Amish After Easter Hard Boiled Egg Veggie Cream Cheese Salad Recipes

MARTHA STEWART'S EGG SALAD

Martha Stewart's Egg Salad image

I was looking for something to do with all the hard boiled Easter eggs and wanted a different egg salad, this a recipe she would make for her daughter. I love the different flavors in this instead of plain egg salad. I made mine with the mustard powders and another batch with the cayenne pepper. Hope you enjoy a different twist on this egg salad. Preparation time does not include time for boiling eggs.

Provided by Pumpkie

Categories Lunch/Snacks

Time 30m

Yield 4-6 sandwiches

Number Of Ingredients 8

Ingredients

9 hard-boiled eggs, peeled and chopped
1/3 cup prepared mayonnaise
1 celery rib, diced into small pieces
3/4 teaspoon mustard powder or 1 teaspoon Dijon mustard
1/4 teaspoon Madras curry powder, optional you can also add cayenne pepper instead of the mustards if you like a spicy flavor
salt and pepper
1 small radicchio or 1 small arugula leaf, washed and spun dry
8 -12 slices whole wheat bread

Steps:

In medium bowl, place eggs, mayonnaise, celery, mustard powder, curry powder, salt, and pepper and gently mix until combined.
You can toast the bread or leave it untoasted and spread an additional layer of mayonnaise on each half of bread. Line half of the slices with radicchio or arugula leaves. Spread with an even layer of egg salad. Top with remaining slice of bread.

Nutrition Facts : Calories 321.4, Fat 14.4, SaturatedFat 4.2, Cholesterol 419.9, Sodium 420.6, Carbohydrate 25.1, Fiber 4.1, Sugar 4.7, Protein 21.6

HARD-BOILED EGG MAYONNAISE

Hard-Boiled Egg Mayonnaise image

From the Prudhomme Family Cookbook. I make this in the food processor, but I've also included instructions for making it by hand. If you're making it by hand, it helps to have two people, one to stir and one to pour. Whichever method you use, the mayonnaise should be refrigerated for at least 30 minutes before using. Time does not include time for boiling the eggs.

Provided by Chocolatl

Categories Very Low Carbs

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 5

Ingredients

3 egg yolks, hard-boiled
1 egg yolk, raw
1 tablespoon white vinegar
1 cup vegetable oil
salt

Steps:

To make in food processor:.
Combine cooked and raw egg yolks with vinegar.
Pulse to mix.
With machine running, slowly add the oil, drop by drop at first, then in a thin steady stream, until all the oil is incorporated and mixture has thickened.
Season to taste.
To make by hand:.
Place cooked egg yolks in a large bowl and mash with a fork.
Add raw egg yolk and vinegar and whisk together until very creamy.
Gradually whisk in the oil, drop by drop at first, then in a thin steady stream, whisking constantly and making sure all the oil is incorporated before adding more.
Season to taste.
Both methods:.
Refrigerate at least 30 minutes before using.

Nutrition Facts : Calories 1701.8, Fat 187.4, SaturatedFat 27.3, Cholesterol 604.2, Sodium 24.1, Carbohydrate 1.9, Sugar 0.3, Protein 7.8

AMISH AFTER-EASTER HARD-BOILED EGG VEGGIE CREAM CHEESE SALAD

Amish After-Easter Hard-Boiled Egg Veggie Cream Cheese Salad image

Got Eggs? Hard-boiled? Have I got a recipe for you! Made originally in the Fifties and still good today.

Provided by Jezski

Categories For Large Groups

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cream cheese, softened
1 cup celery, cut fine
1 cup cucumber, cut fine
1 small onion, cut fine
3 eggs, hard-boiled, cut fine
3 tablespoons mayonnaise
3 ounces lemon Jell-O gelatin

Steps:

Mix celery, cucumber and onion together and salt to taste.
Dissolve 1 package lemon Jello in 1 cup boiling water.
Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool.
Refrigerate until set.
Cooking time is setting time.

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