Best 8 Piquant Egg Salad Recipes

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

THE BEST EGG SALAD

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.

BEST EGG SALAD RECIPE

Steps:

• Cut eggs in half. Remove yolks and chop whites.
• Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
• Add remaining ingredients and stir well.
• Serve on bread or over lettuce.

PIQUANT EGG SALAD

Steps:

• In a skillet over medium-high heat, saute Andouille until well-browned.
• Add oil only if necessary to prevent burning.Drain and cool.
• Combine cooled sausage with all other ingredients.
• Cover and chill.
• Serve cold.

HOT PICKLED QUAIL EGGS

Steps:

• Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.
• Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.
• Allow properly sealed jars to sit at least 2 weeks before eating.

WATERCRESS SALAD WITH PICKLED QUAIL EGGS

Steps:

• Whisk together pickling liquid, mustard, salt, and pepper in a small bowl, then add oils in a slow stream, whisking until emulsified.
• Toss watercress with just enough dressing to coat in a large bowl and season with salt and pepper. Serve salad with eggs.

PIQUANT POTATO SALAD

Steps:

• Cook potatoes till tender, drain, peel and cube.
• Combine oil, vinegar, shallots and salt.
• pour over potatoes and refridgerate 3 hours.
• In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.
• Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.
• Toss potatoes in dressing and serve.

'FANCY' EGG SALAD

Steps:

• Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
• Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.