Spiffed Up Egg Salad Recipes

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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

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

GARDEN VEGETABLE EGG SALAD



Garden Vegetable Egg Salad image

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

Steps:

  • Peel hardboiled eggs and chop them. Place in a large bowl.
  • Add the remaining ingredients (start low with the mayonnaise) and mix well.
  • Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

'FANCY' EGG SALAD



'Fancy' Egg Salad image

This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.

Provided by David Latt

Categories     easy, lunch, quick, salads and dressings, sandwiches

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 eggs
1 tablespoon Italian parsley, finely chopped
1 tablespoon capers, dried, finely chopped
1 tablespoon finely chopped shallots
1 slice of bacon, crisp, finely chopped
1 1/2 tablespoons mayonnaise
Salt and pepper

Steps:

  • Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
  • Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams

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