Amazing Summer Egg Salad 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.
AMAZING SUMMER EGG SALAD
Let me ask you a question... what is more American than egg salad? Here's a simple egg salad that's sure to please. It's easy to assemble, and if you have a chance to allow it to sit for a few hours (or overnight), the flavors will taste even better. I made mine with some sweet relish (optional), and it really kicked it up. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Salads
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your ingredients.
- Chef's Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady's group Sunday brunch. I did, however, manage to get the finished result... Anyway, it came out so yummy that I just had to post it.
- Chef's Note: To bake the garlic, wrap it in parchment paper with a bit of olive oil, and place into a 325f (160c) oven, for fifteen minutes, remove, and allow to cool.
- Chop the hard-boiled eggs, chunky style.
- Chef's Tip: You might want to remove the shells from the eggs before chopping. That is unless you like crunchy egg salad.
- Add all the ingredients, except the eggs in a large bowl, and mix thoroughly.
- Add the chopped eggs.
- Gently toss until the eggs are completely coated.
- Cover and refrigerate for at least 1-hour before serving.
- PLATE/PRESENT
- Serve on a large lettuce leaf, and sprinkle with a bit of sweet paprika. Enjoy.
- Keep the faith, and keep cooking.
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