Spiced Egg Salad Recipes
SPICY EGG SALAD RECIPE
This spicy egg salad is taken to the next level with crisp bacon, Sriracha, and spices.
Provided by Tara Rylie
Categories breakfast, brunch, lunch
Time 6m
Number Of Ingredients 12
Steps:
- Combine the mayonnaise, Sriracha, Dijon mustard, fresh lemon juice, minced garlic, salt, cayenne, and black pepper in a small bowl. Whisk to combine.
- In a medium bowl, fold together the diced hard boiled eggs, sliced celery, chopped chives, and crumbled bacon. Then, fold in the sauce mixture.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 411 calories, Carbohydrate 2 g carbohydrates, Cholesterol 260 mg cholesterol, Fat 39 g fat, Fiber 0 g fiber, Protein 13 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 492 mg, Sugar 1 g, TransFat 0 g
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.
SPICED EGG SALAD
Not the typical bland, mayonnaise-rich mash you're imagining! The author of "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat two tablespoons of the olive oil in a large saute pan over low heat.
- Add the peanuts and saute until golden, about five minutes.
- Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
- Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
- Transfer to a bowl.
- Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
- Serve at room temperature.
Nutrition Facts : Calories 227.7, Fat 18.5, SaturatedFat 3.3, Cholesterol 155.4, Sodium 505.5, Carbohydrate 8.6, Fiber 2.4, Sugar 3.3, Protein 8.8
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
SPICY EGG SALAD
Egg salad with a little kick! Adjust the chile powder to your liking - start with less if you're not an affirmed chilehead & then increase as desired. Let egg salad rest 30 to 45 minutes after making final pepper addition to let flavors meld.
Provided by Busters friend
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
- Stir in mustard, chile powder & mayo.
- Fold in celery & onion.
- Chill for 45 minutes.
- Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!
Nutrition Facts : Calories 155.4, Fat 10.9, SaturatedFat 2.7, Cholesterol 251.4, Sodium 237.2, Carbohydrate 5.3, Fiber 0.5, Sugar 1.8, Protein 8.9
SPICED OLIVES
Serve with charcuterie, garnish for a salad, drop a couple in a martini, or simply serve as an hors d'oeuvre. Put in a pretty jar tied with a strand of ribbon, and you'll have an awesome hostess gift.
Provided by lutzflcat
Categories Olive Appetizers
Time P14DT10m
Yield 8
Number Of Ingredients 8
Steps:
- Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
- Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 3.6 g, Fat 33.8 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 704.5 mg
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