Best Egg Salad Appetizer Spread Recipes

OLD-FASHIONED EGG SALAD

Old-Fashioned Egg Salad image

Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, chopped
1/2 cup finely chopped celery

Steps:

In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

PARTY EGG SALAD APPETIZERS

Party Egg Salad Appetizers image

You may never stuff another deviled egg again when you see how easy-and popular-these Party Egg Salad Appetizers can be.

Provided by My Food and Family

Categories Dairy

Time 3h15m

Yield 32 servings

Number Of Ingredients 7

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 Tbsp. KRAFT Real Mayo Mayonnaise
2 CLAUSSEN Kosher Dill Pickle Wholes, chopped
8 hard-cooked eggs, chopped
32 slices cocktail rye bread
64 arugula leaves
4 plum tomatoes, each cut into 8 thin slices

Steps:

Combine cream cheese spread, mayo and pickles in medium bowl.
Add eggs; mix lightly. Refrigerate several hours or until chilled.
Cover bread slices with arugula, tomatoes and egg salad just before serving.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MINI EGG SALAD SANDWICHES

Mini Egg Salad Sandwiches image

Provided by Trisha Yearwood

Categories appetizer

Time 3h55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 slices white country bread

Steps:

In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.