Best Zesty Egg Salad For Two Recipes

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AWESOME EGG SALAD WITH A KICK



Awesome Egg Salad with a Kick image

Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.

Provided by WebsByMegan

Categories     Salad     Egg Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

12 hard-cooked eggs, peeled and chopped
½ cup light mayonnaise
½ cup low-fat sour cream
¼ teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
¼ cup real bacon bits
salt and pepper to taste

Steps:

  • In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 174 calories, Carbohydrate 7.1 g, Cholesterol 287.4 mg, Fat 11.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 513.7 mg, Sugar 4 g

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.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY



Egg Salad Sandwiches With Green Olive, Celery and Parsley image

This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.

Provided by David Tanis

Categories     snack, finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 11

4 large eggs, boiled 9 minutes, chilled in ice water and peeled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts, with leaves
Salt and pepper
1/2 cup roughly chopped green olives
Pinch of red-pepper flakes
1/2 cup roughly chopped flat-leaf parsley
2 to 3 tablespoons extra-virgin olive oil
6 slices challah bread
Unsalted butter, at room temperature
A handful of arugula leaves

Steps:

  • Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
  • Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
  • Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

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.

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