Best 3 Auntie Andis Egg Salad For Littles Little 1 Longmeadow Recipes
Indulge in a culinary journey with Auntie Andi's delectable egg salad, a harmonious blend of simple yet wholesome ingredients, meticulously crafted to tantalize taste buds of all ages. This delightful dish, presented in two variations – Classic Egg Salad and Avocado Egg Salad – promises a symphony of flavors, textures, and nutrients. The Classic Egg Salad, a timeless favorite, features hard-boiled eggs, crisp celery, sweet red onion, and a touch of fresh parsley, all bound together with a creamy mayonnaise dressing. The Avocado Egg Salad, a vibrant twist on the classic, introduces ripe avocados, adding a luscious creaminess and subtle nutty flavor, perfectly complemented by a hint of lime juice. Both variations are versatile culinary canvases, inviting experimentation with your favorite add-ins, from chopped bacon or crumbled blue cheese to diced bell peppers or fresh herbs.
Let's cook with our recipes!
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
AUNTIE ANDI'S EGG SALAD FOR LITTLE'S LITTLE #1 LONGMEADOW
Bubba has chickens and he sells his eggs to the local neighbors. There are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. I guess they don't like brown eggs either, but it is wonderful for us on Longmeadow Farm.Starting early Spring, and through the summer, we make a lot of egg salad. We have eggs everywhere! This is the simple, but lovely egg salad I serve on Saturday Lunch at the Farm. The toast brings a heavenly smell all around the kitchen and the fresh basil or chives bring such color to this simple salad. On the farm we pretty much prefer the no extra use of mayonnaise, but add a bit of salt to taste and some bean sprouts and a couple of UTZ potato chips and we are set to go. This all gets washed down with a simple ice tea that has some fresh peppermint just picked from the garden and life is good once again *NOTE* the title changed as my new name adopted by littlemafia's dear daughter wanted to have some of: "Auntie Andi Egg Salad" - so the whole name stuck.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
- Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
- Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
- Use the mayonnaise just enough to get the eggs to stay together.
- Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
- Gently add celery and basil or chives if using.
- Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
- Top with lid, mash down a bit, and take a deep bite. Oh yum!
Nutrition Facts : Calories 116.1, Fat 4, SaturatedFat 1.1, Cholesterol 93.6, Sodium 183.2, Carbohydrate 12.8, Fiber 2.2, Sugar 2.2, Protein 7
AUNTIE MIDGE'S HAWAIIAN SALAD
Great crowd salad. Auntie Midge's recipe. Drain fruit several hours in colander before mixing with marshmallows.
Provided by poppy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 4h10m
Yield 10
Number Of Ingredients 5
Steps:
- Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
- Refrigerate 4 hours to overnight.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 48.4 g, Cholesterol 29.9 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.4 mg, Sugar 36.5 g
Tips:
- For the creamiest, most flavorful egg salad, use hard-boiled eggs that have been chilled for at least 30 minutes. This will make them easier to peel and chop.
- Use high-quality mayonnaise. The better the mayonnaise, the better the egg salad will be.
- Add some chopped celery and onion for a classic egg salad flavor. You can also add other vegetables, such as chopped carrots, bell peppers, or pickles.
- Season the egg salad to taste with salt and pepper. You can also add a pinch of cayenne pepper for a little kick.
- Serve the egg salad immediately, or chill it for later. Egg salad can be stored in the refrigerator for up to 3 days.
Conclusion:
Auntie Andi's Egg Salad for Littles is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy lunch or dinner, or as a side dish at a party or potluck. With a few simple tips, you can make the best egg salad ever!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
