Best Loaded Egg Salad Recipes

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LOADED EGG SALAD



Loaded Egg Salad image

I created this recipe using my favorite flavors from a loaded potato salad. Delicious, flavorful, and filling, this salad is one of my favorites!

Provided by SunnyDaysNora

Categories     Salad     Egg Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 13

8 ounces bacon
4 stalks celery, minced
½ cup mayonnaise
¼ cup minced yellow onion
1 ½ tablespoons sweet pickle relish
1 ½ tablespoons prepared yellow mustard
2 teaspoons chile-garlic sauce (such as Sriracha®)
1 ½ teaspoons dried dill weed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon salt
12 hard boiled eggs, shells removed

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
  • Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
  • Cover bowl with plastic wrap and refrigerate at least 1 hour.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 3.1 g, Cholesterol 208.7 mg, Fat 17.2 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 4 g, Sodium 474.3 mg, Sugar 1.7 g

SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD



Sandwich Essentials: Loaded Tuna & Egg Salad image

I love a good egg salad, and I love a good tuna salad; however, for some mysterious reason, I have never combined the two together... until now. I played about with a couple of batches of this recipe, until I liked what I tasted. I worked on it through the late evening, and wee hours of the morning. I do all my best work in the...

Provided by Andy Anderson !

Categories     Sandwiches

Time 1h

Number Of Ingredients 19

PLAN/PURCHASE
2 slice bacon, cooked crispy and chopped
1 stalk(s) celery, finely diced
2 Tbsp walnuts, rough chopped
3 Tbsp mayonnaise, plain variety
2 Tbsp relish, sweet variety
2 Tbsp parmesan cheese, freshly ground
2 tsp fresh dill, chopped, or 1 teaspoon dry
1 tsp dijon mustard, i prefer grey poupon
1 tsp prepared horseradish
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 large hard-boiled eggs, peeled and chopped
5 oz tuna, more on the tuna later
lettuce leaves, as needed
ADDITIONAL ITEMS
4 slice bread, i like rustic varieties
1 medium thinly-sliced garden tomatoes, for topping
micro-greens, for topping

Steps:

  • 1. PREP/PREPARE
  • 2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
  • 3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
  • 4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
  • 5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
  • 6. Gather your Ingredients (mise en place).
  • 7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
  • 8. Mix together, then add some salt and pepper, to taste.
  • 9. Add the chopped eggs and tuna, then gently fold into the sauce.
  • 10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
  • 11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
  • 12. Add half of the egg/tuna salad to each half.
  • 13. Add a few thinly-sliced tomatoes.
  • 14. Add some micro-greens.
  • 15. Cover with the other bread slices.
  • 16. PLATE/PRESENT
  • 17. Serve with some chips, fries, or whatever you choose. Enjoy.
  • 18. Keep the faith, and keep cooking.

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