Garden Vegetable Egg Salad Recipes
GARDEN EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
- Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
- Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.
Nutrition Facts : Calories 266 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 290 milligrams, Sodium 561 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
THE BEST EGG SALAD
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
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.
GARDEN VEGETABLE EGG SALAD
This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.
Provided by Parsley
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel hardboiled eggs and chop them. Place in a large bowl.
- Add the remaining ingredients (start low with the mayonnaise) and mix well.
- Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!
Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
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