Simplyeggsalad Recipes

SIMPLY EGG SALAD

Simply Egg Salad image

A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 2h20m

Yield 3

Number Of Ingredients 8

Ingredients

4 large eggs eggs
2 tablespoons plain nonfat yogurt
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup diced celery
1 green onion, chopped

Steps:

Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 g

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

Ingredients

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.

EASY EGG SALAD

Easy Egg Salad image

This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.

Provided by AltoRose

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

Steps:

Place eggs in a pot and add enough water to cover eggs by at least one inch.
Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
Peel the cooled eggs and dice or mash them.
Mix together mayonnaise and mustard; combine with the eggs.
Add salt and pepper to taste.
Refrigerate for at least an hour to allow the flavors to combine.

SIMPLY - EGG SALAD

Simply - Egg Salad image

Sometimes 'simple' is best. Quick to prepare, and always delicious. I like it best when served on fresh croissants with crispy lettuce. Servings will vary depending on how much you pile it on. :) Cooking time is time needed to chill.

Provided by Diana 2

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 hard-boiled eggs, chopped
1 tablespoon salad dressing (I prefer Miracle Whip)
1/2 teaspoon honey mustard
1/8 teaspoon salt
2 tablespoons chives, chopped

Steps:

Blend together salad dressing, honey mustard, salt and chives.
Fold into the chopped eggs.
Chill for 30 minutes before serving.

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