Best Egg Salad With Lemon And Fennel Recipes
EGG SALAD WITH LEMON AND FENNEL
Sprightly bits of lemon zest and garlic punctuate this creamy mayonnaise-based egg salad. In place of the usual celery and onion, fennel lends an aromatic crunch.
Provided by Paul Grimes
Time 45m
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Cover eggs with cold water in a medium saucepan. Cook eggs, uncovered, at a gentle boil 10 minutes. Pour off hot water. Shake pan gently so eggs bump one another (to crack shells). Run cold water into pan to stop cooking. Let eggs stand in cold water 15 minutes, adding more water to keep cold.
- Mince and mash garlic to a paste with a pinch of salt. Whisk together with mayonnaise, lemon juice, zest, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Chop eggs and stir into dressing with fennel and fronds.
FENNEL EGG SALAD
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Use as a sandwich filling, spread for crackers, over cold asparagus or garnish for tossed greens.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Chop boiled eggs. Add remaining ingredients.
- Stir until well blended.
Nutrition Facts : Calories 340.9, Fat 24.3, SaturatedFat 6.2, Cholesterol 565.6, Sodium 486.5, Carbohydrate 10.3, Fiber 0.8, Sugar 2.9, Protein 19.6
JEN'S HEAVENLY EGG SALAD
The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself
Provided by luckyjen7
Categories Salad Egg Salad Recipes
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
- In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 3.2 g, Cholesterol 284.2 mg, Fat 18.4 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 223 mg, Sugar 0.9 g
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