Posh Egg Salad Recipes
POLISH EGG SALAD
This creamy-style egg salad is quite common in Poland. It has a similar consistency than egg salad with mayo but it is made with cream cheese. Lovely in a sandwich with fresh cress.
Provided by apfel
Categories Salad Egg Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 2.5 g, Cholesterol 187.5 mg, Fat 18.5 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 10.5 g, Sodium 192.1 mg, Sugar 0.9 g
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.
POSH EGG SALAD
Got Easter eggs sitting around? This egg salad recipe makes a great sandwich. The flavors of tarragon and shallot make it taste just a little fancy.
Provided by CooksWithScissors
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Hard-boil the eggs and let them cool completely; you can speed the process by putting them in a bowl of ice and water. Peel the eggs and chop finely. (I kept the yolks in but I suppose you could take them out and have all-white egg salad.)
- Stir together eggs and remaining salad ingredients in a bowl. Serve on soft spongy bread.
Nutrition Facts : Calories 192.5, Fat 13.8, SaturatedFat 3.3, Cholesterol 284.1, Sodium 247.3, Carbohydrate 7, Fiber 0.1, Sugar 1.5, Protein 10.1
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