Best Egg Salad Boats Recipes

EGG SALAD IN SQUASH BOATS

Egg Salad in Squash Boats image

Yellow squash is hollowed out and filled with egg salad. A great way to use leftover Easter eggs.

Provided by Rosemary Johnson

Categories Salad Egg Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

6 medium yellow squash
4 hard-cooked eggs, finely chopped
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup sliced green olives
¼ cup shredded sharp Cheddar cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill weed
2 tablespoons mayonnaise
¼ teaspoon cayenne pepper
¼ teaspoon seasoned salt

Steps:

Bring a large pot of water to a boil over medium-high heat. Cut squash in half lengthwise. Remove and discard pulp. Blanch squash halves by putting in boiling water for about 30 seconds. Plunge squash in ice water to stop cooking.
In a medium bowl, combine chopped eggs, celery, red pepper, sliced green olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix well.
Spoon egg mixture into squash halves, mounding if necessary. Cover with plastic wrap and refrigerate until chilled thoroughly.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 9.2 g, Cholesterol 148 mg, Fat 10 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 283.5 mg, Sugar 0.8 g

EGG SALAD BOATS

Egg salad boats image

This makes a nice lunch, or even a dinner with rolls. When I don't have celery on hand, I chop up a can of water chestnuts. Recipe is from a Sunset cookbook. cook time is 15 minute egg boiling time.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 hard-boiled eggs, coarsely chopped
1/2 cup mayonnaise
1 cup thinly sliced celery
3 green onions, including tops,thinly sliced
3/4 teaspoon dill weed
1/2 teaspoon lemon juice
4 large tomatoes
lettuce leaf

Steps:

In a large bowl, gently stir together eggs, mayonnaise, celery, onions, dill and lemon juice until well combined; set aside.
Cut out cores from tomato stem ends; then cut each tomato almost to the base into 8 wedges (don't slice all the way through).
Place each tomato on a lettuce lined plate, carefully spread wedges open and spoon about 3/4 cup egg salad into center.

Nutrition Facts : Calories 387.1, Fat 26.1, SaturatedFat 6.4, Cholesterol 643.6, Sodium 426, Carbohydrate 17.5, Fiber 2.9, Sugar 9.1, Protein 21.1

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