Best 6 Beas Favorite Egg Salad Recipes
Indulge in the delectable delight of Bea's Favorite Egg Salad, a culinary masterpiece that tantalizes taste buds with its creamy, tangy, and savory flavors. This classic salad, elevated by Bea's secret ingredient, is perfect for any occasion, whether it's a quick lunch, a delightful picnic spread, or an elegant tea party. With variations ranging from the traditional to the adventurous, Bea's Favorite Egg Salad offers a symphony of flavors to suit every palate. From the timeless combination of hard-boiled eggs, mayonnaise, and mustard to the surprising yet harmonious addition of sweet pickle relish, each recipe promises a unique gustatory experience. Get ready to embark on a culinary journey as we delve into the secrets of Bea's Favorite Egg Salad, a dish that is sure to become a beloved staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
BEA'S FAVORITE EGG SALAD
Make and share this Bea's Favorite Egg Salad recipe from Food.com.
Provided by queenbeatrice
Categories Brunch
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, stir Miracle Whip and vinegar, salt, onion, Worchestershire sauce, mustard and pepper until well mixed.
- Cut up the eggs and add them along with celery, add green pepper to the Miracle Whip mixture. Mix well. Cover and refrigerate till well chilled.
- Serve as you like.
'FANCY' EGG SALAD
This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.
Provided by David Latt
Categories easy, lunch, quick, salads and dressings, sandwiches
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams
BEAN, HAM & EGG SALAD
This satisfying salad, crammed full of green vegetables, new potatoes and lean ham is low calorie and low fat
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Peel and quarter the eggs. Cook the potatoes in a large pan of boiling water for 8-10 mins or until tender. Tip in the beans for the final 3 mins, then add the peas for the final min. Drain all the veg, cool under cold running water, then drain really well.
- For the dressing, mix the juice, mustard and honey together. Season, then pour over the veg. Fold through the ham and top with the eggs. Serve with bread, if you like.
Nutrition Facts : Calories 240 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
Tips:
- Fresh Ingredients: Always opt for the freshest eggs and mayonnaise. This will greatly enhance the flavor of your egg salad.
- Hard-Boiled Eggs: For perfectly cooked hard-boiled eggs, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately place the eggs in an ice bath to stop the cooking process.
- Chopping the Eggs: Use a sharp knife to finely chop the hard-boiled eggs. This will help ensure an even texture throughout your egg salad.
- Mayo and Seasonings: Start with a small amount of mayonnaise and add more to taste. Season the egg salad with salt, pepper, and any other desired herbs or spices. For a tangy twist, try adding a squeeze of lemon juice or a dollop of Dijon mustard.
- Garnish: Before serving, garnish your egg salad with chopped fresh herbs, such as chives, parsley, or dill. This will add a pop of color and freshness.
Conclusion:
Bea's Favorite Egg Salad is a classic recipe that is easy to make and versatile in its uses. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying dish that can be enjoyed on its own, as a sandwich filling, or as part of a larger meal. So, whether you're looking for a quick and easy lunch or a tasty addition to your next potluck, give Bea's Favorite Egg Salad a try – you won't be disappointed!
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