CREAMY EGG SALAD
I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.
Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.
EGG SALAD WITH BACON
Traditional egg salad with an added twist of dill, lemon, and bacon.
Provided by MyPrecious
Categories Salad Egg Salad Recipes
Time 1h35m
Yield 4
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.
Nutrition Facts : Calories 236.7 calories, Carbohydrate 2.2 g, Cholesterol 289.5 mg, Fat 20.4 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 4.6 g, Sodium 333 mg, Sugar 1 g
CREAMY EGG SALAD RECIPE
Enjoy the classic flavor of our Creamy Egg Salad Recipe today. Perfect for sandwiches or served on its own, Creamy Egg Salad Recipe is truly a timeless dish. Plus, our Creamy Egg Salad Recipe is a Healthy Living recipe that's incredibly easy to prepare.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Mix cream cheese spread, mayo and pickles in medium bowl.
- Add eggs; mix lightly. Refrigerate several hours or until chilled.
Nutrition Facts : Calories 220, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 300 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g
EGG & PARSLEY SALAD WITH WATERCRESS DRESSING
A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 30m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there's no need to chill the salt.
- Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.
Nutrition Facts : Calories 129 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
WATERCRESS AND HARD-COOKED EGG SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim off and discard tough ends of watercress. Rinse and drain well. Shake or pat dry.
- Put mustard, vinegar, salt and pepper in a bowl. Blend with a wire whisk. Add oil, beating with the whisk.
- Add watercress, egg and onion. Sprinkle with parsley and toss.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 251 milligrams, Sugar 1 gram, TransFat 0 grams
SOFT-BOILED EGG, BACON & WATERCRESS SALAD
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress
Provided by Good Food team
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Put the eggs in a pan of cold water and bring to the boil. Boil for 3 mins, then lift into a bowl of iced water and cool completely. Very carefully peel away the shells. Leave the eggs in the iced water until you finish the recipe, or for up to 1 hr ahead.
- Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.
- Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.
- Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.3 milligram of sodium
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