Spiffed Up Egg Salad Recipes

GROWN-UP EGG SALAD FILLING

Grown-Up Egg Salad Filling image

Twist up the traditional egg salad with a bit of bacon and cheese, and a hint of Cajun seasoning. I find bacon adds enough of a salty flavor, so I don't add salt to mine.

Provided by thedailygourmet

Categories Salad Egg Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 5

Ingredients

¼ cup mayonnaise
1 ½ teaspoons Cajun seasoning
6 hard-boiled eggs
1 ½ ounces grated sharp Cheddar cheese
3 bacon strips, cooked and crumbled

Steps:

Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 2.6 g, Cholesterol 459.1 mg, Fat 34.9 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 830.4 mg, Sugar 1.4 g

SPICY EGG SALAD

Spicy Egg Salad image

Egg salad with a little kick! Adjust the chile powder to your liking - start with less if you're not an affirmed chilehead & then increase as desired. Let egg salad rest 30 to 45 minutes after making final pepper addition to let flavors meld.

Provided by Busters friend

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 large eggs, hardboiled, cooled & peeled
1/2 cup diced celery (inner stalks best)
1/2 cup diced onion
1 1/2 tablespoons prepared mustard (I use brown)
1/2 teaspoon mccormick chipotle chile
1/3 cup mayonnaise

Steps:

Dice eggs - I use an egg slicer & pass egg through twice at 90 degree angles for regular dice.
Stir in mustard, chile powder & mayo.
Fold in celery & onion.
Chill for 45 minutes.
Taste - be ready for a little toasty kick! Add salt & black pepper if desired. Serve with lettuce & thinly sliced tomato on lightly toasted dark pumpernickel. Enjoy!

Nutrition Facts : Calories 155.4, Fat 10.9, SaturatedFat 2.7, Cholesterol 251.4, Sodium 237.2, Carbohydrate 5.3, Fiber 0.5, Sugar 1.8, Protein 8.9

SPIFFED UP EGG SALAD

Spiffed up Egg Salad image

Make and share this Spiffed up Egg Salad recipe from Food.com.

Provided by Parsley

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 hard-boiled eggs, chopped
2 tablespoons chopped black olives
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/3-1/2 cup mayonnaise
1/2-1 teaspoon prepared horseradish
1/8 teaspoon hot sauce, to taste
salt, to taste
pepper, to taste

Steps:

Mix it all together.
Chill for at least 2 hours before serving.

Nutrition Facts : Calories 243.5, Fat 17.6, SaturatedFat 4.3, Cholesterol 429.1, Sodium 310.6, Carbohydrate 7.8, Fiber 0.5, Sugar 3.2, Protein 13

JAZZED UP KUMARA SALAD

Jazzed up Kumara Salad image

Make and share this Jazzed up Kumara Salad recipe from Food.com.

Provided by madammiz

Categories New Zealand

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

4 -5 medium kumara, with skins on
3 cups broccoli florets
1 cup fresh finely chopped parsley
2 tablespoons freshly chopped mint
100 g marinated mussels
1 -2 garlic clove, crushed
1 -2 tablespoon oil-and-vinegar dressing or 1 -2 tablespoon homemade mayonnaise
1/4 cup freshly squeezed orange juice
3 tablespoons light olive oil
2 tablespoons lemon juice
2 teaspoons sugar

Steps:

Cut kumara into generous hunks, leaving the skinds on and microwave or steam for 5- 6 minutes.
Add broccoli and cook another 3 minutes.
Place in a serving dish, top with parsley, mint and mussles.
Combine garlic, vinagarette with dressing and shake well. Pour over kumara.
Serve.

Nutrition Facts : Calories 258.9, Fat 12.6, SaturatedFat 1.8, Sodium 95.7, Carbohydrate 34.9, Fiber 4.7, Sugar 9.2, Protein 4.3

SPICED EGG SALAD

Spiced Egg Salad image

Not the typical bland, mayonnaise-rich mash you're imagining! The author of "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note.

Provided by FLKeysJen

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil, divided
1/4 cup unsalted blanched dry roasted peanuts
1 red bird's eye chili, seeds and ribs removed and finely chopped
2 small red onions, finely chopped
3 garlic cloves, minced
1 tablespoon paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons chili powder
5 hard-boiled eggs, peeled and chopped
2 tomatoes, chopped
2 teaspoons chopped cilantro
1 tablespoon soy sauce
1 lime, juice of
1/2 teaspoon salt

Steps:

Heat two tablespoons of the olive oil in a large saute pan over low heat.
Add the peanuts and saute until golden, about five minutes.
Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
Transfer to a bowl.
Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
Serve at room temperature.

Nutrition Facts : Calories 227.7, Fat 18.5, SaturatedFat 3.3, Cholesterol 155.4, Sodium 505.5, Carbohydrate 8.6, Fiber 2.4, Sugar 3.3, Protein 8.8

JAZZED UP CREOLE SHRIMP SALAD

Jazzed up Creole Shrimp Salad image

Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.

Provided by Rita1652

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon ponzu sauce
2 tablespoons relish or 2 tablespoons minced gherkins
1 sliced celery ribs or 1/2 cup sliced celery rib
1/4 cup green bell pepper, chopped fine (I mixed green and red bells)
2 scallions, sliced or 2 tablespoons sliced scallions (white and green)
1 large red radish, grated
1 garlic clove, grated
1 teaspoon horseradish
1 teaspoon mustard (creole or stone ground is best)
1/4 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon creole seasoning (more or less to taste)
4 -6 drops hot pepper sauce, to taste

Steps:

Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
Add the shrimp and stir to coat.
Chill for 2 hour for flavors to meld.
Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
Enjoy!
FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

Nutrition Facts : Calories 91.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 371.7, Carbohydrate 11.9, Fiber 0.9, Sugar 7.3, Protein 0.9

THE BEST CHICKEN/EGG SALAD

The Best Chicken/Egg Salad image

Serve on a platter with halved bagels, and let everyone have at it! (prep time does not include boiling time)

Provided by Karen in MA

Categories Lunch/Snacks

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs, peeled
1/2 cup celery, diced small
1/3 cup mayonnaise
2 cups deli-roasted chicken, shredded
fresh ground pepper
2 teaspoons curry powder
bagel

Steps:

In a bowl, use a fork to rough chop the eggs.
Add the celery, mayonnaise, chicken, curry powder and salt and pepper to taste.
Mix together well and serve.

Nutrition Facts : Calories 197.6, Fat 14.7, SaturatedFat 3.4, Cholesterol 323.1, Sodium 242.7, Carbohydrate 6.5, Fiber 0.5, Sugar 2.4, Protein 9.8

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