DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
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, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
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 BOATS
This makes a nice lunch, or even a dinner with rolls. When I don't have celery on hand, I chop up a can of water chestnuts. Recipe is from a Sunset cookbook. cook time is 15 minute egg boiling time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
- Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).
- Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.
Nutrition Facts : Calories 387.1, Fat 26.1, SaturatedFat 6.4, Cholesterol 643.6, Sodium 426, Carbohydrate 17.5, Fiber 2.9, Sugar 9.1, Protein 21.1
EGGPLANT PARMESAN BOATS
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
- Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.
EGG SALAD IN SQUASH BOATS
Yellow squash is hollowed out and filled with egg salad. A great way to use leftover Easter eggs.
Provided by Rosemary Johnson
Categories Salad Egg Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
- In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
- Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 9.2 g, Cholesterol 148 mg, Fat 10 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 283.5 mg, Sugar 0.8 g
EGGPLANT PARMESAN BOATS RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, salt, pepper, ground turkey, onion, marinara sauce, garlic, shredded low-fat mozzarella, grated parmesan cheese, fresh basil
Provided by Tara Botwinick
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
- Chop the remaining eggplant and reserve.
- Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
- Bake for 10-15 minutes.
- Heat olive oil in medium skillet over medium heat.
- Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
- Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
- Add marinara sauce and cook for another 3-5 minutes.
- Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
- Bake for 10-15 minutes, or until cheese is melted.
- Sprinkle with basil and serve.
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 9 grams, Protein 26 grams, Sugar 15 grams
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