Mustard Waffles With Chunky Egg Salad Recipes

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EGG SALAD WITH MUSTARD



Egg Salad with Mustard image

A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.

Provided by CAPTMRWILL

Categories     Salad     Egg Salad Recipes

Time 30m

Yield 3

Number Of Ingredients 7

6 large eggs
5 green onions, white parts only, minced
⅓ cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons chopped fresh parsley
½ tablespoon sweet hot mustard
½ tablespoon spicy brown mustard

Steps:

  • Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
  • Chops eggs to desired consistency, either by hand or in a food processor.
  • Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 5 g, Cholesterol 381.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 419.6 mg, Sugar 2.8 g

CHUNKY EGG SALAD



Chunky Egg Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 28m

Yield about 4 cups

Number Of Ingredients 10

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens

Steps:

  • In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
  • Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
  • In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
  • Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

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