Best 5 Egg Salad For A Crowd Recipes
Hosting a large gathering or potluck and need a simple yet satisfying dish to feed a crowd? Look no further than egg salad! This classic recipe is a staple at picnics, barbecues, and gatherings of all kinds, and for good reason. Not only is egg salad easy to make, but it's also incredibly versatile and can be tailored to suit your taste preferences. Whether you prefer a creamy, tangy version or something with a bit more crunch, there's an egg salad recipe out there to please everyone. So gather your ingredients, grab a bowl, and let's embark on a culinary journey to create the perfect egg salad for your next big event.
Let's cook with our recipes!
THE BEST EGG SALAD
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
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 FOR A CROWD
This is a nice way to feed a hungry crowd!. Cook time is for boiling eggs.From the Taste of Home magazine. You may also easily make 1/3 of the recipe for not so big a crowd. :)
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 50 sandwiches, 50 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients.
- Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
- Stir into egg mixure.
- Cover and refrigerate for at least 1 hour.
- Garnish with lettuce, tomatoes and sliced egg if desired.
- For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
- Yield: 50 sandwiches Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.
EGG SALAD FOR A CROWD
Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 50 sandwiches, 50 servings, 1 sandwich per serving.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired., For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Nutrition Facts :
EGG SANDWICHES FOR A CROWD
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 8 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center.
- In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
- Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
- Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.
EGGCEPTIONALLY LOW CARB EASY EGG SALAD FOR A CROWD
Recipe #293288 and a food processor makes this recipe an easy fix for a crowd. Though most kids like this it is definately something the Low Carbing adults will love too. **Please note that the reviewer of Recipe #293288 did not actually review hard cooked eggs but rather posted a recipe for hard boiled eggs.
Provided by Secret Agent
Categories Lunch/Snacks
Time 35m
Yield 1 bowlful, 12 serving(s)
Number Of Ingredients 4
Steps:
- Peel the eggs and rinse them off, drying on paper towels.
- Shred them with the medium shredding disk of your food processor.
- Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc.
- OPTIONAL add ins:.
- 1/4 cup finely shredded scallions.
- 1 teaspoon celery seeds.
- 1/4 cup finely minced celery.
- serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.
Nutrition Facts : Calories 113.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 188.6, Sodium 140.8, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 6.5
Tips:
- Choose Fresh, High-Quality Ingredients: Use fresh, high-quality eggs for the best flavor and texture. Look for large or extra-large eggs for a creamier salad.
- Hard-Boil Eggs Perfectly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard-boiled you like them. Drain the hot water and immediately transfer the eggs to an ice bath to stop the cooking process.
- Use a Good-Quality Mayonnaise: The mayonnaise is one of the key ingredients in egg salad, so choose a good-quality brand that you enjoy the taste of. You can also use homemade mayonnaise if you prefer.
- Chop Ingredients Evenly: Chop all of the ingredients, including the eggs, celery, onion, and pickles, into even pieces. This will help to distribute the flavors evenly throughout the salad.
- Season to Taste: Taste the egg salad and adjust the seasonings as needed. You may want to add more salt, pepper, or mustard to taste.
- Chill Before Serving: For the best flavor and texture, chill the egg salad for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to firm up.
Conclusion:
Egg salad is a classic dish that can be enjoyed in many different ways. Whether you serve it on sandwiches, crackers, or lettuce wraps, or use it as a filling for deviled eggs, it's sure to be a hit. With its creamy texture, tangy flavor, and versatility, egg salad is a perfect dish for any occasion. So next time you're looking for a quick and easy appetizer or lunch idea, give one of these egg salad recipes a try!
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