Best Egg White Salad Recipes

EGG WHITE WITH CARAMELIZED ONIONS AND HOMEMADE FIG JAM SANDWICH WITH SALAD AND MAPLE BALSAMIC DRESSING

Steps:

• For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
• Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
• For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.

EGG WHITE AND AVOCADO SALAD

Steps:

• Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.

EGG WHITE AND AVOCADO SALAD

Steps:

• Place spinach, avocado, egg whites, and mayonnaise in a large bowl; gently toss to coat. Add celery, olives, lemon juice, salt, and pepper; lightly toss to combine.

BABY GREENS SALAD WITH QUAIL EGG AND MAPLE WHITE BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette by adding vinegar, mustard, maple syrup, shallot and rosemary, 1 at a time, through the feed opening of a running blender. Then leaving the blender running, pour the olive oil in a slow steady stream into the vinegar mixture to emulsify. Remove vinaigrette to a container and season with salt and pepper.
• In a large bowl, toss tomatoes, cucumber and carrots with salad dressing. Toss with baby greens just before serving and garnish with quail eggs cut into halves. Season with salt and pepper.

WHITE WINE POACHED EGG WITH A BACON-FRISEE SALAD

Steps:

• For the salad: Place the bacon lardons into a saute pan and cook to render the fat and crisp. Remove the bacon lardons and reserve 1/2 cup bacon fat for the dressing. Drain the frisee and fennel and dry in a salad spinner. Set the frisee and fennel aside in a medium bowl.
• To the same bowl add the reserved bacon, pickled onions, and warm vinaigrette dressing that has been spooned around the side of the bowl. Spooning the dressing on the side of the bowl helps from overdressing the salad itself. Toss to combine.
• For the poached egg: Add 2 cups or about 1-inch white wine to a saucepan and add a splash of vinegar and big pinch salt. Add the bouquet garni to the saucepan and bring the mixture to a slow simmer. Once at a slow simmer, remove the bouquet garni. Carefully crack the egg into a ramekin. Gently slide the cracked egg into the liquid and poach. While the egg is cooking, baste or spoon some of the hot liquid over the egg to cook evenly, about 45 seconds to 1 minute. Remove the egg from the liquid with a slotted spoon and place into a small dish. Season the egg with sea salt and freshly ground black pepper.
• For serving: Place the toast slice onto a plate. Top with the salad and egg. Garnish with more bacon, sea salt, freshly ground black pepper, extra-virgin olive oil. Drizzle with more dressing and garnish with fresh tarragon, if desired.
• For the vinaigrette: Combine the shallot, garlic, salt, vinegar, mustard, and salt in a medium mixing bowl. Whisk in a few drops of the bacon fat and then begin adding the bacon fat in a thin stream, whisking continuously until all the oil is incorporated. Taste the dressing and season with salt and freshly ground black pepper.
• For the pickled onions: Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

LOW-FAT EGG WHITE SALAD

Steps:

• Shell the hard-boiled eggs. Discard the yoke and mash up the egg whites in a small dish.
• Add chopped red pepper and scallions.
• Add cumin, lemon juice, yoghurt, paprika and honey mustard and mix well.
• Serve in a whole-grain wrap, pita, or bread with lettuce, tomato slices, red onion, and fresh ground pepper.

EGG WHITE AND AVOCADO SALAD

Steps:

• Place spinach, avocado, egg whites, and mayonnaise in a large bowl. Gently toss to coat.
• Add celery, olives, lemon juice, salt, and pepper. Lightly toss to combine.

EGG SALAD CROSTINI WITH WHITE ANCHOVIES RECIPE - (4.8/5)

Steps:

• Heat 1 tablespoon of oil in a skillet. Add the onion; cook over moderately low heat, stirring occasionally until browned, 1 hour. Season with salt and pepper. Preheat the oven to 300°F. Lightly brush both sides of the bread slices with olive oil and arrange on a large baking sheet. Bake the crostini for 5 minutes, or until crisp, but not golden. Immediately rub 1 side of each crostini with the garlic. Let cool on the baking sheet. Meanwhile, prepare an ice water bath. Bring a small pot of water to a boil. Add the eggs and return to a boil, then boil for 7 minutes. Immerse the eggs in the ice water bath until completely cool, then peel and transfer to a medium bowl. Lightly mash the eggs with a large fork. Gently stir in the chives, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. To assemble, top each crostini with the onion, followed by the egg salad and a piece of anchovy.

EGG WHITE SALAD

Steps:

• In a large bowl, combine all ingredients with 1/2 cup of yogurt.
• Add more yogurt up to 1 cup as desired.