Lubys Cafeteria Old Fashioned Egg Salad Recipes

LUBY'S CAFETERIA OLD-FASHIONED EGG SALAD

Luby's Cafeteria Old-Fashioned Egg Salad image

For fans of cafeteria cuisine. Cooking time for hard boiled eggs not included in preparation time. From Luby's 50th Anniversary Recipe Collection cookbook.

Provided by Molly53

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 head iceberg lettuce, cut into 1 1/2-inch cubes
4 hard-boiled extra-large eggs, cut into thin slices
3/4 cup sweet onion, thinly sliced
1/2 cup olives or 1/2 cup pimento stuffed olive, sliced
3/4 cup mayonnaise
1/4 cup French dressing, store bought preferred

Steps:

In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
Toss lightly.
Garnish with remaining eggs, onions, and olives.
Cover and chill.
In small bowl, mix mayonnaise and French dressing until well blended.
Drizzle over salad.

Nutrition Facts : Calories 252.9, Fat 19.7, SaturatedFat 3.4, Cholesterol 171.2, Sodium 457.3, Carbohydrate 14.3, Fiber 1.7, Sugar 6.3, Protein 6.3

OLD-FASHIONED EGG SALAD

Old-Fashioned Egg Salad image

Who knew what a difference lemon juice makes in egg salad. This is a simple recipe but uber delicious. Recipe courtesy of The Taste of Home Cookbook and Linda Braun of Park Ridge, Illinois.

Provided by AmyZoe

Categories Lunch/Snacks

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried onion flakes
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup celery, finely chopped
lettuce leaves or 1 slice bread

Steps:

In a bowl, combine mayonnaise, lemon juice, onion, salt, and pepper.
Stir in eggs and celery.
Serve on lettuce leaves or spread on bread.

Nutrition Facts : Calories 236.6, Fat 17.2, SaturatedFat 4.2, Cholesterol 378.1, Sodium 470.6, Carbohydrate 7, Fiber 0.4, Sugar 2.9, Protein 12.9

LUBY'S CAFETERIA WALDORF SALAD

Luby's Cafeteria Waldorf Salad image

For fans of cafeteria cuisine, a wonderfully tasty salad. From Luby's 50th Anniversary Recipe Collection cookbook.

Provided by Molly53

Categories Apple

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups apples, cubed (use a highly flavored variety such as Winesap or Granny Smith)
2 cups canned pineapple tidbits, drained
1 cup celery, chopped
1/2 cup mayonnaise
1/4 cup whipping cream
1 tablespoon powdered sugar
1 drop vanilla extract
1 tablespoon walnuts or 1 tablespoon pecans, chopped

Steps:

In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly.
In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to overbeat. Blend in sugar and vanilla.
Fold into fruit.
Cover and refrigerate at least 2 hours. Garnish with walnuts.

Nutrition Facts : Calories 148, Fat 8.4, SaturatedFat 2.5, Cholesterol 14, Sodium 118.4, Carbohydrate 19.3, Fiber 2.3, Sugar 12.7, Protein 0.9

LUBY'S CAFETERIA SPAGHETTI SALAD

Luby's Cafeteria Spaghetti Salad image

A copy cat recipe. I haven't tried this one yet. Although at the 4-H District Speech Supper last year, one lady brought a salad similar to this one, but without the cucumbers in it. A person could change the kind of veggies, and probably half the recipe for your family.

Provided by Cullinaryjudge

Categories Spaghetti

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb spaghetti, broken in half
1 (16 ounce) bottle Italian dressing
1 tablespoon parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seed
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
parsley (to garnish)

Steps:

Cook spaghetti according to package directions.
Drain, rinse with cold water, and drain well.
Transfer to large bowl.
In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
Stir in cucumber, onion, and tomatoes.
Pour over spaghetti and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours or up to 24 hours.
Garnish with parsley.

Nutrition Facts : Calories 273.6, Fat 12.2, SaturatedFat 2, Cholesterol 0.4, Sodium 635.7, Carbohydrate 35.6, Fiber 2, Sugar 5.3, Protein 6

LUBY'S CAFETERIA GREEN PEA SALAD

Luby's Cafeteria Green Pea Salad image

From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.

Provided by Molly53

Categories Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans peas, gently rinsed and drained
1 cup finely diced cheddar cheese
1 cup diced celery
1/2 cup thinly sliced sweet gherkin
1/2 cup diced red bell peppers or 1/2 cup pimentos
1/2 cup mayonnaise
salt and pepper, to taste

Steps:

In medium bowl, combine all ingredients. Toss lightly to coat evenly.
Cover and refrigerate at least 2 hours.

Nutrition Facts : Calories 225.4, Fat 9.9, SaturatedFat 3.8, Cholesterol 18.6, Sodium 299.7, Carbohydrate 25.6, Fiber 6.7, Sugar 9.8, Protein 9.9

LUBY'S CAFETERIA AMBROSIA

Luby's Cafeteria Ambrosia image

For fans of cafeteria cuisine. Sometimes the simplest of salads are among the very best. Use navel oranges for this favorite. From Luby's 50th Anniversary Recipe Collection cookbook.

Provided by Molly53

Categories Breakfast

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

5 large navel oranges, peeled, sectioned, and cut into 1-inch pieces
1 (6 ounce) can pineapple tidbits, drained
1 cup flaked coconut
1/4 cup powdered sugar

Steps:

Combine all ingredients together.
Mix well.
Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 111.6, Fat 3.1, SaturatedFat 2.6, Sodium 24.8, Carbohydrate 21.8, Fiber 2.6, Sugar 17.1, Protein 1.2

OLD-FASHIONED EGG SALAD

Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

LUBY'S CAFETERIA POTATO SALAD

Luby's Cafeteria Potato Salad image

From Luby's Cafeteria 50th Anniversary Cookbook. Luby's uses California Long White potatoes for potato salad which are not always available in supermarkets. Idaho potatoes make a suitable substitute

Provided by Molly53

Categories Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs idaho potatoes (about 6 medium)
1 cup dill pickle, diced
1 cup celery, diced
1/3 cup green onions with top, thinly sliced
3 tablespoons red bell peppers or 3 tablespoons pimientos, diced
2/3 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
Drain
and cool just enough to handle.
Peel and cut into 3/4-inch cubes.
In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours.

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