EGG SALAD
Steps:
- Boil the Eggs - In a large pot, add enough water to cover the eggs by 1-inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.
- Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.
- Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef's knife to chop the hard-boiled eggs coarsely.
- Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper-season with salt and pepper to taste.
Nutrition Facts : Calories 322 kcal, Carbohydrate 2 g, Protein 13 g, Fat 30 g, SaturatedFat 5 g, Cholesterol 361 mg, Sodium 474 mg, Fiber 0.3 g, Sugar 1 g, UnsaturatedFat 22 g, ServingSize 1 serving
CAESAR SALAD WITH HARD-COOKED EGGS
Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
- In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
- In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.
Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g
MY CALIFORNIA EGG SALAD
Steps:
- Mix all ingredients together in a small mixing bowl.
ASPARAGUS EGG SALAD TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
CALIFORNIA GREEN SALAD
This salad truly represents my state, since avocados and almonds are grown in such abundance here. I originated this recipe many years ago, and it's often requested by family and friends. It's a winner at our house!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients; cover and refrigerate. Just before serving, toss together romaine, avocado, onions, almonds and blue cheese in a large salad bowl. Sprinkle with seasoned salt. Whisk the dressing and pour the over salad; toss to coat. Serve immediately.
Nutrition Facts :
SALAD WITH HARD BOILED EGG
Make and share this Salad With Hard Boiled Egg recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Place the first 8 ingredients in a large bowl, mix carefully to combine.
- In a small bowl add the olive oil,lemon juice and splenda. Whisk to combine.
- Place the egg slices on top of the salad in a nice design and add the plum quarters around one edge of the bowl. Sprinkle with salt and grind (course grind) pepper over.
- Drizzle the lemon/oil mix over all.
Nutrition Facts : Calories 296.6, Fat 14.6, SaturatedFat 2.9, Cholesterol 212, Sodium 683.5, Carbohydrate 33.9, Fiber 7.3, Sugar 17.9, Protein 11
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
Categories Salad Egg Leafy Green Pork Quick & Easy Bacon Winter Boil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Hard-boil eggs:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
- Make salad:
- While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
- Peel eggs and finely chop.
- Put romaine and egg in a serving bowl.
- Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.
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