Eggsaladii Recipes

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BEST EGG SALAD RECIPE



Best Egg Salad Recipe image

Nothing is more picnic perfect than a creamy egg salad recipe!

Provided by Holly Nilsson

Categories     Lunch     Salad

Time 20m

Number Of Ingredients 6

8 eggs (hard boiled and cooled)
½ cup mayonnaise
1 ½ teaspoons yellow mustard
1 green onion (thinly sliced)
1 rib celery (finely diced)
2 teaspoons fresh dill (chopped)

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

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

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.

CLASSIC EGG SALAD



Classic Egg Salad image

Most egg salads are bland, mayo-laden affairs, but this one is vibrant and fresh.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield Makes 2½ cups, or enough for 4 sandwiches

Number Of Ingredients 11

6 large eggs
¼ cup mayonnaise, best quality such as Hellmann's or Duke's
2 teaspoons Dijon mustard
1½ teaspoons fresh lemon juice or white wine vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon sugar
¼ cup finely diced celery, from 1 stalk
3 tablespoons finely sliced scallions, from 2 to 3 scallions
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
  • Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
  • In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
  • Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
  • Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

Nutrition Facts : Calories 214, Fat 18 g, Carbohydrate 2 g, Protein 10 g, SaturatedFat 4 g, Sugar 1 g, Fiber 0 g, Sodium 248 mg, Cholesterol 285 mg

THE BEST EGG SALAD



The Best Egg Salad image

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

8 large eggs
1/4 cup mayonnaise
1/4 cup dill (minced)
2 tbsp chives (minced)
2 tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

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.

EGG SALAD II



Egg Salad II image

This is a good and fulfilling egg dish that is best served warm.

Provided by sal

Categories     Salad     Egg Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 11

9 eggs
1 cup frozen green peas, thawed
¾ cup diced celery
2 tablespoons chopped pimento
2 tablespoons chopped onion
1 ½ cups dry bread crumbs
1 cup mayonnaise
⅓ cup milk
½ teaspoon garlic salt
salt and pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, combine the eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
  • Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes.

Nutrition Facts : Calories 813.2 calories, Carbohydrate 39.4 g, Cholesterol 456.3 mg, Fat 63.4 g, Fiber 3.9 g, Protein 23 g, SaturatedFat 14.5 g, Sodium 1103.5 mg, Sugar 7.7 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

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.

OLD-FASHIONED EGG SALAD



Old-Fashioned Egg Salad image

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

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

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.

EGG SALAD



Egg Salad image

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

6 hard boiled eggs (peeled and chopped)
3 - 4 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons dill pickle relish or finely chopped dill pickles
Salt and pepper to taste

Steps:

  • Mix everything together, and enjoy!

Nutrition Facts : Calories 148 kcal, ServingSize 1 serving

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