LOADED EGG SALAD
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
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
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
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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