Best Classic Egg Salad Recipes
CLASSIC EGG SALAD WITH RELISH
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.
CLASSIC EGG SALAD
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 8
Steps:
- In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
- Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
CLASSIC EGG SALAD
Make a favorite with this classic egg salad recipe. With Dijon mustard and finely chopped celery and green onions, our Classic Egg Salad is sure to please.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 4 servings, about 1/2 cup each.
Number Of Ingredients 7
Steps:
- Place eggs in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to boil. Remove from heat, cover. Let stand 15 min.
- Use slotted spoon to transfer eggs to bowl of ice water. Let stand 5 min.
- Peel eggs; shred with rotary grater. Place in medium bowl. Add remaining ingredients; mix well.
Nutrition Facts : Calories 230, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 285 mg, Sodium 270 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 10 g
COOK'S ILLUSTRATED CLASSIC EGG SALAD RECIPE
Provided by gbvampy1
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove pan from high heat. Cover and let sit for 10 minutes. Fill a medium bowl with 1 quart water and 1 tray of ice cubes. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. Peel eggs and dice medium. Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.
CLASSIC EGG SALAD
I really like egg salad and this is just one of many version! Cook time included time to boil and cool eggs.
Provided by Carolyn Haas
Categories Other Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mix the mayo with all ingredients except eggs in a large bowl.
- 2. Fold in eggs and add salt and pepper, to taste
- 3. If made ahead of time, you can refresh it with a little extra mayo and lemon juice.
COOK'S ILLUSTRATED CLASSIC EGG SALAD
This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic.
Provided by AmyZoe
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
- Remove pan from high heat. Cover and let sit for 10 minutes.
- Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
- Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
- Peel eggs and dice medium.
- Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.
Nutrition Facts : Calories 112.6, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 285, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 9.7
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