The Worlds Best Egg Salad 3 Ways Recipes

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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

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.

THE WORLD'S BEST EGG SALAD (3 WAYS)



The World's Best Egg Salad (3 Ways) image

I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.

Provided by dojemi

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 large eggs, hard boiled
4 tablespoons mayonnaise (more, or less, to taste)
1/2 teaspoon salt (or more to taste)
1/2 cup finely chopped onion, more if you love onions (optional)
1 1/2 tablespoons canola oil
4 slices freshly made crisp bacon, crumbled (optional)

Steps:

  • Mash the hard-boiled eggs. Don't mash them too fine.
  • If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
  • Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
  • Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
  • Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
  • Enjoy!

Nutrition Facts : Calories 250.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 426.8, Sodium 535.2, Carbohydrate 4.3, Sugar 1.7, Protein 12.7

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.

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