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
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
EGG SALAD FILING WITH RAISINS
Make and share this Egg Salad Filing With Raisins recipe from Food.com.
Provided by Yami Zuma
Categories Lunch/Snacks
Time 10m
Yield 2 sandwich fillings, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, chop eggs to a fine mince.
- Add finely chopped green onion, yogurt, mayo, raisins and 1/4 TSP EXOTIC SPICE MIX (see below) and mix well.
- Use as filling in a sandwich, lettuce wrap, tortilla wrap or as a stand-alone scoop. It's so delicious!
- *sub-recipe: Exotic Spice Mix. Mix: 1 tsp cumin seeds; 1 tsp black pepper; 2 tsp sweet paprika; 1 tsp cayenne; 1 tsp cinnamon; 1 tsp sea salt; ½ tsp anise seed; ½ tsp fresh ground nutmeg; *sorry - goofy program wouldn't let me add this into ingredients above.
Nutrition Facts : Calories 123.4, Fat 7.8, SaturatedFat 2, Cholesterol 188.4, Sodium 116, Carbohydrate 6.8, Fiber 0.4, Sugar 4.1, Protein 6.7
EGG SALAD (SANDWICH FILLING)
Make and share this Egg Salad (Sandwich Filling) recipe from Food.com.
Provided by vintagenovelty
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Gently place the eggs in a small pot of warm water (make sure the water covers the egg!) and bring to a boil for about 13 minutes.
- Drain, and submerge into ice-cold water to stop the cooking process.
- Peel the eggs and remove the yolk from one of them. Dice the remaining eggs or mash slightly with a fork.
- (Here I cheated and put them in the freezer for about 2 minutes so that it would cool down rapidly.
- Add mayonnaise, mustard, salt and pepper (to taste) to eggs. Mash with a fork until desired texture - I like mine slightly chunky.
- On one slice of bread, spread about 1/3 of egg mixture.
- Top with a leaf of lettuce, then a slice of tomato.
- Continue until all filling is used up.
Nutrition Facts : Calories 316.3, Fat 13.4, SaturatedFat 3.8, Cholesterol 373.8, Sodium 489.4, Carbohydrate 30.7, Fiber 2.2, Sugar 5.4, Protein 17.2
RAISIN CUSTARD PIE
A comforting, old-fashioned dessert, this custard pie is one of my mom's best. The fluffy meringue makes it look so special, and the raisins are a nice surprise. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust., For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.,
Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 155mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
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