La Salade Cote Cap Verte Chopped Egg Salad Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

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

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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

SALADE VERTE

Salade Verte image

Categories Salad Leafy Green Side No-Cook Spice Healthy Endive Escarole Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

For dressing
1 1/2 tablespoons tarragon vinegar
1/8 teaspoon anisette or other anise-flavored liqueur (optional)
1/4 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon
2 teaspoons finely chopped fresh chervil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup vegetable or olive oil
For salad
1 head romaine (1 lb), ribs removed
1/2 head escarole (1/2 lb)
1/4 head iceberg lettuce (1/4 lb)
1/2 head Boston lettuce (2 oz), ribs removed
1 Belgian endive, leaves separated and torn in half crosswise
1 (3-inch-long) heel from a day-old baguette
1 garlic clove, halved crosswise

Steps:

Make dressing:
Whisk together all dressing ingredients except oil in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified.
Make salad:
Tear romaine, escarole, iceberg, and Boston lettuce into bite-size pieces and toss with endive in a large salad bowl (preferably wooden). Rub bread liberally all over with garlic and toss with greens. Add dressing, toss well, then discard bread. Serve immediately.

EGG SALAD III

Egg Salad III image

This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento stuffed olives. Serve on toasted bread with lettuce and a bit of chopped celery.

Provided by OLIVIES

Categories Salad Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon ground black pepper
¼ teaspoon paprika
2 tablespoons chopped pimento-stuffed green olives

Steps:

Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, 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, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 2.2 g, Cholesterol 382.5 mg, Fat 32.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 441.1 mg, Sugar 1.1 g

LA SALADE COTE CAP VERTE ( CHOPPED EGG SALAD)

La Salade Cote Cap Verte ( Chopped Egg Salad) image

The influence of French food in Senegal is unmistakable, yet Senegalese food has a quality of its own, with dishes from many other parts of the world and other parts of Africa incorporated into the cuisine. This Senegalese dish may be used either as an appetizer or as a salad. Posted for ZWT 2006

Provided by SusieQusie

Categories African

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 cups salad greens, such as leaf lettuce, spinach, watercress, romaine, cut in coarse chunks
4 hard-boiled eggs, finely chopped
1 cup salad oil (or use part olive oil)
1/2 cup tarragon vinegar
1 teaspoon garlic powder (or crushed cloves)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon dried herbs (your choice)
2 tablespoons honey

Steps:

Arrange greens in mounds on 6- to 7-inch salad plates.
Sprinkle eggs heavily over the mound of greens.
Combine dressing ingredients in a jar& shake thoroughly.
Serve dressing separately.

Nutrition Facts : Calories 396.8, Fat 39.6, SaturatedFat 6.1, Cholesterol 141.3, Sodium 436.8, Carbohydrate 7.3, Fiber 0.4, Sugar 6.4, Protein 4.6

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