Mustard waffles with chunky egg salad is a delectable brunch dish that combines the tangy flavor of mustard with the creamy richness of egg salad. The waffles are light and fluffy, with a slightly crispy exterior, while the egg salad is packed with hard-boiled eggs, mayonnaise, celery, onion, and mustard. This unique combination of flavors and textures creates a dish that is both satisfying and delicious. Whether you are hosting a special breakfast or brunch, or simply looking for a new and exciting way to enjoy waffles, this recipe is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
EGG SALAD SANDWICHES
Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.
Provided by Sara Slade
Categories Salad Egg Salad Recipes
Time 8h10m
Yield 4
Number Of Ingredients 9
Steps:
- In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g
EGG SALAD WITH MUSTARD
A classic egg salad with mustard, perfect for finishing that half dozen of extra eggs.
Provided by CAPTMRWILL
Categories Salad Egg Salad Recipes
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
- Chops eggs to desired consistency, either by hand or in a food processor.
- Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 5 g, Cholesterol 381.3 mg, Fat 29.8 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 6 g, Sodium 419.6 mg, Sugar 2.8 g
EGG SALAD I
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Provided by Margret
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 4.2 g, Cholesterol 373.3 mg, Fat 12.8 g, Fiber 0.5 g, Protein 12.9 g, SaturatedFat 3.5 g, Sodium 348.4 mg, Sugar 1.4 g
ZIPPY EGG SALAD
Lime juice, soy sauce and Parmesan cheese turn an old classic into a zesty new salad. Best served on fresh sandwich bread with your favorite greens and fresh vegetables.
Provided by stephinitely
Categories Salad Egg Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, Parmesan cheese, soy sauce, lime juice, red pepper, salt, and black pepper in a bowl.
- Stir eggs and celery into the mayonnaise mixture until well coated.
- Cover bowl with plastic wrap and refrigerate until chilled before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.2 g, Cholesterol 438.8 mg, Fat 34.2 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 7.5 g, Sodium 638.9 mg, Sugar 2.2 g
AWESOME EGG SALAD WITH A KICK
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
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
MUSTARD WAFFLES WITH CHUNKY EGG SALAD
Make and share this Mustard Waffles With Chunky Egg Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 2h
Yield 5 serving(s)
Number Of Ingredients 21
Steps:
- Make the egg salad: slice the eggs in one direction with an egg slicer, then, holding the slices together, reposition the egg in the slicer so that the next cut produces cubes (if you do not have an egg slicer, cut the eggs with a knife, or if you prefer, mash the eggs as you would for a traditional egg salad).
- Put the cubes in a mixing bowl, add in the mayo, mustard, salt, and pepper; stir gently to mix.
- Taste and adjust seasonings; stir in the diced peppers.
- Cover salad with plastic wrap and refrigerate (can be made a day ahead, wrapped well and kept refrigerated).
- Make waffles--Preheat waffle iron (if you want to hold the finished waffles until serving, preheat your oven to 200°).
- Melt the butter and reserve.
- In a bowl, whisk the flour, baking powder, baking soda, salt, and pepper together.
- In another bowl, whisk the buttermilk, egg, and mustard together until blended.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined; stir in the chives, parsley, and melted butter.
- Lightly butter or spray the grids of your iron (brush or spray the grids again only if subsequent waffles stick).
- Spoon out 1/2 cup of batter (or the amount your waffler's manufactuer recommends) onto the hot grids.
- Use a metal spatula or wooden spoon to spread the batter evenly across the grids.
- Close lid and bake until the waffle is nicely browned and set (serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch).
- Serve--place a warm waffle in the center of a luncheon plate; top with an inner circle of lettuce or arugula; add a scoop of salad, and if you'd like, finish with a few slices or tomato.
- Serve with an iced spiced or herbal tea such as citrus, mint, or rosemary.
Nutrition Facts : Calories 412.9, Fat 25.4, SaturatedFat 11.1, Cholesterol 417.3, Sodium 895.6, Carbohydrate 28.6, Fiber 1.7, Sugar 6.3, Protein 17.5
Tips:
- For a crispy waffle, use a well-seasoned waffle iron and cook the waffles until they are golden brown.
- For a fluffy waffle, separate the egg yolks and whites and beat the whites until stiff peaks form. Then, fold the egg whites into the batter.
- To make the egg salad, use hard-boiled eggs that have been chilled for at least 30 minutes.
- For a creamy egg salad, use mayonnaise, sour cream, or yogurt as the base.
- Add your favorite mix-ins to the egg salad, such as chopped celery, onion, pickles, and herbs.
- Serve the mustard waffles with the egg salad on top, along with a side of fruit or syrup.
Conclusion:
Mustard waffles with chunky egg salad are a delicious and easy-to-make breakfast or brunch dish. The waffles are crispy on the outside and fluffy on the inside, and the egg salad is creamy and flavorful. This dish is sure to please everyone at your table.
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