My Egg Salad Recipes
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.
CLASSIC EGG SALAD
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
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
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.
MY FAVORITE NO-MAYO EGG SALAD
I don't like mayonnaise and so I never have it in the house. I do, however, like egg salad, and I adjusted it to make it without the mayo. Pretty close to the original but tastier and healthier! If it seems too dry, add more yogurt, 1 teaspoon at a time. Enjoy on top of toast or in a sandwich.
Provided by CAMILLEELISE
Categories Salad Egg Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Mix yogurt, tahini, za'atar, salt, and pepper together in a bowl; fold in pickle. Gently stir eggs into tahini mixture.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 4.5 g, Cholesterol 424.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 3.6 g, Sodium 158.8 mg, Sugar 1.7 g
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- 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!
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- Slice the peeled eggs in half and add the yolks to a medium mixing bowl. Chop the egg whites and reserve to the side.
- In the bowl with the yolks, add the mayo, mustard, lemon juice and salt & pepper. The amount of salt will depend on your mayo. I use slightly less than 1/4 teaspoon sea salt. Start there and add more at the end if needed. Mash the ingredients into a creamy consistency.
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- Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.
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- Slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat.
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- First, start by hard boiling your eggs. If you have an instant pot, I find they turn out perfect every time, and are easy to peel. Use my Instant Pot Hard Boiled Eggs Recipe!
- If cooking eggs on the stove top, place eggs in a single layer in the saucepan. Cover with cold water. Bring to boil.
- Once water is boiling, remove from heat and cover for 8 minutes. After this, place immediately in a bowl of ice water for several minutes.
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Category Eggs
Cuisine American
Total Time 28 mins
- Place eggs in a heavy saucepan that’s large enough to hold them in a single layer. Fill the pan with enough cold water to come up an inch above the eggs. Bring the water to a boil over medium heat. As soon as the water comes to a boil, cover the pot, remove it from the heat, and set a timer for 12 minutes.
- When the timer goes off, pour off the hot water. Run cold water over the eggs for a minute or two to stop the cooking process. Let the eggs sit in cold water for 10 minutes.
- Crack the eggs and peel them under cold running water or submerged in water, to rinse the shells away as you peel. .
- Place the eggs in a bowl and use a potato masher or a fork to chop them finely. Alternatively, a few pulses in the food processor will do the trick.
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3/5 (1)
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Category Appetizer, Salad
- Hard boil and peel the eggs. Cover with cold water in a saucepan. Bring to a boil over medium heat. Turn the heat to low and simmer for exactly 8 minutes. Run under cold water and break off the shells. Put them in a bowl.
- Add mayo, chopped onions, Dijon mustard, paprika, chopped parsley, salt and pepper. Stir until every ingredient mixes well.
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Total Calories 161
Saturated Fat 3 g
Total Fat 15 g
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