Best 6 Amish After Easter Hard Boiled Egg Veggie Cream Cheese Salad Recipes
Spring is the season of renewal, and for the Amish, it's also the time to enjoy a unique culinary tradition: the after-Easter hard-boiled egg, veggie, cream cheese salad. This colorful and flavorful dish is a delightful blend of textures and flavors, and it's a great way to use up leftover Easter eggs. The salad is made with a base of hard-boiled eggs, fresh vegetables, creamy cream cheese, and a tangy dressing. Some variations of the recipe also include chopped ham, bacon, or cheese. This versatile salad can be served as a main course or a side dish, and it's perfect for potlucks, picnics, and other gatherings.
In this article, you'll find two delicious recipes for Amish after-Easter hard-boiled egg, veggie, cream cheese salad. The first recipe is a classic version of the salad, made with simple ingredients and a creamy mayonnaise-based dressing. The second recipe is a lighter version of the salad, made with a tangy vinaigrette dressing and nonfat cream cheese. Both recipes are easy to make and can be tailored to your own taste preferences. So gather your ingredients and get ready to enjoy this springtime Amish tradition!
AMISH AFTER-EASTER HARD-BOILED EGG VEGGIE CREAM CHEESE SALAD
Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today.
Provided by Jezski
Categories For Large Groups
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix celery, cucumber and onion together and salt to taste.
- Dissolve 1 package lemon Jello in 1 cup boiling water.
- Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
- Refrigerate until set.
- Cooking time is setting time.
PAULA DEEN HARD-BOILED EGG CASSEROLE
Make and share this Paula Deen Hard-Boiled Egg Casserole recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the cut side of each egg down in a baking dish greased with margarine.
- Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
- Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
- Add the dry mustard and the Gruyere and stir until melted.
- Pour the sauce over the eggs and sprinkle top with Parmesan.
- Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.
Nutrition Facts : Calories 608.9, Fat 48.3, SaturatedFat 21.2, Cholesterol 509.5, Sodium 879.3, Carbohydrate 13.2, Fiber 0.3, Sugar 1.6, Protein 30
CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT
The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.
Provided by Debber
Categories Lunch/Snacks
Time 41m
Yield 10 wraps + 1 salad, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
- Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
- Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
- Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
- Shred the lettuce and set aside.
- PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
- LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
- PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
- CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
- Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).
Nutrition Facts : Calories 654, Fat 36.2, SaturatedFat 14.1, Cholesterol 296.9, Sodium 1517.6, Carbohydrate 60.1, Fiber 3.1, Sugar 17.2, Protein 22.6
BLUEBERRY CREAM CHEESE SALAD
Delicious and Fruity Dessert that is pleasing to the EYES and YOUR MOUTH! Great for the Holidays because you don't feel as guilty eating it as you do with cakes or candy!
Provided by Donna Luckadoo
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve Jello as directed "MINUS" 1 Cup of the Water.
- Add Pie Filling, Pineapples, and Pecans.
- Chill until set.
- Mix all topping ingredients, except the Pecans, with a mixer or blender until smooth and fluffy.
- Spread over set Jello and sprinkle with Pecans.
- This recipe can also be made using Strawberry Pie filling and Crushed Pineapples, or Lime Jello and Manderin Orange Segments.
- Any combination is fine and its Delicious!
- A Festive Holiday Treat that is sure to please everyone!
- Have fun with it!
POLISH EGG SALAD
This creamy-style egg salad is quite common in Poland. It has a similar consistency than egg salad with mayo but it is made with cream cheese. Lovely in a sandwich with fresh cress.
Provided by apfel
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 2.5 g, Cholesterol 187.5 mg, Fat 18.5 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 192.1 mg, Sugar 0.9 g
CREAMY EGG SALAD
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
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.
Tips:
- Use hard-boiled eggs that are fresh and have been properly refrigerated. For best results, use eggs that are less than a week old.
- To easily peel the eggs, place them in a bowl of cold water and let them sit for a few minutes before peeling.
- Chop the vegetables into small pieces so that they are easy to eat.
- Use a sharp knife to chop the vegetables and eggs. This will help to ensure that they are evenly cut.
- If you don't have any fresh vegetables on hand, you can use frozen or canned vegetables instead.
- Be sure to drain any excess liquid from the vegetables before adding them to the salad.
- Use a light hand when adding the cream cheese to the salad. Too much cream cheese can make the salad too heavy.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad is a delicious and easy-to-make salad that is perfect for any occasion. With its fresh vegetables, hard-boiled eggs, and creamy cheese, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy salad recipe, be sure to give this one a try. You won't be disappointed!
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