Southwestern Egg Salad Recipes

SOUTHERN-STYLE EGG SALAD

Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice. My wife likes to make double-decker sandwiches (utilizing whole wheat bread for the center slice) with pimento cheese on the other half. Trim the edges and cut into 2 or 3 pieces. Great for tailgating.

Provided by Walter R.

Categories Salad Egg Salad Recipes

Time 1h

Yield 10

Number Of Ingredients 9

Southern-Style Egg Salad image

Steps:

Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
Chill in the refrigerator for at least 30 minutes.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 2.1 g, Cholesterol 114.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 185.7 mg, Sugar 1.6 g

Ingredients

6 large eggs
⅓ cup mayonnaise
2 tablespoons sweet India pickle relish
2 teaspoons yellow mustard
1 teaspoon white sugar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
3 dashes hot sauce (such as Tabasco®)

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

The Best Egg Salad image

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.

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

Southwestern Salad With Avocado Dressing Recipe by Tasty image

Steps:

Add all dressing ingredients to a blender, blend until smooth.
In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
Top with prepared dressing; toss to coat.
Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

Ingredients

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

SOUTHWEST EGG SALAD SANDWICH

Give your egg salad sandwich southwestern-style appeal with creamy avocado and chopped fresh cilantro. This Southwest Egg Salad Sandwich is a simple update to a delicious classic, perfect for packing in your lunch box.

Provided by My Food and Family

Categories Home

Time 5m

Yield 4 sandwiches

Number Of Ingredients 8

Southwest Egg Salad Sandwich image

Steps:

Place avocado in a medium bowl and mash until smooth. Stir in mayo, cilantro, cumin, lime juice and hot sauce. Fold in chopped eggs and top on toast.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

4 hard cooked eggs, peeled and chopped
1 ripe avocado, diced
4 Tbsp. KRAFT Real Mayo
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
2 tsp. lime juice
dash hot sauce
8 slices white bread, lightly toasted

SOUTHWESTERN SALAD RECIPE BY TASTY

Here's what you need: avocado, lime, garlic, salt, water, green bell pepper, corn, cherry tomato, quinoa, black beans, spinach

Provided by Merle O'Neal

Categories Lunch

Yield 1 serving

Number Of Ingredients 11

Southwestern Salad Recipe by Tasty image

Steps:

In a food processor, combine the avocado, lime juice, garlic, salt, and water. Pulse until smooth, then transfer to a large mason jar.
Add the bell pepper, corn, cherry tomatoes, quinoa, black beans, and spinach and screw on the lid.
Store in the refrigerator until ready to eat, up to 5 days.
Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 83 grams, Fat 15 grams, Fiber 21 grams, Protein 18 grams, Sugar 8 grams

Ingredients

½ avocado
1 lime, juiced
2 cloves garlic
½ teaspoon salt
½ cup water
½ green bell pepper, chopped
½ cup corn
½ cup cherry tomato, halved
¼ cup quinoa, cooked
½ cup black beans
1 cup spinach