Best 6 Moms Egg Salad Recipes
Indulge in the classic American comfort food - egg salad - with these delectable variations that cater to every taste bud. From the traditional mayonnaise-based recipe to a tangy mustard rendition, a healthy avocado twist, and a refreshing lemon-dill combination, this article offers a versatile collection of egg salad recipes. Whether you prefer a creamy, tangy, or light and refreshing egg salad, you'll find a recipe here that will tantalize your taste buds. So, gather your ingredients, hard-boil some eggs, and embark on a culinary journey to create the perfect egg salad for your next picnic, lunch, or snack.
Check out the recipes below so you can choose the best recipe for yourself!
EGG SALAD SANDWICH
Steps:
- Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Roughly chop the eggs.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
- Store in an airtight container in the refrigerator for 4-5 days.
- Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g
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.
MOM'S EGG SALAD
This egg salad is the best you'll ever taste. Feel free to use light cream cheese and light mayo, but I don't recommend using the fat-free versions. Enjoy!
Provided by Leah S.
Categories Other Salads
Number Of Ingredients 7
Steps:
- 1. Place eggs in a saucepan and cover with cold water to an inch above eggs. Bring to a boil. Remove from heat, cover, and let sit for 14 minutes. Pour hot water out and immediately chill eggs.
- 2. Remove yolks from eggs and add to bowl, set aside. Chop egg whites, set aside.
- 3. Using a fork, break up yolks. Add all ingredients except for the chopped egg whites.
- 4. Fold in chopped egg whites. Chill.
- 5. Serve on toast or crackers.
MOM'S POTATO & EGG SALAD
Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!
Provided by Katzen
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
- While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
- Adjust salt, pepper, and sugar if necessary.
- Combine everything together, and chill. Enjoy!
Nutrition Facts : Calories 460.4, Fat 19.6, SaturatedFat 11.3, Cholesterol 140.8, Sodium 1260.5, Carbohydrate 61.1, Fiber 6.8, Sugar 9.3, Protein 11.8
MOM'S EGG SALAD SANDWICH
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
- In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
- Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.
CONTEST-WINNING OLD-FASHIONED POTATO SALAD
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
Tips:
- For the best egg salad, use hard-boiled eggs that are fresh and have been properly cooked. Overcooked eggs will be dry and crumbly, while undercooked eggs may not be safe to eat.
- Use high-quality mayonnaise. A good mayonnaise will be made with fresh eggs and oil, and will have a creamy, rich flavor. Avoid using low-fat or fat-free mayonnaise, as these products will make the egg salad dry and bland.
- Add your favorite mix-ins to taste. Some popular add-ins for egg salad include celery, onion, pickles, and herbs such as dill or chives. You can also add a bit of mustard or relish for a tangy flavor.
- Season the egg salad to taste with salt and pepper. You may also want to add a bit of paprika or garlic powder for extra flavor.
- Chill the egg salad for at least 30 minutes before serving. This will allow the flavors to meld and will make the egg salad easier to spread.
Conclusion:
Egg salad is a classic dish that is easy to make and can be enjoyed in many different ways. It is a great choice for a quick and easy lunch or dinner, and it can also be used as a sandwich filling or a dip for vegetables. With so many different ways to make it, there is sure to be an egg salad recipe that everyone will enjoy.
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