Margrets Egg Salad 251 Recipes

EGG SALAD I

Egg Salad I image

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Provided by Margret

Categories Salad Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g

THE BEST EGG SALAD

The Best Egg Salad image

The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!

Provided by Alyssa Rivers

Categories Salad

Time 25m

Number Of Ingredients 7

Ingredients

8 large eggs
1/4 cup mayonnaise
1/4 cup dill (minced)
2 tbsp chives (minced)
2 tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

Steps:

Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

EGG SALAD SANDWICHES

Egg Salad Sandwiches image

Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.

Provided by Sara Slade

Categories Salad Egg Salad Recipes

Time 8h10m

Yield 4

Number Of Ingredients 9

Ingredients

8 hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

Steps:

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g

MARGRET'S EGG SALAD

MARGRET'S EGG SALAD image

Categories Dill Egg

Number Of Ingredients 7

Ingredients

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
1 recipe (to taste) salt and pepper

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.

RANCH EGG SALAD

Ranch Egg Salad image

Provided by Molly Yeh

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

SALTED EGG SALAD (ITLOGNA MAALAT)

Salted Egg Salad (Itlogna Maalat) image

This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad. Top with microgreens.

Provided by Yana Gilbuena

Categories Salad Egg Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

6 hard-boiled eggs, peeled
2 tablespoons spiced cane vinegar
2 tablespoons olive oil
1 tablespoon chile oil
¼ teaspoon fish sauce
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
2 cups quartered cherry tomatoes
1 cup chopped red onion
2 green onions, white parts chopped and green parts finely chopped
2 Thai chiles, finely chopped
1 wedge lemon
1 head butter lettuce, leaves separated into cups

Steps:

Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 5.3 g, Cholesterol 159 mg, Fat 8.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 184.6 mg, Sugar 1.7 g

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

Spring Radish Salad with Egg and Garden Cress image

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories Fruits and Vegetables Vegetables Radishes

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

Steps:

Combine radishes and garden cress in a bowl.
Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

MARGRET'S EGG SALAD [251]

MARGRET'S EGG SALAD [251] image

Categories Condiment/Spread Salad Egg Dill

Yield 4 Servings

Number Of Ingredients 7

Ingredients

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

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