The Best Egg Salad Ever Recipes

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THE VERY BEST EGG SALAD RECIPE



The Very Best Egg Salad Recipe image

Simple and easy, this Egg Salad is not heavy on the mayonnaise. Light and filling.

Provided by Kellie

Categories     brunch     lunch     Snack

Time 10m

Number Of Ingredients 6

7 hard boiled eggs (peeled and finely chopped)
1/2 cup mayonnaise
1 teaspoon ground mustard
3 scallions (chopped)
1 celery stalk (finely chopped)
salt and fresh ground pepper (to taste)

Steps:

  • In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

Nutrition Facts : Calories 165 kcal, Carbohydrate 1 g, Protein 5 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 169 mg, Sodium 147 mg, ServingSize 1 serving

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

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

THE BEST EGG SALAD EVER



The Best Egg Salad Ever image

Toasted sandwich bread (we recommend rye) spread with cold and creamy egg salad makes for the perfect lunch. It's as simple and satisfying as a midday meal should be, and it's also completely customizable. Toss in a little chopped shallot, parsley or celery, or follow the recipe as written. You won't be disappointed, because you're starting with a deluxe version of egg salad, which includes diced ham. Boosting the texture, flavor and protein quotient, this add-in is sure to please even the heartiest of eaters.

Provided by Brooke Lark

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 6

3 large eggs
2 tablespoons reduced-fat mayonnaise
If desired, salt and pepper to taste
3 tablespoons diced ham
2 tablespoons chopped green onions
4 slices rye bread, toasted

Steps:

  • Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
  • Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
  • Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
  • Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion. Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.

Nutrition Facts : ServingSize 1 Serving

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



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

THE BEST SALAD WE EVER ATE!



The Best Salad We Ever Ate! image

Sweet, sour, tangy, creamy and crunchy--this is the ultimate salad. So many tastes and textured, we just love it. You can substitute strawberries for the apples. YUM! Also good with grilled chicken or grilled shrimp! Cooking time reflects the preparation of the pecans. It makes a lot, though...so once you have them made, you have enough for several salads.

Provided by LizP5885

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup white vinegar
3 tablespoons apple cider vinegar
4 1/2 teaspoons onion juice
2 teaspoons Worcestershire sauce
1 cup vegetable oil
4 cups greens
2 green onions, chopped
1 cup blue cheese, crumbled
1 granny smith apple, chopped
2 large egg whites
1/2 teaspoon salt
3/4 teaspoon sugar
2 teaspoons Worcestershire sauce
2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
4 1/2 cups pecans (about 1 lb)
6 tablespoons butter

Steps:

  • For the Dressing: Put everything in container and shake.
  • For the Pecans:.
  • Preheat oven to 325°F, beat the egg whites with salt until foamy.
  • Add sugar Worcestershire, paprika, and cayenne.
  • Fold in pecans and melted butter.
  • Spread pecans over baking sheet.
  • Bake 30-40 minutes, stirring every 10 minutes.
  • Remove from oven and cool.
  • Store pecans in an airtight container.
  • Mix field greens, green onions, blue cheese, apple and pecans.
  • Toss with dressing--to your taste.
  • You will have leftover dressing and pecans.

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.

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