Nifs Eggstremely Easy Egg Salad Recipes
EASY EGG SALAD
This is a basic egg salad I've made for years. I like it just as it is, but you can customize it by adding in chopped onion, tomatoes, relish or whatever you like.
Provided by AltoRose
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place eggs in a pot and add enough water to cover eggs by at least one inch.
- Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
- Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
- Peel the cooled eggs and dice or mash them.
- Mix together mayonnaise and mustard; combine with the eggs.
- Add salt and pepper to taste.
- Refrigerate for at least an hour to allow the flavors to combine.
NIF'S EGGSTREMELY EASY EGG SALAD
OK, so the name is a little goofy, but this is really a good egg salad. This recipe is for average-sized sandwiches. I didn't count the boiling time for the eggs. I try to always have a few ready to go in my fridge. Enjoy!
Provided by Nif_H
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Put eggs in a bowl and mash them up with the back of a fork. Add mayo and dill and mix everything together. Salt and pepper to taste.
- Put in a sandwich with crisp lettuce and cucumber or place a scoop on top of your salad.
'FANCY' EGG SALAD
This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.
Provided by David Latt
Categories easy, lunch, quick, salads and dressings, sandwiches
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams
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