Best 5 Egg Salad I Recipes
Egg salad is a classic dish that is perfect for a quick and easy lunch or dinner. It is made with hard-boiled eggs, mayonnaise, and other ingredients such as celery, onion, and pickles. Egg salad can be served on bread, crackers, or lettuce leaves, and it can also be used as a filling for sandwiches or wraps.
This article provides three different recipes for egg salad. The first recipe is a classic egg salad recipe that uses mayonnaise, celery, onion, and pickles. The second recipe is a variation on the classic recipe that uses avocado instead of mayonnaise. The third recipe is a spicy egg salad recipe that uses Sriracha sauce and jalapeños.
All three recipes are easy to make and can be tailored to your own taste. For example, you can add more or less mayonnaise, celery, onion, or pickles to the classic recipe. You can also add other ingredients such as chopped ham, bacon, or cheese. The avocado recipe is a great option for those who are looking for a healthier alternative to mayonnaise. The spicy recipe is perfect for those who like a little bit of heat in their food.
No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish.
EGG SALAD I
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Provided by Margret
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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.
CLASSIC EGG SALAD
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
- Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your egg salad. Use fresh, free-range eggs, mayonnaise, celery, and onion.
- Hard-boil your eggs perfectly: Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny. For perfectly 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 immediately remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, then drain them and plunge them into cold water to stop the cooking process.
- Chop your vegetables finely: This will help them to distribute evenly throughout the egg salad and prevent them from overpowering the other flavors.
- Use a good-quality mayonnaise: Mayonnaise is the key ingredient in egg salad, so it's important to use a good-quality brand. Look for a mayonnaise that is made with fresh eggs and oil, and avoid brands that contain artificial ingredients.
- Season your egg salad to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of Dijon mustard, celery salt, or paprika for extra flavor.
- Chill your egg salad before serving: This will help the flavors to meld and make the salad more refreshing.
Conclusion:
Egg salad is a classic dish that is easy to make and can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and endless variations, egg salad is a versatile dish that can be tailored to your own taste. So next time you're looking for a quick and easy meal, give egg salad a try!
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