Best Egg Salad In Squash Boats Recipes

Baked Stuffed Yellow Squash Boats image

Provided by Douglas Poe

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

Pre-heat oven to 400 degrees.
Cut yellow squash in half lengthwise.
With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
In a pan sauté onion and garlic over medium heat with a dash of olive oil.
Add the squash that was removed from the boats and season with kosher salt and pepper.
Cook until almost soft (around 7 minutes).
When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
Scoop stuffing mixture into boats and fill evenly.
Sprinkle the top of the stuffed boats with extra parmesan cheese.
Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

Egg salad boats image

Provided by Hey Jude

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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