Garden Egg Salad 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

GREEN SALAD WITH HARD-COOKED EGGS

Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Green Salad with Hard-Cooked Eggs image

Steps:

Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)

Ingredients

1 large head romaine lettuce (1 pound)
1 pint halved grape tomatoes
3 stalks thinly sliced celery
6 ounces cubed dill-flavored Havarti cheese (about 1 1/2 cups)
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1/4 cup olive oil
Coarse salt and ground pepper for seasoning
Hard-Cooked Eggs

GARDEN VEGETABLE EGG SALAD

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

Provided by Parsley

Categories Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Garden Vegetable Egg Salad image

Steps:

Peel hardboiled eggs and chop them. Place in a large bowl.
Add the remaining ingredients (start low with the mayonnaise) and mix well.
Chill for at least 1 hour before serving in pitas, rolls or on fresh greens. Don't forget the lettuce and tomato!

Nutrition Facts : Calories 324.7, Fat 23.4, SaturatedFat 4.8, Cholesterol 381.5, Sodium 1977.7, Carbohydrate 11.5, Fiber 4.8, Sugar 3.5, Protein 18.6

Ingredients

12 large eggs, hardboiled and cooled
4 scallions, chopped, white and light green parts
1/3 cup coarsely shredded carrot
1/3 cup coarsley chopped red radish
1/2 cup finely chopped celery
2/3-1 cup light mayonnaise or 2/3-1 cup salad dressing
1 tablespoon mustard
1 tablespoon low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

Provided by Lena

Categories Fruits and Vegetables Vegetables Radishes

Time 10m

Yield 2

Number Of Ingredients 8

Spring Radish Salad with Egg and Garden Cress image

Steps:

Combine radishes and garden cress in a bowl.
Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g

Ingredients

2 bunches radishes, thinly sliced
¼ cup garden cress, or more to taste
3 tablespoons vegetable oil
1 large lemon, juiced
¼ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
1 pinch white sugar
2 large hard boiled eggs, sliced, or to taste

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Boil a large pot of water and carefully lower the eggs into the water, making sure the shells don’t crack. Lower the heat and simmer the water for 10 minutes. Drain the water, leaving the eggs in the pot, and refill the pot with cool tap water. Set aside until the eggs are cool enough to handle. To peel the eggs, tap both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell. Peel under tap water and allow the eggs to cool to room temperature.
Place the eggs in the bowl of a food processor fitted with the steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, relish, mustard, dill, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine lightly with a fork and taste for seasonings.
Place the toasted bread on a board, spread the egg salad on thickly, and garnish with a sprig of dill or chopped chives. Sprinkle with salt and pepper. Serve at room temperature either whole or cut in half.

Garden Egg Salad Recipes

THE BEST EGG SALAD

GREEN SALAD WITH HARD-COOKED EGGS

Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.

GARDEN VEGETABLE EGG SALAD

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs.

SPRING RADISH SALAD WITH EGG AND GARDEN CRESS

This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.

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