Piquant Egg Salad Recipes
PIQUANT EGG SALAD
This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt.
Provided by Chocolatl
Categories < 15 Mins
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium-high heat, saute Andouille until well-browned.
- Add oil only if necessary to prevent burning.Drain and cool.
- Combine cooled sausage with all other ingredients.
- Cover and chill.
- Serve cold.
Nutrition Facts : Calories 302.5, Fat 24.1, SaturatedFat 5.3, Cholesterol 293.3, Sodium 525.9, Carbohydrate 9.7, Fiber 0.7, Sugar 3.2, Protein 11.9
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.
PIQUANT POTATO SALAD
Make and share this Piquant Potato Salad recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook potatoes till tender, drain, peel and cube.
- Combine oil, vinegar, shallots and salt.
- pour over potatoes and refridgerate 3 hours.
- In small sucepan combine flour, sugar, mustard and salt. Add milk and heat stirring constantly till it thickens.
- Beat egg yold and slowly beat in some of the hot mixture. Add egg yolk to hot mixture and chill.
- Toss potatoes in dressing and serve.
Nutrition Facts : Calories 331.9, Fat 10.7, SaturatedFat 2.3, Cholesterol 42.9, Sodium 152.3, Carbohydrate 52.9, Fiber 5.8, Sugar 4.6, Protein 7.5
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