Best 2 Pioneer Woman Egg Salad Recipes
Indulge in the delightful medley of flavors and textures presented by egg salad, a classic dish that caters to various dietary preferences. Whether you seek a traditional or a revamped version, this article offers a diverse selection of egg salad recipes to suit your taste buds. From the classic mayonnaise-based salad to healthier avocado and Greek yogurt variations, these recipes provide options for both everyday meals and special occasions. Embark on a culinary journey with these delectable egg salad creations, each promising a unique and satisfying experience.
Check out the recipes below so you can choose the best recipe for yourself!
AVOCADO EGG SALAD
Steps:
- Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth! Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary. Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.
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:
- Use the freshest eggs possible: Fresh eggs will have a brighter yellow yolk and a thicker white, resulting in a more flavorful and creamy egg salad.
- Hard-boil your eggs perfectly: Overcooked eggs will be dry and crumbly, while undercooked eggs may not be safe to eat. To hard-boil eggs perfectly, place them in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use a variety of ingredients: Don't just stick to the classic celery and onion combination. Try adding other ingredients like chopped pickles, diced red bell pepper, crumbled bacon, or chopped fresh herbs. You can also add a dollop of mayonnaise, mustard, or relish to taste.
- Don't overmix the egg salad: Overmixing will make the egg salad dry and tough. Gently fold the ingredients together until they are just combined.
- Chill the egg salad before serving: This will help the flavors to meld and the salad to set.
Conclusion:
Egg salad is a classic dish that is perfect for a quick and easy lunch or dinner. With a few simple tips, you can make a delicious and flavorful egg salad that everyone will enjoy. So next time you're looking for a quick and easy meal, give egg salad a try!
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