Best 4 Salad With Egg Dressing Recipes

Are you looking for a light, refreshing, and nutritious salad that's perfect for any occasion? Look no further than salad with egg dressing! This classic dish is a delicious and healthy way to enjoy a variety of fresh vegetables, and the creamy, tangy egg dressing adds a burst of flavor that takes it to the next level. Whether you're looking for a quick and easy weekday lunch or a side dish for your next party, this salad is sure to please everyone at your table.

Here are our top 4 tried and tested recipes!

SALAD WITH EGG DRESSING

Salad with Egg Dressing image

Egg sparks the taste of this pleasantly sweet cooked dressing from Mary Bloom of Titusville, Pennsylvania. She serves it warm over greens tossed with bacon bits, tomato and more. "Besides lettuce, it's also good over fresh spinach or cabbage," she adds.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

2 eggs, beaten
1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
8 cups mixed salad greens
1 small onion, chopped
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
1/2 cup sliced cucumber

Steps:

In a microwave-safe bowl, combine the eggs, sugar and water. Microwave, uncovered, on high for 45 seconds. Stir in vinegar; cook for 1 to 1-1/2 minutes or until a thermometer reads 160°. , Meanwhile, in a salad bowl, combine greens, onion, bacon, tomato and cucumber. Drizzle with warm dressing; toss to coat.

Nutrition Facts : Calories 102 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

HARD-BOILED EGG DRESSING

Hard-Boiled Egg Dressing image

Provided by Food Network

Categories condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

LETTUCE SALAD WITH EGG SALAD " DRESSING"

Lettuce Salad With Egg Salad

This meal sized salad has a BEAUTIFUL presentation. Egg and cottage cheese provide protein, while the lettuce and many vegetables create a light, yet filling, meal. The amounts of lettuce and vegetables is an estimate. Just use as much as you want. Also, use the vegetables you prefer.

Provided by LUv 2 BaKE

Categories Greens

Time 25m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups green leaf lettuce (or whatever lettuce you prefer)
1/4 cup cucumber, chopped
1/8 cup radish, chopped
1/4 cup tomatoes, chopped
1/4 cup broccoli, chopped
1/4 cup cauliflower, chopped
1/8 cup yellow pepper, sliced
1/2 cup low fat cottage cheese
1 hard-boiled egg, shelled and coarsely chopped
1 green onion, thinly sliced (or about 2 tbsp fresh chives)
1/2 tablespoon red bell pepper, finely chopped
1 teaspoon mustard
1/2 tomatoes (about six slices)

Steps:

Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.

Nutrition Facts : Calories 245.3, Fat 8.9, SaturatedFat 2.9, Cholesterol 197.8, Sodium 551.9, Carbohydrate 19, Fiber 5, Sugar 10.5, Protein 24.2

RADICCHIO CAESAR SALAD

Radicchio Caesar Salad image

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.

Provided by Eric Kim

Categories dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 (2-ounce) tin flat anchovy fillets packed in olive oil
1/2 cup coarse or panko bread crumbs
1 garlic clove, finely grated
3 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice, plus more if needed
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan, plus more for topping
Freshly ground black pepper
1 large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated

Steps:

Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for crisp lettuce, ripe tomatoes, and flavorful herbs.
Don't overcrowd the salad: Too many ingredients can make your salad look and taste cluttered. Stick to a few key ingredients that complement each other well.
Use a light hand with the dressing: A little bit of dressing goes a long way. Too much dressing can overwhelm the salad and make it soggy.
Add some crunch: Nuts, seeds, and croutons add a nice textural contrast to salads. They also add flavor and nutrients.
Make it a meal: Salads can be more than just a side dish. Add some protein, such as grilled chicken or tofu, and some whole grains, such as quinoa or brown rice, to make it a complete meal.

Conclusion:

With so many different recipes to choose from, there's sure to be an egg salad recipe that you'll love. Whether you're looking for a classic egg salad sandwich or something more unique, you're sure to find it here. So next time you're looking for a quick and easy meal, give one of these egg salad recipes a try!