the covered pan for 12 minutes.
- Drain water from saucepan. Put saucepan in your sink and let very cold water run over the eggs for a minute or two. This should cool them enough to handle.
- Gently peel eggs and slice them in half.
- Add halved eggs to a medium sized bowl along with mayo, Dijon mustard, vinegar, paprika and a large pinch of salt and pepper.
- Use a fork to gently mash the eggs into bite size pieces, while combining everything else.
- Serve on croissant rolls and garnish with fresh chives and a pinch of paprika!
Nutrition Facts : Calories 233 calories, Sugar 0.6 g, Sodium 216.4 mg, Fat 20.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 1.3 g, Fiber 0.3 g, Protein 10 g, Cholesterol 286.2 mg
DEVILED EGG POTATO SALAD
In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.
Provided by Michelle
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Cut potatoes in half. In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Chop the egg whites and add them in with the diced potatoes. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, Carbohydrate 20 g, Protein 11 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 198 mg, Sodium 341 mg, Fiber 4 g, Sugar 1 g
DEVIL EGG SALAD
This is not your typical egg salad, but very good. We like to eat in on sandwiches but its also good served as an appetizer with crackers.
Provided by mommyoffour
Categories Potluck
Time 15m
Yield 6 sandwiches
Number Of Ingredients 9
Steps:
- Mix all ingredients well.
- Enjoy.
Nutrition Facts : Calories 166.4, Fat 11.5, SaturatedFat 3.1, Cholesterol 373.6, Sodium 265.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.8, Protein 11.3
SMOKY GRILLED DEVILED EGGS
These delicious deviled eggs are packed with smoky flavor. Adobo sauce and smoked paprika spice up the yolks, while a quick trip to a hot grill gives the whites a hint of fire and grill marks.
Provided by Food Network Kitchen
Time 20m
Yield 24 deviled eggs
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
- Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
- When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika.
MAGICAL EGG SALAD
Creamy egg salad with a little tang.
Provided by Emily G
Categories Salad Egg Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Chop eggs and transfer to a large bowl.
- Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 10.7 g, Cholesterol 472.9 mg, Fat 29 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 6.4 g, Sodium 827.8 mg, Sugar 5.6 g
SELL YOUR SOUL TO THE DEVIL EGGS
There are two kinds of deviled eggs, sweet or savory; mine are the sweet variety. They always seem to be the first dish to disappear at any gathering I bring them to. My Grandma taught me this recipe forty years ago, and it's remained basically unchanged. If it ain't broke, don't fix it!
Provided by evian257
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
- Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
- Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 5 g, Cholesterol 186.8 mg, Fat 6.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 164 mg, Sugar 4.8 g
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