DEVILED EGG SALAD
My top-secret egg salad recipe! Delicious on a sandwich, too!
Provided by Angela
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g
DEVIL'S SALAD
The name of this salad comes from devil food cake because of the color of Hijiki seaweed. It's black! Though it sounds scary, this salad is so nutritious. Also you can enjoy the color and the mariage of balsamic vinegar and soy sauce.
Provided by Nohoko
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
- Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
- Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
- Pour the dressing into the vegetables and toss well.
Nutrition Facts : Calories 274.1, Fat 12.2, SaturatedFat 1.6, Sodium 703.8, Carbohydrate 31.4, Fiber 6.8, Sugar 0.9, Protein 13.6
DEVIL EGG SALAD
This is not your typical egg salad, but very good. We like to eat in on sandwiches but its also good served as an appetizer with crackers.
Provided by mommyoffour
Categories Potluck
Time 15m
Yield 6 sandwiches
Number Of Ingredients 9
Steps:
- Mix all ingredients well.
- Enjoy.
Nutrition Facts : Calories 166.4, Fat 11.5, SaturatedFat 3.1, Cholesterol 373.6, Sodium 265.5, Carbohydrate 3.9, Fiber 0.2, Sugar 2.8, Protein 11.3
POTATO SALAD DEVILED EGGS
Sliced eggs stuffed with potato salad. Makes a great appetizer or brunch.
Provided by Sumrall Butler
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
- While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
- In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g
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