TRADITIONAL CHUNKY EGG SALAD
EatSimpleFood.com Traditional chunky egg salad recipe with diced eggs, tangy pickles, and crunchy celery. Serve on it's own, over fresh salad, or on crackers or toast.
Provided by beckie
Categories Main Dish
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Place eggs in a large pot and cover with water by ~ 1 1/2 ". Turn the heat to high, set a timer for 18 minutes, and cover pot. When eggs begin to boil, reduce heat to a simmer and boil uncovered.
- Drain, run under cool water or place in ice bath to cool (this also makes them easier to peel generally). Peel & dice.
- Add all ingredients to a bowl and gently stir.
- Add more mayonnaise and mustard to desired consistency and taste.
- Add salt to taste. Serve on toasted bread, over greens, or just grab a spoon. Happy Eating! Beckie
Nutrition Facts : Calories 349 calories, Sugar 2.4 g, Sodium 621.1 mg, Fat 29.3 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 3.6 g, Fiber 0.8 g, Protein 15.7 g, Cholesterol 456.8 mg
CHUNKY EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
- In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
POTATO-EGG SALAD
My husband volunteered me to bring potato salad to his family for a cookout, so I looked for a unique recipe--not your run-of-the-mill potato salad. I found this recipe from Paula Deen and we all loved it!
Provided by CookinMamaof3
Categories Potato
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes with skins on for 15 to 20 minutes, or until tender.
- Drain. Pour salad dressing of over warm potatoes. Chill for about 2 hours.
- Mix remaining ingredients and fold into potato mixture. Chill until ready to serve.
Nutrition Facts : Calories 304.4, Fat 18.5, SaturatedFat 4.6, Cholesterol 120, Sodium 718.5, Carbohydrate 29.4, Fiber 2.9, Sugar 4.3, Protein 6.4
SUMMER EGG SALAD
Make and share this Summer Egg Salad recipe from Food.com.
Provided by Sherrie-pie
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
- At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
- Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
- Halve the olives, slice the onion and drain the tuna chunks.
- Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
- Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.
Nutrition Facts : Calories 357.6, Fat 10.7, SaturatedFat 2.3, Cholesterol 199.1, Sodium 266.1, Carbohydrate 43.8, Fiber 12.2, Sugar 2.8, Protein 21.7
EGGSTATIC EGG SALAD
I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place unbroken eggs in a pan of cold water.
- Turn on cook top burner.
- Place pan of eggs on burner and bring to a boil.
- Turn down heat on element and allow to continue boiling for approximately 5 minutes.
- Remove from stove element and set aside.
- In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
- Remove eggs from pan of water.
- With the blade of a table knife, chop the cooked eggs in half.
- Scoop out the cooked eggs; discard the shells.
- With a kitchen fork, crush the cooked egg halves.
- Transfer vegetables to crushed eggs.
- Mix well with mayonnaise.
- Add more mayonnaise as you wish for personal consistency preference.
- Spread mixture generously on bread (s) or crackers of your choice.
- Serve to squeals of delight.
More about "mustard waffles with chunky egg salad recipes"
SAVORY WAFFLE & EGG SALAD SANDWICH | COLMAN'S MUSTARD
From colmansusa.com
WAFFLES: FROM MORNING TO MIDNIGHT BY DORIE GREENSPAN (1993-06 …
From amazon.ca
Reviews 37Format Hardcover
15 KETO AND CAESAR SALAD - SELECTED RECIPES
From selectedrecipe.com
WAFFLES: FROM MORNING TO MIDNIGHT PAPERBACK – DEC 24 1997
From amazon.ca
CHUNKY EGG SALAD | RECIPELION.COM
From recipelion.com
BEST CHUNKY EGG SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WAFFLES FROM MORNING TO MIDNIGHT | EAT YOUR BOOKS
From eatyourbooks.com
MUSTARD WAFFLES WITH CHUNKY EGG SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love