SIMPLY EGG SALAD
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 2h20m
Yield 3
Number Of Ingredients 8
Steps:
- Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
- Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
- Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 5.1 g, Cholesterol 246.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 543.6 mg, Sugar 3.6 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.
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.
SIMPLE EGG SALAD
Use this for sandwiches or what have you. :) This is so simple I hesitate to post it, but then again, there are folks for every recipe and I know there are those who'll appreciate the simplicity of this one. I prefer my egg salad not be sweet, so the recipe uses mayo and dill pickle.
Provided by Julesong
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove the shells from the hard boiled eggs; discard shells.
- Chop the eggs to the texture you prefer with a knife or pastry-cutter.
- In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
- Eat on a sandwich right away or chill for about an hour and eat later.
- Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
- Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it's wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.
Nutrition Facts : Calories 290.3, Fat 20.5, SaturatedFat 4.7, Cholesterol 431.6, Sodium 348.3, Carbohydrate 12.9, Fiber 0.6, Sugar 5, Protein 13.5
CLASSIC EGG SALAD WITH RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.
RANCH EGG SALAD
Steps:
- In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.
EASY EGG SALAD
Great for lunch. Easy to make. Try on wheat bread with lettuce and tomato!
Provided by Runner5101
Categories Salad Egg Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix chopped eggs, yogurt, parsley, onion powder, paprika, and salt together in a bowl.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 1.3 g, Cholesterol 212.2 mg, Fat 5.3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 141.4 mg, Sugar 1.2 g
SIMPLE EGG SALAD
I love egg salad and I like it simple. I enjoy it on toasted rye as a quick lunch or even dinner. It's an oldy but a goody :-) Cook time is for boiling the eggs.
Provided by BFit4U
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches
Number Of Ingredients 7
Steps:
- Chop the boiled eggs up and add to mixing bowl. Some like a rough chop where you can still tell it is an egg, some like it chopped, mashed and looking like little pebbles. Your choice -- tastes the same.
- Dice the two celery ribs and add to the mixing bowl with the chopped egg.
- Add the mayo, yellow mustard, paprika, salt and pepper to the mixing bowl.
- Mix until well combined and chill. Should serve egg salad chilled, not warm.
Nutrition Facts : Calories 197.6, Fat 14.6, SaturatedFat 3.4, Cholesterol 284.8, Sodium 335.2, Carbohydrate 6.4, Fiber 0.5, Sugar 2.5, Protein 9.8
SIMPLE POTATO & EGG SALAD
A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-)
Provided by Syrinx
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
- Add the quartered new potatoes, and toss well.
- Roughly chop the eggs and add them to the potatoes with the sliced radishes.
- Turn gently to mix, then chill until ready to serve.
- When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
- Garnish with chopped fresh parsley and a little extra black pepper.
Nutrition Facts : Calories 277.5, Fat 13.1, SaturatedFat 3.4, Cholesterol 221.9, Sodium 266, Carbohydrate 29.7, Fiber 3.9, Sugar 5.4, Protein 11.5
SIMPLE HOMEMADE EGG SALAD SANDWICH
Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.
Provided by Miss Tinkerbell
Categories Spreads
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
- Top sandwich with lettuce.
- Enjoy!
Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1
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
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
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.
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