Savory Egg Salad Recipes
SISTER'S SIMPLE SAVORY EGG SALAD | THM S, LOW CARB, KETO
This Simple, Savory Egg Salad is quick and flavorful. Perfect for an easy THM low carb lunch (S style) or snack! If you have an Instant Pot you can be eating this in about 20 minutes.
Categories Salads
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl, combine all ingredients and mix well.
- Adjust seasonings as desired to suit your tastes.
- Enjoy immediately or refrigerate.
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 grams sodium, Sugar 0 grams sugar
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.
SAVORY EGG SALAD
This is a recipe that has been developed and added to over several years. It is a great fast dinner, picnic or pot luck entree that has been well received.
Provided by Kenneth Davidson
Categories One Dish Meal
Time 1h32m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Add 6 quarts water along with 3 tablespoons vinegar to a pan along with eggs and bring to a boil. Boil eggs for 12 minutes. (The vinegar keeps the eggs from cracking).
- While eggs are boiling chop green onion and cilantro and place in large bowel. Add all other ingredients except for tomatoes and mix well.
- Remove eggs from pan and place into a second pan or bowel filled with cold water and ice to cover. Allow to sit for two minutes. Leave pan used for boiling on burner and continue to boil water. Return eggs to boiling water for 1 minute and then return to cold water and peel. Eggs should peel very easy at this point.
- After peeling eggs ensure all shell material is removed and washed and then slice egg into pieces. Add egg to mayonnaise mixture and stir together well. If salad is too dry add mayonnaise to individual preference.
- Refrigerate mixture for at least 1 hour and then serve with the grape tomatoes sliced on bread of on a bead of lettuce.
Nutrition Facts : Calories 303.8, Fat 23.3, SaturatedFat 4.6, Cholesterol 328.7, Sodium 496.1, Carbohydrate 14, Fiber 0.9, Sugar 3.5, Protein 10.4
EGG SALAD SUPREME
"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.
Nutrition Facts : Calories 210 calories, Fat 19g fat (6g saturated fat), Cholesterol 231mg cholesterol, Sodium 457mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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