THE BEST EGG SALAD RECIPE
A rustic egg salad recipe. Easy to make, delicious to eat. Make this in under 10 minutes.
Provided by Scott G
Categories Low Carb Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a bowl, combine all the ingredients. Mix well until the yolks have broken and incorporated with the mayo.
- Taste. Adjust Seasoning. Taste again.
- Serve in a lettuce leaf for a delicious lunch!
Nutrition Facts : Calories 433 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 571 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 812 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
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
BEST EGG SALAD RECIPE
Steps:
- Cut eggs in half. Remove yolks and chop whites.
- Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
- Add remaining ingredients and stir well.
- Serve on bread or over lettuce.
Nutrition Facts : Calories 320 kcal, Carbohydrate 1 g, Protein 11 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 339 mg, Sodium 332 mg, Sugar 1 g, ServingSize 1 serving
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- 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.
THE WORLD'S BEST EGG SALAD (3 WAYS)
I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon.
Provided by dojemi
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the hard-boiled eggs. Don't mash them too fine.
- If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
- Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
- Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
- Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
- Enjoy!
Nutrition Facts : Calories 250.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 426.8, Sodium 535.2, Carbohydrate 4.3, Sugar 1.7, Protein 12.7
THE BEST EGG SALAD
An outstanding balance of all the delicious flavors and textures that a great egg salad should have. Serve it on homemade sourdough or your favorite bread or cracker, or straight out of the bowl - with a spoon - standing over the sink. This version is our favorite.Makes enough for 6 sandwiches.
Provided by Sara Kennedy
Categories Main Course Salad
Time 32m
Number Of Ingredients 7
Steps:
- Place eggs in a large pan and fill with hot tap water, bring to a boil.
- As soon as the boil is reached, put a lid on the pan, turn the burner to the lowest setting, and set the timer for 12 minutes.
- Remove from heat, carefully pour out the hot water, fill the pan with cold tap water and drain. If you have ice cubes, cover the eggs with the cubes and water to make an ice bath. One at a time, crack each egg on the counter on the top and bottom and put it back into the pan of ice-water (or cold water). Let sit until eggs have cooled. Then peel.
- Mixture method #1: Slice each egg in half, removing the yolk, and placing the yolk in a separate small bowl, set aside. Chop the egg whites into bite-sized pieces and put them into a medium-sized bowl. Mash the egg yolks with a fork, add the remaining ingredients to the egg yolks, thoroughly combine, then add to the egg whites and stir. Taste for seasoning and serve.
- Method #2: Using an egg slicer or a knife, chop the eggs into bite-sized pieces and place into a medium-sized bowl with the remaining ingredients, stir to combine, taste for seasoning, and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 3 g, Protein 8 g, Fat 27 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 230 mg, Sodium 359 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEST EGG SALAD
Being a hardcore egg junkie, I have found this to be my favorite egg salad recipe. It's delicious on toasted whole wheat bread, topped with crumbled, crispy bacon and with a side salad of baby spring greens. It's best to use the freshest eggs available, but fresher eggs are also much harder to peel than not-so-fresh ones. The technique I use for boiling and peeling in this recipe is practically foolproof and also prevents overcooking, which can cause the yolks to turn gray.
Provided by pleiad7
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
- Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
- Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
- Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
- Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
- Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
- Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
- Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
- Mix well and serve immediately, or refrigerate, covered, for up to 3 days.
Nutrition Facts : Calories 186.9, Fat 13.8, SaturatedFat 3.3, Cholesterol 284.1, Sodium 274.7, Carbohydrate 5.7, Fiber 0.2, Sugar 1.7, Protein 9.8
EGG SALAD SANDWICH
Steps:
- Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Roughly chop the eggs.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
- Store in an airtight container in the refrigerator for 4-5 days.
- Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g
THE VERY BEST EGG SALAD RECIPE
Steps:
- In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Nutrition Facts : Calories 165 kcal, Carbohydrate 1 g, Protein 5 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 169 mg, Sodium 147 mg, ServingSize 1 serving
BEST EGG SALAD
This egg salad recipe is bound to become one of your favorite lunches! Assemble it into sandwiches or serve it with crackers, pita or over a bed of spring greens.
Provided by Jeanine Donofrio
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
- Mix in the eggs, then stir in the celery seed, dill, and chives. If desired, lightly mash the mixture if it's too chunky. Chill until ready to serve.
MY MOST FAVORITE EGG SALAD
Steps:
- As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
- I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
- I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!
CLASSIC EGG SALAD
Classic egg salad is just 3 ingredients and comes out perfect creamy, well seasoned and delicious. Use for sandwiches, wraps or salads.
Provided by Kathryn Doherty
Categories Vegetarian
Time 15m
Number Of Ingredients 5
Steps:
- Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches. (Alternatively, you can make or use baked hard boiled eggs.)
- Peel the hard-boiled eggs and finely chop. (You can use a knife, but if you have a pastry cutter, that works even better and faster!)
- Add the eggs to a medium-size bowl then add the mayonnaise, starting with 1/4 cup, dill weed, salt and pepper and stir to combine. Add additional mayonnaise, if needed, to get it to your desired consistency and creaminess. Season to taste with additional salt and pepper, if desired.
- Serve immediately as a sandwich, wrap or salad, or cover and refrigerate for up to 3 days.
Nutrition Facts : Calories 139 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 281 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 400 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
THE BEST EGG SALAD RECIPE
Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.
Provided by J. Kenji López-Alt
Categories Salads Sandwiches Ingredient Salad
Time 5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve as sandwiches with sliced radishes, lettuce, and bread, or as desired.
Nutrition Facts : Calories 215 kcal, Carbohydrate 2 g, Cholesterol 286 mg, Fiber 0 g, Protein 10 g, SaturatedFat 4 g, Sodium 272 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
EGG SALAD
This is the best egg salad recipe, and the only one you'll ever need!
Provided by April Woods
Categories Main Course
Time 5m
Number Of Ingredients 5
Steps:
- Mix everything together, and enjoy!
Nutrition Facts : Calories 148 kcal, ServingSize 1 serving
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