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.
EGG SALAD WITH MUSTARD
A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.
Provided by CAPTMRWILL
Categories Salad Egg Salad Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
- Chops eggs to desired consistency, either by hand or in a food processor.
- Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 5 g, Cholesterol 381.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 419.6 mg, Sugar 2.8 g
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
CLASSIC EGG SALAD
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
- Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
CLASSIC EGG SALAD
Make a favorite with this classic egg salad recipe. With Dijon mustard and finely chopped celery and green onions, our Classic Egg Salad is sure to please.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 4 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Place eggs in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to boil. Remove from heat, cover. Let stand 15 min.
- Use slotted spoon to transfer eggs to bowl of ice water. Let stand 5 min.
- Peel eggs; shred with rotary grater. Place in medium bowl. Add remaining ingredients; mix well.
Nutrition Facts : Calories 230, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 285 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 10 g
POTATO SALAD WITH 7-MINUTE EGGS AND MUSTARD VINAIGRETTE
Provided by Carla Lalli Music
Categories Salad Egg Potato Side Kid-Friendly Spring Summer Healthy Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20-30 minutes, depending on size. Transfer to a plate and let cool.
- Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
- Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
- Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons vinaigrette aside for drizzling.
- Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
- Do Ahead
- Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.
MARTHA STEWART'S EGG SALAD
I was looking for something to do with all the hard boiled Easter eggs and wanted a different egg salad, this a recipe she would make for her daughter. I love the different flavors in this instead of plain egg salad. I made mine with the mustard powders and another batch with the cayenne pepper. Hope you enjoy a different twist on this egg salad. Preparation time does not include time for boiling eggs.
Provided by Pumpkie
Categories Lunch/Snacks
Time 30m
Yield 4-6 sandwiches
Number Of Ingredients 8
Steps:
- In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
- You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.
Nutrition Facts : Calories 321.4, Fat 14.4, SaturatedFat 4.2, Cholesterol 419.9, Sodium 420.6, Carbohydrate 25.1, Fiber 4.1, Sugar 4.7, Protein 21.6
JEN'S HEAVENLY EGG SALAD
The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself
Provided by luckyjen7
Categories Salad Egg Salad Recipes
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Place egg in a saucepan and cover with cold water. Bring water 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 and peel. For faster cooling, place the eggs in an ice bath before peeling.
- In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g
ZIPPY EGG SALAD
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
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.
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CLASSIC EGG SALAD - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory SaladsCalories 214 per serving
- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into 1/4-inch pieces.
- 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. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
- Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
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4.6/5 (57)Total Time 25 minsCategory Salad
- 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.
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