Best 2 Grown Up Egg Salad Filling Recipes
Indulge in a sophisticated and flavorful twist on the classic egg salad with our grown-up egg salad filling recipes. These culinary creations elevate the traditional dish with a symphony of bold flavors, making them perfect for sophisticated palates and memorable gatherings. From the tangy and refreshing Lemon Herb Egg Salad to the smoky and savory Bacon and Avocado Egg Salad, each recipe offers a unique taste experience. Explore the zesty Dijon Mustard Egg Salad for a touch of sharpness, or embrace the creamy and luxurious Truffled Egg Salad for a touch of decadence. With step-by-step instructions and carefully curated ingredient lists, these grown-up egg salad fillings are sure to impress your taste buds and leave your guests craving for more.
Here are our top 2 tried and tested recipes!
DELICIOUS HERB & EGG SALAD SANDWICH
This egg salad made with olive oil mayonnaise and fresh herbs is incredibly delicious - to make the best Egg Salad Sandwich, use crunchy toast or eat it solo!
Provided by Susan the CA Grown Mom
Categories Breakfast Main Course
Number Of Ingredients 11
Steps:
- First for the pickled onions, dice half a red onion into small pieces. In a small jar, combine the onions with a pinch of salt, and enough white wine vinegar to cover the onions. Let sit while you prep, or for a few hours in the fridge.
- Next, chop your herbs into small pieces, and then chop up the hard-boiled eggs as well.
- In a bowl, combine the diced eggs, herbs, 2 tbsp of pickled onions (drain against the side of the jar while scooping out), a bit of salt & pepper, mayo, & Dijon mustard.
- To assemble a sandwich, layer a piece of butter lettuce over a piece of bread, and add a portion of the egg salad on top, then add the other piece of bread on top, slice, and enjoy!
Nutrition Facts : Calories 356 kcal, Carbohydrate 30 g, Protein 19 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 376 mg, Sodium 572 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
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.
Tips:
- For the best flavor, use hard-boiled eggs that are fresh. Older eggs will have a more bland flavor.
- Use high-quality mayonnaise. A good mayonnaise will make a big difference in the flavor of your egg salad.
- Add some chopped celery and onion for crunch and flavor.
- If you like a tangy egg salad, add a squeeze of lemon juice or a dash of vinegar.
- For a creamy egg salad, add a dollop of sour cream or Greek yogurt.
- Season your egg salad to taste with salt and pepper.
- Serve your egg salad on a bed of lettuce or in a sandwich.
Conclusion:
Egg salad is a classic dish that can be enjoyed for breakfast, lunch, or dinner. It's a versatile dish that can be customized to your liking. With a few simple ingredients and a little bit of time, you can make a delicious egg salad that will be a hit with your family and friends. So next time you're looking for a quick and easy meal, give egg salad a try!
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