Best Which Came First The Chicken Or The Egg Salad Recipes

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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.

CHICKEN AND EGG SALAD



Chicken and Egg Salad image

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Provided by Holly Jones

Categories     Salad

Time 3h25m

Yield 4

Number Of Ingredients 8

2 cups diced cooked chicken
3 hard-boiled eggs, diced
½ onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Steps:

  • Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g

CHICKEN-EGG SALAD



Chicken-Egg Salad image

Which came first: the chicken or the egg? Doesn't matter. In this winning recipe, they're both front and center, adding substance to a creamy, cold salad.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield X servings

Number Of Ingredients 6

1-1/2 cups MIRACLE WHIP Dressing
6 hard-boiled eggs, chopped
1 stalk celery, chopped
1/2 cup CLAUSSEN Sweet Pickle Relish
1 Tbsp. celery seed
6 cups chopped cooked chicken breasts

Steps:

  • Mix all ingredients except chicken in medium bowl until blended. Stir in chicken.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE



Which Came First? Chicken and Egg Sammies Deluxe image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds chicken breast cutlets
2 teaspoons smoked paprika
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 large eggs
2 tablespoons milk or half-and-half, whichever you keep on hand for coffee
2 roasted red peppers, pat dry and chopped
A handful of flat-leaf parsley, chopped
4 crusty rolls, split
4 slices smoked Gouda
2 cups chopped watercress (1 bunch)

Steps:

  • Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
  • Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
  • To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.

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