Eggsaladblt Recipes

BLT EGG SALAD

BLT Egg Salad image

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

12 eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2 green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6 grape tomatoes, halved
6 lettuce leaves
12 slices bread

Steps:

Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop.
Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes.
Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 36 g, Cholesterol 380 mg, Fat 16.3 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 831.4 mg, Sugar 9.4 g

THE BEST EGG SALAD

The Best Egg Salad image

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

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

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.

EASY EGG SALAD

Easy Egg Salad image

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

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
salt and pepper

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.

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