Egg Salad Spread Recipes

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

TANGY EGG SALAD SPREAD

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
• In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, onion powder and hot pepper sauce. Fold in eggs and celery.
• Chill in the refrigerator until serving.

THE BEST EGG SALAD

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.

SPAM AND EGG SALAD/ SPREAD

Steps:

• Brown the cubed Spam lightly in a nonstick frying pan and set aside. Mix all other ingredients together. Mix in the Spam and season to taste. Chill. Serve as a side dish or top assorted crackers with it. It is also very good spread on top of toast and placed under the broiler until bubbly and the cheese starts to brown.

EGG SALAD SPREAD SUPREME

Steps:

• Combine eggs, zucchini, carrots, celery, and green onion in a bowl; set aside.
• Mix cream cheese, yogurt, and seasonings until thoroughly blended.
• Combine cream cheese mixture and egg mixture.
• Cover and refrigerate until ready to use.
• Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

SUPREME EGG SALAD SPREAD

Steps:

• Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
• Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
• Combine cream cheese mixture and egg mixture.
• Cover and refrigerate until ready to use.
• Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

DEVILED EGG SALAD SPREAD

Steps:

• Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
• Spread on toasts, then garnish with chives and a sprinkle of paprika.
• Do Ahead
• Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

EGG SALAD SANDWICH SPREAD

Steps:

• Mix all ingredients together and spread on lightly toasted bread (I use rye).
• Enjoy!
• Mixture can be kept in the fridge for up to two days.

EGG SALAD CHEESE SPREAD

Steps:

• Combine first five ingredients in a bowl; season with salt and pepper.

HAM AND EGG SALAD SPREAD

Steps:

• Place all ingredients except mayo into food processor and process to desired consistancy.
• Remove to a bowl and stir in the mayonnaise.
• Serve w/ crackers, veegies, etc, or spread on a sandwich.

CREAMY EGG SPREAD

Steps:

• In a blender, combine first five ingredients; process until smooth. Add egg quarters, one at a time, blending well after each addition. Add cream cheese, salt and pepper; process until creamy. Stir in dill if desired.

THE BEST EGG SALAD EVER

Steps:

• Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
• Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
• Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
• To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
• Coarsely chop eggs and place in medium bowl. Stir in mayonnaise, salt and pepper. Stir in ham and onion. Spread egg mixture on each of 2 slices toasted bread. Top with remaining bread.

EGG SALAD SPREAD

Steps:

• Mix mayo, mustard, onion powder, olives, salt and pepper together.
• Mix in eggs.
• Chill.