Egg Salad Crepes Recipes

FRESH VEGETABLE SALAD ROLL WRAPPED IN EGG LACE CREPE

Fresh Vegetable Salad Roll Wrapped in Egg Lace Crepe image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

8 eggs
3 tablespoons flour
1 teaspoon sesame oil
1 teaspoon black sesame seeds
Salt and pepper
Olive oil
1 cup fresh mint
1/2 cup fresh basil
2 carrots, shredded
1 cup shredded jicama
1 cup pea sprouts
1 cup julienne red and yellow bell pepper
1 cup julienne cucumber
1 cup diced firm tofu
1/4 cup rice vinegar
1 piece star anise
1/4 cup sugar
1/2 cup toasted pumpkinseeds
2 tablespoons chopped cilantro
1 tablespoon sambal chili sauce
1/2 teaspoon salt

Steps:

Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle.
Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter.
To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt.
To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.

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.

EGG SALAD CREPES

Egg Salad Crepes image

Number Of Ingredients 10

Ingredients

* See note below.
8 eggs hard-cooked, chopped
1/2 cup mayonnaise
3 tablespoons Dijon style mustard
2 tablespoons green onions finely chopped
1/2 teaspoon dill weed dried weed (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 Basic Crepes
4 ounces Swiss cheese shredded (about 1 cup)

Steps:

* Preparation Time: 5 minutes Storage Time: Up to 12 hours Baking Time: 20 minutes Broiling Time: 2 to 3 minutes In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.Bell: Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.Note: Egg salad can be used as a sandwich filling if desired.

Nutrition Facts : Nutritional Facts Serves

CURRIED EGG SALAD

Curried Egg Salad image

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. -Joyce McDowell, West Union, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 teaspoon ground curry
1/2 teaspoon honey
Dash ground ginger
6 hard-boiled large eggs, coarsely chopped
3 green onions, sliced
6 slices whole wheat bread
Optional: Tomato slices and cracked pepper

Steps:

Mix the first 4 ingredients; stir in eggs and green onions. Spread on bread. If desired, top with tomato and sprinkle with pepper.

Nutrition Facts : Calories 273 calories, Fat 20g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 284mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

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