Backyard Breakfast Egg Salad Recipes
BREAKFAST EGG SALAD
Hard-boiled eggs get tossed with diced avocado and a flavorful vinaigrette in this egg salad perfect for breakfast that pairs well with smoked salmon and whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
- In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
Nutrition Facts : Calories 285 g, Fat 12 g, Fiber 4 g, Protein 28 g
BACKYARD BREAKFAST EGG SALAD
I was gifted with eggs from the backyard coop of a friend, and decided they needed a more interesting treatment than my usual. Found this recipe on Food52, based on one by Annie Mitchell, Eating in the Middle. It's one you can easily adapt to what you have on hand. Leftover salad will keep refrigerated for a day. Prep time depends on how you hardcook your eggs.
Provided by duonyte
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Chop the eggs.
- 2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
- 3. Spread on toast and serve.
Nutrition Facts : Calories 179.7, Fat 10.9, SaturatedFat 3.5, Cholesterol 287.8, Sodium 511.4, Carbohydrate 6.2, Fiber 0.5, Sugar 1, Protein 13.3
BREAKFAST EGG SALAD
I came up with this recipe as an idea to use some of the ingredients that come in the monthly food box that's purchased. If you make them in advance, it beats running thru the local "fast" food place.
Provided by skrice
Categories Breakfast
Time 5m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
- Serve on Breakfast Bread of your choice.
- Wrap in waxed paper and take it to go.
Nutrition Facts : Calories 1041.3, Fat 68.8, SaturatedFat 22.5, Cholesterol 1941.5, Sodium 1205.9, Carbohydrate 31.8, Fiber 2, Sugar 7.8, Protein 68.2
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- Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into 1/4-inch pieces.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
- Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
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- Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.
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