Basic Egg Salad Recipe

1/4 cup mayonnaise. 1/2 teaspoon McCormick® Ground Mustard. 1/2 teaspoon McCormick® Onion Powder. 1/2 teaspoon Lawry's® Seasoned …

Cuisine: American
Category: Salad And Dressings
Servings: 4

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Egg salad is versatile enough to be served in sandwiches, with crackers, or even stuffed into veggies like tomatoes and lettuce leaves. We've …

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An egg salad sandwich is the perfect no-fuss dinner or easy-to-transport lunch. You can get creative with mix-ins and seasonings, but this …

Rating: 5/5(5)
Calories: 439 per serving
1. Roughly chop hard-boiled eggs and transfer to a medium bowl.
2. Mash slightly with a fork to break up yolks.
3. Add mayonnaise, mustard, lemon juice, celery and chives and mix until evenly combined.
4. Season with salt and pepper. Slice baguette pieces in half lengthwise and divide egg salad between bottom bread halves.

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Transfer the eggs to a bowl of ice water to cool completely. Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 …

Rating: 5/5(23)
Author: Food Network Kitchen
Servings: 2
Category: Main-Dish
1. 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.
2. 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.

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Directions. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion.

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Turn off the heat and let eggs sit in the hot water for 13 minutes. Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper.

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Nutrition Facts. 1/2 cup: 294 calories, 25g fat (5g saturated fat), 431mg cholesterol, 438mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 13g protein.

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Finely chop boiled eggs. Mix in mayo 1 tablespoon at a time, so not to add too much. Mix in mustard, relish and pepper. Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods. Top sandwich with lettuce.

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A Basic Egg Salad Recipe. If you like deviled eggs, chances are you’ll love egg salad. This easy, classic recipe is a cinch to make and a great way to use up leftover Easter eggs. This recipe only takes minutes to make – it’s perfect for a quick lunch.

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ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from the burner. COVER pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). DRAIN. SHOCK the eggs in a bowl of ice water to cool them immediately.

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This egg salad is every bit as simple as the classic recipe, but tastes completely different. The mayonnaise is replaced with Greek yogurt, making it …

Author: By: Kristie Collado

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Peel the eggs then chop them into ½-inch pieces. Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir. Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

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How to Make Egg Salad: Egg salad is the perfect snack, lunch, or breakfast. It can be eaten multiple ways: in sandwiches, with crackers, in wraps, or just by itself. On top of that, it is flavorful, and full of protein. And, it is very easy to make.Enjoy!

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Like deviled eggs, this egg salad is a recipe with Southern roots and modern smarts. Since we have devised ways to make the deviled egg one of the most sought-after party appetizers, we apply the same strategies for the egg salad: Start with perfectly hard-cooked eggs, season them generously, and finish with a dab of your favorite mayo.Beyond that, it’s much easier than …

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4 Eggland's Best Hard-Cooked Eggs. 1/4 cup Celery, chopped. 1/4 cup Green Pepper, chopped. 1/4 cup Onion, chopped. 1/4 cup Mayonnaise, fat-free. 1 tablespoon Dijon Mustard. 1 teaspoons Cider Vinegar. 1/4 teaspoon Salt. 1/8 teaspoon White Pepper.

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Easy Egg Salad Recipe. Start with 8-10 chopped hard boiled eggs. I like to cook a large batch of Hard Boiled Eggs in the Instant Pot as seen HERE or you can boil them on the stove. HERE is a quick trick for Boiling and Peeling Eggs if you don't own an Instant Pot.

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Once you have hard boiled eggs, this egg salad only takes 5 minutes to make. We add the following ingredients: Mayonnaise for moisture. For a mayo-free version, try adding natural or Greek yogurt or swap some or all of the mayonnaise for mashed avocado like we do in our avocado egg salad.When we have it on hand, we love using homemade mayonnaise, here’s …

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Frequently Asked Questions

How do you make a good egg salad?

Steps to make the recipe

  1. The first step for making a healthy egg salad is to make hard boiled eggs. ...
  2. Im a medium bowl, mix the dressing: Greek yogurt, dijon mustard and lemon zest.
  3. Throw in the celery and parsley afterwards and slightly toss.
  4. Now it’s time to fold in the chopped eggs and you’ve got yourself a healthy egg salad!

How to make best egg salad recipe?


  • Cook eggs: Fill a pot with cool water and add the eggs. ...
  • Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. ...
  • In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
  • Chop the eggs and add them to the bowl, along with the chopped red onion.
  • Stir until well combined.

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What are some good egg salad recipes?

  • RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP remaining eggs.
  • MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery; mix well. REFRIGERATE, covered, to blend flavors.
  • SERVE on lettuce leaves, garnished with reserved egg slices.

What is the perfect egg salad?

  • Place eggs into the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs with 1 inch of water. ...
  • Fill a bowl with ice and water. Plunge finished eggs into ice water to stop the cooking process. ...
  • Place chopped eggs into a large mixing bowl. Add in mayonnaise, mustard, horseradish, relish, dill, and chives. ...

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