Best 3 Eggstatic Egg Salad Recipes
Are you craving a delicious and protein-packed meal that's easy to make? Look no further than "eggstatic egg salad"! This classic dish is a favorite for its simplicity, versatility, and incredible taste. Whether you're looking for a quick lunch, a satisfying breakfast, or a delightful side dish, egg salad has got you covered. With just a few simple ingredients and a few minutes of your time, you can whip up a batch of egg salad that will leave your taste buds dancing with joy. Get ready to embark on a culinary journey as we explore the secrets behind creating the perfect egg salad.
Here are our top 3 tried and tested 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.
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
EGGSTATIC EGG SALAD
I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
Provided by TOOLBELT DIVA
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place unbroken eggs in a pan of cold water.
- Turn on cook top burner.
- Place pan of eggs on burner and bring to a boil.
- Turn down heat on element and allow to continue boiling for approximately 5 minutes.
- Remove from stove element and set aside.
- In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
- Remove eggs from pan of water.
- With the blade of a table knife, chop the cooked eggs in half.
- Scoop out the cooked eggs; discard the shells.
- With a kitchen fork, crush the cooked egg halves.
- Transfer vegetables to crushed eggs.
- Mix well with mayonnaise.
- Add more mayonnaise as you wish for personal consistency preference.
- Spread mixture generously on bread (s) or crackers of your choice.
- Serve to squeals of delight.
Tips:
- Use hard-boiled eggs that are fresh. This will ensure that your egg salad is of the best quality and has a longer shelf life.
- Mash the eggs with a fork or potato masher until they are finely chopped. This will help to create a smooth and creamy texture for your egg salad.
- Add mayonnaise, relish, mustard, celery, and onion to taste. The amount of each ingredient you add will depend on your personal preference.
- Season the egg salad with salt and pepper to taste.
- Chill the egg salad for at least 30 minutes before serving. This will help to allow the flavors to meld together.
- Serve the egg salad on bread, crackers, or a bed of lettuce. You can also use it as a filling for sandwiches or wraps.
Conclusion:
Egg salad is a classic dish that is perfect for a quick and easy lunch or snack. It is also a versatile dish that can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying egg salad that the whole family will enjoy.
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