Zippy Egg Salad Recipes

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ZIPPY EGG SALAD



Zippy Egg Salad image

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. -Annemarie Pietila, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons mayonnaise
1-1/2 teaspoons prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice
3 hard-boiled large eggs, coarsely chopped
1 tablespoon minced green onion
2 slices bread
Diced tomato, optional

Steps:

  • Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Nutrition Facts : Calories 332 calories, Fat 24g fat (5g saturated fat), Cholesterol 281mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

ZIPPY EGG SALAD



Zippy Egg Salad image

Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.

Provided by stephinitely

Categories     Salad     Egg Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 8

¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
1 tablespoon light soy sauce
¼ lime, juiced
1 teaspoon crushed red pepper
salt and ground black pepper to taste
4 hard-cooked eggs, chopped
1 stalk celery, finely sliced

Steps:

  • Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
  • Stir eggs and celery into the mayonnaise mixture until well coated.
  • Cover bowl with plastic wrap and refrigerate until chilled before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.2 g, Cholesterol 438.8 mg, Fat 34.2 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 638.9 mg, Sugar 2.2 g

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.

ZIPPY EGG CASSEROLE



Zippy Egg Casserole image

"This casserole has a bit of a zip to it because of the Pepper Jack cheese," says Anita Jones of Raytown, Missouri. "Instead of plain white bread, it uses seasoned croutons, which give it more flavor."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 12

1 pound bulk pork sausage
1 package (5-1/2 ounces) seasoned salad croutons
1-1/2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepper Jack cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
1-1/2 cups 2% milk
1 tablespoon finely chopped onion
1-1/2 teaspoons ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Place the croutons in a greased 13x9-in. baking dish. Sprinkle with cheeses and sausage. , In a large bowl, whisk the remaining ingredients; pour over the casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

ZIPPY EGG CASSEROLE



Zippy Egg Casserole image

This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches

Provided by ANY14TNS

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h45m

Yield 12

Number Of Ingredients 11

1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 ½ cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 ½ cups milk
1 ½ teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
  • In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
  • The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 13.3 g, Cholesterol 201.1 mg, Fat 30.6 g, Fiber 0.7 g, Protein 21.5 g, SaturatedFat 14.8 g, Sodium 845.6 mg, Sugar 2.6 g

ZIPPY EGG SALAD



Zippy Egg Salad image

My favorite egg salad for sandwiches--I love it on whole wheat or egg bread with lots of fresh crisp lettuce. I adapted this from a friend's way of making egg salad. I use the same ingredients for both egg salad and deviled eggs--the only differences are the amounts and what I do with the eggs. Amounts are approximate--adjust them to suit your taste. Times are estimates and don't include time to boil and cool the eggs.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 7

6 hard-boiled eggs, cooled and peeled
1/2 cup mayonnaise (or to taste)
1/4 cup Dijon mustard (or to taste)
1 -2 tablespoon extra-hot prepared horseradish (or to taste)
salt, to taste
fresh ground black pepper, to taste
1 pinch cayenne pepper (you can use paprika to tone it down a bit)

Steps:

  • With an egg slicer, slice eggs into rounds and place in a bowl.
  • Fold in remaining ingredients until well combined. If needed, add more mayo until desired consistancy. Adjust flavors as desired.
  • Great on whole wheat or egg bread with lettuce.

Nutrition Facts : Calories 324, Fat 24.4, SaturatedFat 5.2, Cholesterol 434.2, Sodium 651.5, Carbohydrate 12.7, Fiber 0.8, Sugar 4.6, Protein 13.8

ZIPPY BACON-EGG SALAD SANDWICHES



Zippy Bacon-Egg Salad Sandwiches image

The marble rye bread makes these sandwiches look fun. But it's the egg salad itself-made with bacon, radishes and horseradish sauce-that makes them zippy.

Provided by My Food and Family

Categories     Bread

Time 15m

Yield Makes 2 servings.

Number Of Ingredients 7

4 hard-cooked eggs, chopped
3 radishes, chopped
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. KRAFT Horseradish Sauce
dash of black pepper
4 slices marble rye bread
6 slices OSCAR MAYER Fully Cooked Bacon, heated as directed on package

Steps:

  • Mix eggs, radishes, mayo, horseradish sauce and pepper.
  • Spread evenly onto 2 of the bread slices; top each with 3 bacon slices and second bread slice.

Nutrition Facts : Calories 520, Fat 31 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 450 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

ZIPPY VEGGIE SALAD



Zippy Veggie Salad image

Make and share this Zippy Veggie Salad recipe from Food.com.

Provided by Parsley

Categories     Cauliflower

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 cups fresh broccoli florets, bite sized flowerets
5 cups fresh cauliflower florets, bite sized flowerets
1/2 cup frozen peas, thawed
1/4 cup chopped red onion
1/4 cup chopped radish
1/2 cup reduced-fat sour cream
1/2-3/4 cup mayonnaise, lowfat ok
2 tablespoons prepared horseradish
1/4-1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sugar

Steps:

  • In a large bowl, toss together all of the veggies.
  • In another bowl, stir together the sour cream, mayo (start with the lesser amount), horseradish, salt, garlic powder, pepper and sugar.
  • Pour the dressing over veggies; toss to caot well.

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Top Asked Questions

What is the best way to make egg salad?
Zippy Egg Salad is perfect as a dip or sandwich. I love the extra spiciness in this dip. Chop eggs in a bowl and set aside. Mix together mayo, yogurt, dill, onion powder, garlic powder, dijon mustard, salt, pepper and add to chopped eggs.
What are the ingredients in a classic egg salad?
Classic Egg Salad. Meanwhile, finely chop the herbs, celery, and scallions. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary,...
How do you make eggs with mayonnaise and Dill?
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.
What is vegan egg salad?
Vegan "egg" salad is a genius recipe for those who enjoy the idea of egg salad, but are following a diet free of animal products. Instead of boiling and cooling eggs, you just open up a container of soft tofu, and give it a good chop.

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