Beas Favorite Egg Salad Recipes

THE BEST EGG SALAD

The Best Egg Salad image

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

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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

Best Egg Salad image

Being a hardcore egg junkie, I have found this to be my favorite egg salad recipe. It's delicious on toasted whole wheat bread, topped with crumbled, crispy bacon and with a side salad of baby spring greens. It's best to use the freshest eggs available, but fresher eggs are also much harder to peel than not-so-fresh ones. The technique I use for boiling and peeling in this recipe is practically foolproof and also prevents overcooking, which can cause the yolks to turn gray.

Provided by pleiad7

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 large eggs
1/3 cup Best Foods Mayonnaise
2 teaspoons Dijon mustard
1 tablespoon red onion, finely minced
1 tablespoon fresh Italian parsley, chopped
1 -2 teaspoon lemon juice, freshly squeezed
sea salt
black pepper, freshly cracked from a mill
Tabasco sauce (optional)

Steps:

Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
Mix well and serve immediately, or refrigerate, covered, for up to 3 days.

Nutrition Facts : Calories 186.9, Fat 13.8, SaturatedFat 3.3, Cholesterol 284.1, Sodium 274.7, Carbohydrate 5.7, Fiber 0.2, Sugar 1.7, Protein 9.8

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