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
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
LITTLE MOMMA'S SIMPLE MACARONI SALAD
My little Momma doesn't cook to many things but there are a few items that she does that Dad & all of us like very much & pasta salad is one of them. Usually Dad is doing all the cooking at home. We all love my Mom's pasta salad and so I finally asked her for the recipe. Now, when she gets home I'm going to her house and watch her make this and take some pics as well. I'm trying to get a few recipes from her so that I have them and then I will work with Dad for his homemade recipes. I'll do better watching him because he is always putting in a shake of this and a shake of that.
Provided by Kimberly Biegacki @pistachyoo
Categories Pasta Salads
Number Of Ingredients 20
Steps:
- Cook up your 6 to 8 large eggs. Peel, rinse and let cool.
- Cook up your pasta as directed and make sure it's al dente or just a minute before...as the sauce soaks into the noodle it will finish getting to the texture you want. Then, rinse well in cold water, drain and then add to a large bowl to cool. Stir the noodles in bowl so they aren't sticking to one another.
- Chop up all your veggies thinly sliced and set aside.
- Slice your eggs side-ways and then long-ways so they are chopped evenly.
- Now this is where my little Momma insists on being an important part of making her pasta salad or any salad that she puts dressing on. She always puts all these ingredients in a shaker and mixes them well. So, this will be your mayo, milk, sugar, salt & pepper. (IF YOU KNOW YOU LOVE YOUR MACARONI CREAMY MAKE THE WHOLE JAR.) --- It would be a 30 oz. jar of mayo, 1 1/2 cups of milk, 1 1/2 tbsp of sugar, salt & pepper to your taste.
- Once you have your salad dressing made pour it on your noodles and toss them. Now it's time to add your carrots, celery, green pepper, green onion and pickle relish. Mix well. ---- (Now my Mom said at this point she refrigerates the salad for several hours or even overnight as it makes the salad better. Now, she also said she makes another smaller batch of dressing to add before serving so you can mix that up refrigerate.)
- Take our your salad and toss, taste and decide if you are putting more dressing. Then, add more dressing and mix well. You can add a thinly sliced green onion to the top with a little shake of pepper or put a hard boiled sliced egg on top with some paprika to dress the salad. Either way looks great! Time to eat.
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- To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
- While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold.
- Peel the eggs under cold running water (I’ve found it’s much easier). Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces) and place into a mixing bowl. Add the mayonnaise, mustards, salt and pepper (start with two teaspoons of each mustard, taste and see if you want more - I sometimes do when I’m feeling mustard-y). Serve or refrigerate until ready to serve.
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