Chicago Deli Egg Salad Recipes

CHICAGO DELI EGG SALAD

Egg salad taken to a whole new level! From my collection of recipes, taken from a magazine about 10 years ago.

Provided by KitchenCraftsnMore

Categories Spreads

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

Chicago Deli Egg Salad image

Steps:

Combine eggs and peppers in large bowl.
Stir mayo, lemon juice, chives, dill and vinegar in small bowl until well blended and then pour over egg mixture.
Fold together gently, but thoroughly.
Season with salt and pepper.
Serve as a salad or sandwich filling.

Ingredients

6 large eggs, hard-cooked,coarsely chopped
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons fresh snipped chives
2 teaspoons chopped fresh dill
1 teaspoon cider vinegar
salt and pepper

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

Old-Fashioned Egg Salad image

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.

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

BEST-EVER EGG SALAD SANDWICHES

Categories Sandwich Egg Mustard Olive Sauté Picnic Kid-Friendly Mother's Day Back to School Lunch Mayonnaise Bacon Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Best-Ever Egg Salad Sandwiches image

Steps:

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Ingredients

12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

KITTENCAL'S DELI-STYLE EGG AND OLIVE SALAD

This is a deli-quality egg salad and one I have made many times in the past to serve a luncheons and buffets and always receive rave reviews! --- for a change of pace this is great stuffed between pita bread with a leaf of lettuce, plan ahead the egg mixture must be chilled for several hours or even overnight to blend the flavors, the amounts listed should give you 4 to 5 sandwiches, please add in the olives they are what really makes this recipe! :)

Provided by Kittencalrecipezazz

Categories < 4 Hours

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

Kittencal's Deli-Style Egg and Olive Salad image

Steps:

In a bowl, combine first 4 ingredients until smooth and well combined.
Add eggs, celery, green onion and olives; mix well and season with salt, pepper and Tabasco sauce if using.
Cover, and chill for at least 2 hours (or more, the more time chilled the better!).
If desired serve on pita bread, using 1/3 to 1/2 cup for each sandwich.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 6.5, Cholesterol 320.2, Sodium 256.1, Carbohydrate 5.1, Fiber 0.3, Sugar 2.5, Protein 11.4

Ingredients

1 (3 ounce) package cream cheese, very soft
1/4-1/3 cup mayonnaise (not salad dressing)
1 teaspoon prepared mustard
1 pinch dill (optional)
8 hard-boiled eggs, chopped
1 celery rib, finely diced
2 green onions, chopped
1/3-1/2 cup green pimento stuffed olive (do not chop and hand-squeeze out excess moisture)
seasoning salt & freshly ground black pepper (to taste)
Tabasco sauce (optional and to taste)

MEDITERRANEAN EGG SALAD SANDWICH

Provided by Chuck Williams

Categories Sandwich Bread Machine Egg Lunch

Yield Makes 6 servings

Number Of Ingredients 7

Mediterranean Egg Salad Sandwich image

Steps:

Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
Sun-dried vs. fresh tomatoes
In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.

Ingredients

12 eggs
1/4 cup (1 1/4 oz/40 g) chopped, drained oil-packed sun-dried tomatoes
1/4 cup (11/4 oz/40 g) chopped, pitted Kalamata olives
3/4-1 cup (6-8 fl oz/180-250 ml) mayonnaise
Salt and ground pepper
12 slices white, whole-wheat (wholemeal), or coarse country bread, toasted
6 large leaves butter or romaine (cos) lettuce

ELI ZABAR'S EGG SALAD SANDWICH

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

Provided by Elaine Louie

Categories easy, lunch, quick, weekday, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 6

Eli Zabar's Egg Salad Sandwich image

Steps:

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #eggs-dairy #picnic #spreads #eggs #dietary #sandwiches #low-carb #brown-bag #low-in-something #to-go