Tangy Egg Salad Spread Recipes

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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

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.

DEVILED EGG SALAD SPREAD



Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

TANGY EGG SALAD SPREAD



Tangy Egg Salad Spread image

This comes from AllRecipes.com, it has been modified according some of the readers suggestions. Mustard was reduced from 1/4 cup to 1/8 and garlic salt made garlic powder, since it already calls for salt.

Provided by True Texas

Categories     Lunch/Snacks

Time 25m

Yield 20 serving(s)

Number Of Ingredients 10

8 eggs
1/8 cup mustard
1/2 cup mayonnaise
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon hot pepper sauce
1/2 cup celery, finely chopped

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, onion powder and hot pepper sauce. Fold in eggs and celery.
  • Chill in the refrigerator until serving.

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Top Asked Questions

How to make egg salad?
Drain the boiling water and place them in your sink under slow running water from your tap. How to make the egg salad. Meanwhile, slice the onions (1-large), green chillies (2-3), tomatoes (2-medium) and place them in a bowl, season with salt, pepper and lime.combine well.
How much egg salad do you put on a sandwich?
Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread. Cut each sandwich in half or quarters.
What to do with leftover egg salad?
Mash hard boiled eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. 2. Spoon onto bread slices to make a sandwich. 3. Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs. You can also FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST for more great recipes!
How to make fried eggs with mayonnaise?
Instructions. 1 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 ... 2 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 ...

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