Auntie Andis Egg Salad For Littles Little 1 Longmeadow 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

The Best Egg Salad image

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.

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

AUNTIE ANDI'S EGG SALAD FOR LITTLE'S LITTLE #1 LONGMEADOW

Bubba has chickens and he sells his eggs to the local neighbors. There are times when a couple of his hens lay a good amount of "green-tinted" eggs that some don't care for. I guess they don't like brown eggs either, but it is wonderful for us on Longmeadow Farm.Starting early Spring, and through the summer, we make a lot of egg salad. We have eggs everywhere! This is the simple, but lovely egg salad I serve on Saturday Lunch at the Farm. The toast brings a heavenly smell all around the kitchen and the fresh basil or chives bring such color to this simple salad. On the farm we pretty much prefer the no extra use of mayonnaise, but add a bit of salt to taste and some bean sprouts and a couple of UTZ potato chips and we are set to go. This all gets washed down with a simple ice tea that has some fresh peppermint just picked from the garden and life is good once again NOTE the title changed as my new name adopted by littlemafia's dear daughter wanted to have some of: "Auntie Andi Egg Salad" - so the whole name stuck.

Provided by Andi Longmeadow Farm

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Auntie Andi's Egg Salad for Little's Little #1 Longmeadow image

Steps:

Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
Use the mayonnaise just enough to get the eggs to stay together.
Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
Gently add celery and basil or chives if using.
Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
Top with lid, mash down a bit, and take a deep bite. Oh yum!

Nutrition Facts : Calories 116.1, Fat 4, SaturatedFat 1.1, Cholesterol 93.6, Sodium 183.2, Carbohydrate 12.8, Fiber 2.2, Sugar 2.2, Protein 7

Ingredients

2 large hard-boiled eggs
1 teaspoon mayonnaise (I use full flavored Hellman's)
salt and pepper (I use a pretty good hit of salt, but you add what you want)
1/8 teaspoon fresh lemon juice (very small amount, a squeeze really)
1 stalk celery, chopped (small celery-chopped in small squares)
1/8 teaspoon fresh chives, chopped
1 bunch bean sprouts (or mung beans)
4 slices whole wheat bread, toasted medium
2 -3 lettuce leaves, per sandwich

AUNTIE ANN'S LIP SMACKIN' HOMEMADE FRENCH DRESSING - LONGMEADOW

Auntie Ann spent many years working as the Research Editor of the National Geographic in Washington D.C. She also had a beautiful house facing the water in St. Michaels, Maryland. Quite often she had gatherings of all sorts. From the Washington set, dressed up dignitaries and special guests would arrive for a nice Friday evening cocktail party that included a nice dinner afterward. During her weekends in St. Michaels, she could relax sitting comfortably on a wicker chair facing the Harris Creek watching the swans swim to and fro in the water. Even though Auntie Ann had a busy productive life as an editor and another busy life on the shore, her cooking skills were perfection. Often during a cocktail party she would mix up (the day prior) a good amount of this dressing and ever so lightly, and daintily spoon this over some fresh salad greens and toss. When she was getting ready to have the Labor Day crowd in for some good old "Maryland Blue Crabs" at her home on the shore, she would use this dressing in a simple pasta salad, that could be kept outside longer as it didn't have any mayonnaise or dairy in it to spoil. I use this now for "Saturday Lunch on the Farm" salad, which has become a huge bowl of all kinds of lettuces, fresh cut up vegetables and olives. Hey you can't go wrong with Auntie Ann can you? After all; life is good when partaking of a salad, isn't it? Can be easily halved.

Provided by Andi Longmeadow Farm

Categories Salad Dressings

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Auntie Ann's Lip Smackin' Homemade French Dressing - Longmeadow image

Steps:

Using a Mason jar, cruet, bowl, or blender put vinegar, salt, ground pepper, cloves, oregano,parsley, basil, rosemary, ground mustard and sugar or honey if using, in container.
Mix thoroughly together. (I use a blender).
Slowly mix oil in with the vinegar, herb mixture. This is where I use the blender as it makes the dressing a bit thicker.
Sometimes though, if I am in a big hurry, I just use a Mason jar, and mix the oil in a little at a time and then shake vigorously.
Serve as your "everyday" dressing.
I leave this out on my counter for about two days (gets even more intense), or you can put it right into the refrigerator. Ours just doesn't last that long.

Ingredients

3 tablespoons white vinegar (although any in the cupboard works here)
1/4 teaspoon salt (to taste, I tend towards more rather than less for this recipe)
1/8 teaspoon ground pepper (to taste)
3 garlic cloves, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon parsley (fresh or dried)
1/4 teaspoon basil (fresh or dried)
1/4 teaspoon rosemary (dried)
1/4 teaspoon ground mustard (optional)
1/2 teaspoon sugar (or Splenda, or honey optional)
1/4 cup olive oil (make sure olive oil is the dominate taste)

DELICIOUS EGG SALAD FOR SANDWICHES

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories Salad Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Delicious Egg Salad for Sandwiches image

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

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Auntie Andis Egg Salad For Littles Little 1 Longmeadow Recipes

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