Supreme Egg Salad Spread Recipes

EGG SALAD SANDWICH

Egg Salad Sandwich image

Delicious and creamy, this easy egg salad recipe is perfect for quick and easy lunches throughout the week. Low in carbs and high in protein, it's perfect for meal prep!

Provided by Neli Howard | Delicious Meets Healthy

Time 10m

Number Of Ingredients 12

Ingredients

6 Tablespoon mayonnaise
2 teaspoon Dijon mustard
2 teaspoon fresh lemon juice
8 large eggs (hard boiled, peeled and cut in small cubes)
1 stalk celery (diced small)
1/4 cup chopped green onions
1/4 cup chopped fresh dill
1/4 teaspoon Salt
1/8 teaspoon freshly ground black pepper
Red onion (thinly sliced, for serving)
Green leaf lettuce (for serving)
8 slices bread (I used gluten-free bread)

Steps:

In a medium bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice, until smooth.
Gently fold in the chopped eggs, celery, green onions, and dill. Season with salt and pepper to taste.
Assemble the egg salad between two slices of bread, green leaf lettuce, and topped with thinly sliced red onions (optional).
Store leftover egg salad in the refrigerator for up to 5 days.

Nutrition Facts : Calories 183 kcal, Carbohydrate 4 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 331 mg, Sodium 466 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED EGG SALAD SPREAD

Deviled Egg Salad Spread image

This zippy egg salad spread has all of the flavor and none of the fuss of deviled eggs.

Provided by Rhoda Boone

Categories Egg Salad Lunch Easter Spring Quick & Easy Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika, plus more for serving
6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
1 tablespoon sliced chives, plus more for serving
Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Steps:

Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
Spread on toasts, then garnish with chives and a sprinkle of paprika.
Do Ahead
Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.

THE BEST EGG SALAD

The Best Egg Salad image

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

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

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.

CREAMY EGG SALAD

Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

EGG SALAD SPREAD SUPREME

Egg Salad Spread Supreme image

Make and share this Egg Salad Spread Supreme recipe from Food.com.

Provided by Charlotte J

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 hard-boiled eggs, chopped
1/4 cup zucchini, shredded
1/4 cup carrot, shredded
2 tablespoons celery, chopped
1 tablespoon green onion, chopped
1/4 cup fat free cream cheese, softened
2 tablespoons plain yogurt or 2 tablespoons mayonnaise
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
1 pinch dry mustard
1 pinch salt
1 pinch pepper

Steps:

Combine eggs, zucchini, carrots, celery, and green onion in a bowl; set aside.
Mix cream cheese, yogurt, and seasonings until thoroughly blended.
Combine cream cheese mixture and egg mixture.
Cover and refrigerate until ready to use.
Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

Nutrition Facts : Calories 84.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 187.2, Sodium 96.5, Carbohydrate 1.6, Fiber 0.3, Sugar 1.2, Protein 6.6

SUPREME EGG SALAD SPREAD

Supreme Egg Salad Spread image

From the Iowa Egg Council. The combination of the veggies, eggs and seasonings is really good plus it is a lower fat than the other egg salad recipes I have PLUS, I love the crunchy texture.

Provided by Sherrybeth

Categories Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 hard-boiled eggs, chopped
1/4 cup zucchini, shredded
1/4 cup carrot, shredded
2 tablespoons celery, chopped
1 tablespoon green onion, finely chopped
1/4 cup fat free cream cheese, softened
2 tablespoons plain yogurt or 2 tablespoons mayonnaise
1/4 teaspoon seasoning salt
1/4 teaspoon dill weed
1 pinch dry mustard
1 pinch salt
1 pinch ground pepper

Steps:

Combine eggs, zucchini, carrots, celery, and green onion in bowl; set aside.
Mix cream cheese, mayonnaise, and seasonings until thoroughly blended.
Combine cream cheese mixture and egg mixture.
Cover and refrigerate until ready to use.
Serve on split hard rolls, bagels, whole wheat or white bread slices, or croissants.

Nutrition Facts : Calories 84.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 187.2, Sodium 96.5, Carbohydrate 1.6, Fiber 0.3, Sugar 1.2, Protein 6.6

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