THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
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.
DELUXE EGG SALAD SANDWICHES
What a quick, easy, and delicious egg salad recipe. Turn into tea sandwiches for a brunch, put on top of lettuce for an easy lunch, or just enjoy it between two slices of bread. It has a unique texture from the cream cheese and butter mixed with a little mayonnaise. Typical egg salad has more mayonnaise. Cream cheese adds a...
Provided by Nancy Faivre
Categories Sandwiches
Time 25m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, combine cream cheese and butter; stir until smooth.
- 2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
- 3. Fold in eggs.
- 4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.
GRANDMA DEE'S TUNA EGG SALAD
Would you consider this a tuna salad recipe? Or is it an egg salad recipe? Regardless, combining tuna with hard-boiled eggs is delicious and, after one bite, you may never make your salad the old way again. Vidalia onion dressing gives the salad a sweet onion flavor. Shredding the celery is easy and makes the piece the perfect...
Provided by Dee Stillwell
Categories Other Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
- 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
- 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
- 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
- 5. Enjoy!
EGGCELLENT TUNA SALAD SANDWICHES
This simple tuna salad is sure to become a family favorite. We love the flavor and texture hard-boiled eggs add to the tuna salad. Just a little bit of dill relish is enough to give that needed tang. Adding Creole seasoning is just enough seasoning to keep this from being plain. Not all Creole seasonings are the same. If you don't use Tony Chachere's, you might need to add a pinch of salt since every seasoning has a different amount of salt. Add this egg tuna salad to a hoagie bun for a fantastic lunch.
Provided by Misty Guillory @Mistyrious
Categories Tuna Salads
Number Of Ingredients 9
Steps:
- Hard boil the eggs. Peel, dice/cut, and set aside.
- Drain the two large cans of tuna and put tuna in a large bowl.
- To the tuna, add grated cheese, green onions, and diced boiled eggs.
- Add Cajun seasoning and black pepper.
- Add dill pickle relish and mayonnaise.
- Mix everything well.
- Serve on hoagie buns or as a salad.
TUNA EGG SALAD
I thought I post this recipe and dedicate it to the mom who was more of a mom to me and that is my mother-in-law! She is no longer here and in her memory I posted the recipe that made me love the simplicity of her cooking! At first I was like "YOU CAN'T DO THAT WITH TUNA AND EGG!". She reassured me that the taste would be...
Provided by June Shimp
Categories Other Salads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Boil Eggs until they are hard-boiled. *Rule of thumb- once water is boiling 9 minutes of a continuous boil produces a perfect hard-boiled egg.
- 2. While the eggs are boiling prepare the tuna with the mayo, mustard, relish and seasoning in a large bowl and set aside
- 3. slice the egg vertical and mix into the tuna to complete the salad.
- 4. Toast the bread and then butter the toast before putting the salad on and then put the salad on. You got some really good Tuna Egg Salad right from Mama Elnora's recipe box!
PARTY HAM & EGG SALAD SANDWICHES
A fun twist on ham and eggs! I loved both these spreads. The egg salad is creamy and the ham salad has a touch of crunchiness thanks to the celery. The presentation is lovely too thanks to the two different breads. These would be great served at a luncheon or as an appetizer at a holiday party.
Provided by Joyce Harrison
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. HAM SALAD: Drain liquid from canned ham, and place into bowl. Separate, and smash with a fork.
- 2. Add remaining ingredients, increasing or decreasing mayonnaise to achieve a smooth spreading consistency while remaining stiff enough to not "run".
- 3. Refrigerate several hours or overnight to allow the flavors to blend!!!
- 4. EGG SALAD: Cook eggs with a pinch of salt to hard boiled stage.
- 5. Immediately drain hot water, crack eggs, and place in cold water. They should immediately peel with ease.
- 6. Using a hand grater, grate the eggs into a bowl, and add remaining ingredients, increasing or decreasing mayonnaise, as necessary to achieve a smooth spreading consistency while remaining stiff enough to not "run".
- 7. Cover and place in the refrigerator.
- 8. ASSEMBLE SANDWICHES: Remove the crusts from the bread.
- 9. Spread a thin layer of ham mixture on one slice of bread, and top the ham with a thin layer of egg mixture.
- 10. Place another slice of bread on top, lay flat on cutting board, and with an electric knife, diagonally slice the sandwich.
- 11. Make half the sandwiches with whole wheat bread and half with white bread, attractively place on platter, and garnish!!!! THE PERFECT PARTY SANDWICH ... that EVERYONE LOVES!!!!
MOM'S BLUE RIBBON EGG CUSTARD PIE
Mom often made 3 or 4 different pies for holidays. Everyone had a different favorite and she wanted each of us to have our favorite that day. Custard was always one of the special ones. Its not too sweet and so creamy rich. This recipe won a Blue Ribbon at our St. Joseph County Fair back in the day. Mom used goose eggs which...
Provided by Kathie Carr
Categories Pies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. If you want a brighter color pie add a drop or two of yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Keep refrigerated. Serve with whipped cream if desired.
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.
BLUE RIBBON EGG SALAD
Pat yourselves on the back, Recipe*zaarites! I took all your best egg salad ideas and came up with this recipe which is certain to win me a big Blue Ribbon at the County Fair! Full flavor and slightly sweet with no sugar added and nice eye appeal. (No doubt, there is sugar in the relish). A great brunch idea.
Provided by Bone Man
Categories Lunch/Snacks
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
- To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
- Add the chopped whites to the mix and fold them in carefully.
- Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
- I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.
Nutrition Facts : Calories 103, Fat 7.4, SaturatedFat 1.7, Cholesterol 170.7, Sodium 157.4, Carbohydrate 4, Fiber 0.3, Sugar 1.6, Protein 5.2
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