Best Egg Salad With Peanut Butter Recipes

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PEANUT BUTTER AND EGG SANDWICHES



Peanut Butter and Egg Sandwiches image

Make and share this Peanut Butter and Egg Sandwiches recipe from Food.com.

Provided by PumpKIM

Categories     Breakfast

Time 4m

Yield 2 serving(s)

Number Of Ingredients 3

4 slices whole wheat bread
4 eggs
2 tablespoons peanut butter

Steps:

  • Toast the slices of bread.
  • Scramble the eggs (or fry them if you like).
  • Spread the peanut butter on two slices of the toast (1 Tbs each).
  • Divide the cooked eggs between the other two slices.
  • Top with the peanut butter slice.
  • Enjoy!
  • NOTE: For a more savory sandwich, sprinkle with salt and pepper. For a sweeter one, sprinkle with cinnamon and sugar!

Nutrition Facts : Calories 378.8, Fat 20.4, SaturatedFat 5.3, Cholesterol 423, Sodium 508.6, Carbohydrate 29.7, Fiber 4.8, Sugar 5.4, Protein 22

ZIPPY EGG SALAD



Zippy Egg Salad image

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. -Annemarie Pietila, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons mayonnaise
1-1/2 teaspoons prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice
3 hard-boiled large eggs, coarsely chopped
1 tablespoon minced green onion
2 slices bread
Diced tomato, optional

Steps:

  • Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Nutrition Facts : Calories 332 calories, Fat 24g fat (5g saturated fat), Cholesterol 281mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

THE BEST EGG SALAD



The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
  • Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

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