Tangy Egg Salad Spread Recipes

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DEVILED EGG SALAD SPREAD

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9



Deviled Egg Salad Spread image

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

EGG SALAD SPREAD

You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 10m

Yield 1 1/4 cup of spread, 4-6 serving(s)

Number Of Ingredients 7



Egg Salad Spread image

Steps:

  • Mix mayo, mustard, onion powder, olives, salt and pepper together.
  • Mix in eggs.
  • Chill.

4 hardboiled egg, finely chopped
1/4 cup mayonnaise
1 tablespoon prepared yellow mustard
1 teaspoon onion powder
1 tablespoon minced green olives
salt and pepper
thin sandwich bread, trim crust

TANGY EGG SALAD SPREAD

This comes from AllRecipes.com, it has been modified according some of the readers suggestions. Mustard was reduced from 1/4 cup to 1/8 and garlic salt made garlic powder, since it already calls for salt.

Provided by True Texas

Categories     Lunch/Snacks

Time 25m

Yield 20 serving(s)

Number Of Ingredients 10



Tangy Egg Salad Spread image

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring 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 finely chop.
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, onion powder and hot pepper sauce. Fold in eggs and celery.
  • Chill in the refrigerator until serving.

8 eggs
1/8 cup mustard
1/2 cup mayonnaise
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 teaspoon hot pepper sauce
1/2 cup celery, finely chopped

MARTHA'S FAVORITE EGG SALAD SANDWICH

Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 6

Number Of Ingredients 9



Martha's Favorite Egg Salad Sandwich image

Steps:

  • Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
  • Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted

TANGY EGG SALAD SPREAD

Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

Provided by Sara

Categories     Egg Salad

Time 25m

Yield 20

Number Of Ingredients 10



Tangy Egg Salad Spread image

Steps:

  • Place eggs in a medium 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 finely chop.
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 0.6 g, Cholesterol 76.5 mg, Fat 6.5 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 181.1 mg, Sugar 0.3 g

8 eggs
¼ cup yellow mustard
½ cup mayonnaise
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
¼ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon onion powder
½ teaspoon hot pepper sauce
½ cup finely chopped celery

TANGY EGG SALAD SPREAD

Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

Provided by sal

Categories     Egg Salad

Time 25m

Yield 20

Number Of Ingredients 10



Tangy Egg Salad Spread image

Steps:

  • Place eggs in a medium 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 finely chop.
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 0.6 g, Cholesterol 76.5 mg, Fat 6.5 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 181.1 mg, Sugar 0.3 g

8 eggs
¼ cup yellow mustard
½ cup mayonnaise
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
¼ teaspoon garlic salt
½ teaspoon salt
¼ teaspoon onion powder
½ teaspoon hot pepper sauce
½ cup finely chopped celery

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