Best 6 Green Egg Salad Recipes
Green egg salad is a classic dish that can be enjoyed as a sandwich, salad, or dip. It is made with hard-boiled eggs, mayonnaise, celery, onion, and parsley. The green color of the salad comes from the addition of chopped hard-boiled eggs. Green egg salad is a versatile dish that can be customized to fit your own taste preferences. For example, you can add different herbs, spices, or vegetables to the salad. You can also adjust the amount of mayonnaise to make the salad more or less creamy. No matter how you choose to make it, green egg salad is a delicious and easy-to-make dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
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
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.
GREEN BEAN EGG SALAD
"I received this recipe from my mother-in-law, and it's a great alternative to potato salad," says Jane Gysbers of Blaine, Minnesota. Tip: "Cook a large kettle of green beans for supper and use the leftovers the next day to fix this delicious dish," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Place beans in a steamer basket. Place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a bowl; cool. Add the eggs and onion., In a small bowl, combine the mayonnaise, mustard, salt and pepper. Add to bean mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 265 calories, Fat 25g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 487mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI
Steps:
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
- Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
- While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
- To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
- Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
- These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
- Tips
- Substitute frozen peas for fresh. Follow the recipe to blanch them.
- Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
- Nutrition Information
- Serving size: 1 serving
- Calories: 123
- Fat: 6g (41.8% calories from fat)
- Cholesterol: 45mg
- Sodium: 213mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Protein: 4g
SMOKED SALMON WITH EGG SALAD AND GREEN BEANS
Provided by Paul Grimes
Categories Egg Picnic Quick & Easy Back to School Lunch Vinegar Salmon Green Bean Arugula Spring Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
- Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
- Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide arugula among jars and layer beans, salmon, and egg salad on top.
TUNA, GREEN OLIVE, AND EGG SALAD SANDWICHES
Steps:
- Whisk olive oil, lemon juice, salt, black pepper, and paprika. Add green olives, tuna, onion, parsley. Stir to combine, leaving tuna in chunks. Arrange tomato on 4 slices on ciabatta
GREEN EGG SALAD
This healthy alternative to traditional egg salad uses yogurt and avocado instead of mayonnaise! With less than 200 calories per serving, it's a great snack food (or sandwich) that doesn't have that stinky hard-boiled egg smell! Eat with crackers or on bread.
Provided by Nadia Sosnoski
Categories Salad Egg Salad Recipes
Time 15m
Yield 7
Number Of Ingredients 8
Steps:
- Mash eggs and avocado together in a bowl. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.
Nutrition Facts : Calories 186 calories, Carbohydrate 7.7 g, Cholesterol 213 mg, Fat 14.1 g, Fiber 4.3 g, Protein 8.8 g, SaturatedFat 3 g, Sodium 96 mg, Sugar 2.4 g
Tips:
- Choose the right eggs: For the best flavor and texture, use fresh, large eggs.
- Hard-boil the 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 cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use high-quality mayonnaise: A good-quality mayonnaise will make a big difference in the flavor of your egg salad. Look for a mayonnaise that is made with fresh, cage-free eggs and has a rich, creamy texture.
- Add your favorite mix-ins: There are endless possibilities when it comes to mix-ins for egg salad. Some popular options include diced celery, red onion, sweet pickle relish, chopped fresh herbs, and crumbled bacon.
- Season to taste: Be sure to season your egg salad to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a dash of hot sauce.
Conclusion:
Egg salad is a classic dish that is easy to make and can be enjoyed in many different ways. Whether you like it on a sandwich, in a wrap, or as a dip, there is sure to be an egg salad recipe that you will love. So next time you are looking for a quick and easy lunch or snack, give egg salad a try. You won't be disappointed!
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