EGG SALAD WITH A KICK
This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce.
Provided by rowdy
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place eggs 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 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
- Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 7.3 g, Cholesterol 142 mg, Fat 4.5 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 1.3 g, Sodium 421.5 mg, Sugar 5.1 g
AWESOME EGG SALAD WITH A KICK
Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
Provided by WebsByMegan
Categories Salad Egg Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 174 calories, Carbohydrate 7.1 g, Cholesterol 287.4 mg, Fat 11.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 3.7 g, Sodium 513.7 mg, Sugar 4 g
KICKED-UP EGG SALAD
I found a new product, Hormel real bacon bits with jalapeño added. Just used them in egg salad, and they are really good! Here is the recipe I used.
Provided by Susan Feliciano
Categories Sandwiches
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook eggs covered in simmering water for 10-12 minutes, remove from heat for 5 minutes, then place eggs in cold water for 10 minutes before peeling. Remove shells and mash eggs with a fork in a mixing bowl.
- 2. Stir in mayonnaise, mustard, finely chopped vegetables, and jalapeño bacon bits. Season with cracked pepper as desired. Refrigerate if not eating immediately.
INSTANT POT® SPICY MACARONI SALAD
Tired of the same old, slightly sweet macaroni salad? Well, kick it up a notch by adding some spicy flavor. Your egg actually cooks along with the macaroni in the Instant Pot®.
Provided by lutzflcat
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
- Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
- Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
- Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
- Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 24.6 g, Cholesterol 68.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 655.9 mg, Sugar 2.2 g
NOT YO MOMMA'S EGG SALAD
This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.
Provided by yvonnelong
Categories Salad Egg Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g
KICKED UP SCOTCH EGGS
Provided by Emeril Lagasse
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
- In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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