Egg Salad For A Crowd 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

BAKED EGGS FOR A CROWD

The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.

Provided by Sarah Copeland

Categories breakfast, brunch, weekday, casseroles, main course

Time 15m

Yield 8 servings

Number Of Ingredients 8

Baked Eggs for a Crowd image

Steps:

Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons butter, cut into small cubes, plus more for greasing the pan
1 1/2 cups heavy cream or half-and-half
12 to 16 eggs (depending on your crowd)
1/2 teaspoon freshly grated nutmeg (optional)
Flaky sea salt, such as Maldon
Freshly ground black pepper
1/3 cup chopped mixed herbs, such as mint, parsley, dill, basil and chives
16 pieces of toast or 8 English muffins, halved and toasted

EGGCEPTIONALLY LOW CARB EASY EGG SALAD FOR A CROWD

Recipe #293288 and a food processor makes this recipe an easy fix for a crowd. Though most kids like this it is definately something the Low Carbing adults will love too. **Please note that the reviewer of Recipe #293288 did not actually review hard cooked eggs but rather posted a recipe for hard boiled eggs.

Provided by Secret Agent

Categories Lunch/Snacks

Time 35m

Yield 1 bowlful, 12 serving(s)

Number Of Ingredients 4

Eggceptionally Low Carb Easy Egg Salad for a Crowd image

Steps:

Peel the eggs and rinse them off, drying on paper towels.
Shred them with the medium shredding disk of your food processor.
Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc.
OPTIONAL add ins:.
1/4 cup finely shredded scallions.
1 teaspoon celery seeds.
1/4 cup finely minced celery.
serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.

Nutrition Facts : Calories 113.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 188.6, Sodium 140.8, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 6.5

Ingredients

12 eggs, hard cooked (How to Boil Eggs)
1/2 cup mayonnaise, real
1 tablespoon Coleman's dry mustard
1 1/2 teaspoons curry powder

EGG SANDWICHES FOR A CROWD

Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 40m

Yield Makes 8 sandwiches

Number Of Ingredients 9

Egg Sandwiches for a Crowd image

Steps:

Preheat oven to 400 degrees with rack in center.
In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.

Ingredients

12 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground pepper
1 cup shredded cooked turkey
1 cup baby spinach
6 slices cooked bacon, broken into pieces
1 1/2 cup shredded Swiss cheese, divided
Dijon mustard and mayonnaise, for serving
8 to 16 slices toasted bread, for serving

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