Best 3 Breakfast Egg Salad Recipes
**Egg Salad: A Versatile Dish for Any Occasion**
Egg salad is a classic dish that can be enjoyed for breakfast, lunch, or dinner. It's made with hard-boiled eggs, mayonnaise, and a variety of other ingredients, such as celery, onion, pickles, and mustard. Egg salad is a versatile dish that can be served on sandwiches, salads, or crackers. It's also a great way to use up leftover hard-boiled eggs. This article provides three delicious egg salad recipes that are sure to please everyone. The first recipe is a classic egg salad recipe that uses mayonnaise, celery, onion, and pickles. The second recipe is a healthier version of egg salad that uses Greek yogurt instead of mayonnaise. The third recipe is a spicy egg salad recipe that uses Sriracha sauce and cayenne pepper. All three recipes are easy to make and can be tailored to your own taste preferences.
BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING
Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.
Provided by Kim
Categories Salad Green Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
- Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
- Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
- Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g
AVOCADO - EGG - TOMATO BREAKFAST SALAD
Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.
Provided by Marty Hufnagel
Categories Eggs
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil the egg (along with as many eggs you desire for the frig. or other uses)
- 2. Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
- 3. Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
- 4. Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
- 5. Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
- 6. Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.
BREAKFAST EGG SALAD
Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
- In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g
Tips:
- Choose the right eggs: For the best flavor and texture, use fresh, large eggs.
- Hard-boil the eggs perfectly: Place the eggs 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. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Chop the eggs finely: For a smooth and creamy texture, chop the eggs very finely. You can use a food processor or a sharp knife.
- Use high-quality mayonnaise: For the best flavor, use a high-quality mayonnaise made with real eggs and oil. Avoid using low-fat or fat-free mayonnaise, as it will make the salad dry and bland.
- Add your favorite seasonings: Feel free to add your favorite seasonings to the egg salad, such as salt, pepper, garlic powder, onion powder, or paprika.
- Garnish with fresh herbs: For a pop of color and flavor, garnish the egg salad with fresh herbs such as chives, parsley, or dill.
Conclusion:
Breakfast egg salad is a quick and easy breakfast or brunch recipe that is perfect for busy mornings. It is also a great way to use up leftover hard-boiled eggs. With its creamy texture and delicious flavor, this egg salad is sure to be a hit with your family and friends. So next time you are looking for a quick and easy breakfast or brunch recipe, give breakfast egg salad a try!
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