Supreme Egg Salad Spread Recipes

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DEVILED EGG SALAD SPREAD



Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories     Egg     Salad     Lunch     Easter     Spring     Quick & Easy     Graduation     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Steps:

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

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

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

EGG SALAD SANDWICH SPREAD



Egg Salad Sandwich Spread image

Make and share this Egg Salad Sandwich Spread recipe from Food.com.

Provided by Graybert

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

4 hard-boiled eggs, chopped
2 -3 tablespoons hellmans mayonnaise (according to taste)
1 -2 stalk celery, chopped
2 green onions, chopped
1 shredded carrot
salt and pepper, for taste

Steps:

  • Mix all ingredients together and spread on lightly toasted bread (I use rye).
  • Enjoy!
  • Mixture can be kept in the fridge for up to two days.

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

EGG SALAD SPREAD



Egg Salad Spread image

You can make these sandwiches ahead of time. To keep them from getting soggy, thinly spread each slice of bread with butter or mayonnaise.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 10m

Yield 1 1/4 cup of spread, 4-6 serving(s)

Number Of Ingredients 7

4 hardboiled egg, finely chopped
1/4 cup mayonnaise
1 tablespoon prepared yellow mustard
1 teaspoon onion powder
1 tablespoon minced green olives
salt and pepper
thin sandwich bread, trim crust

Steps:

  • Mix mayo, mustard, onion powder, olives, salt and pepper together.
  • Mix in eggs.
  • Chill.

SUPREME EGG SALAD SPREAD



Supreme Egg Salad Spread image

From the Iowa Egg Council. The combination of the veggies, eggs and seasonings is really good plus it is a lower fat than the other egg salad recipes I have PLUS, I love the crunchy texture.

Provided by Sherrybeth

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 hard-boiled eggs, chopped
1/4 cup zucchini, shredded
1/4 cup carrot, shredded
2 tablespoons celery, chopped
1 tablespoon green onion, finely chopped
1/4 cup fat free cream cheese, softened
2 tablespoons plain yogurt or 2 tablespoons mayonnaise
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
1 pinch dry mustard
1 pinch salt
1 pinch ground pepper

Steps:

  • Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
  • Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
  • Combine cream cheese mixture and egg mixture.
  • Cover and refrigerate until ready to use.
  • Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

Nutrition Facts : Calories 84.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 187.2, Sodium 96.5, Carbohydrate 1.6, Fiber 0.3, Sugar 1.2, Protein 6.6

EGG SALAD SPREAD SUPREME



Egg Salad Spread Supreme image

Make and share this Egg Salad Spread Supreme recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 hard-boiled eggs, chopped
1/4 cup zucchini, shredded
1/4 cup carrot, shredded
2 tablespoons celery, chopped
1 tablespoon green onion, chopped
1/4 cup fat free cream cheese, softened
2 tablespoons plain yogurt or 2 tablespoons mayonnaise
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
1 pinch dry mustard
1 pinch salt
1 pinch pepper

Steps:

  • Combine eggs, zucchini, carrots, celery, and green onion in a bowl; set aside.
  • Mix cream cheese, yogurt, and seasonings until thoroughly blended.
  • Combine cream cheese mixture and egg mixture.
  • Cover and refrigerate until ready to use.
  • Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

Nutrition Facts : Calories 84.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 187.2, Sodium 96.5, Carbohydrate 1.6, Fiber 0.3, Sugar 1.2, Protein 6.6

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