Best Egg Salad Deluxe Recipes

Deluxe Egg Salad Sandwiches image

Provided by Nancy Faivre

Time 25m

Number Of Ingredients 10

3 oz cream cheese, softened
2 Tbsp butter or margarine, softened
2 Tbsp finely chopped celery
3 Tbsp mayonnaise or salad dressing, divided
1 tsp grated onion
1 tsp sugar
1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
6 hard boiled eggs, peeled and chopped fine

Steps:

1. In a medium bowl, combine cream cheese and butter; stir until smooth.
2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
3. Fold in eggs.
4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.

Deluxe Egg Salad image

Provided by AmyZoe

Time 20m

Yield 6 croissant sandwiches, 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter, room temperature
3 ounces cream cheese, room temperature
2 tablespoons celery, minced
1 teaspoon onion, grated
1 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-boiled eggs, finely chopped
croissants or bread
paprika (optional)
dill pickle relish, to taste
bacon (optional)

Steps:

In a medium bowl, cream together butter and cream cheese until smooth.
Stir in celery, mayo, onion, sugar, lemon juice, salt, and pepper until well blended.
Add eggs and mix well.
Cover and chill for 1 hour or longer.
Serve on bread or croissants.
Sprinkle with paprika or add dill pickle relish or bacon if desired.

Deluxe Egg Salad image

Provided by Karyl Lee

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 dozen egg (I prefer fertile)
3/4 cup chopped celery
1/3 cup chopped scallion
1/3 cup sweet pickle relish
1/2 cup finely chopped raw almonds
3/4 lb cooked new potato, chopped,not peeled
1/2 cup vegan mayonnaise
1 tablespoon dill weed
2 tablespoons italian seasoning
2 teaspoons vegetable salt
1 teaspoon medium grind black pepper
1 teaspoon raw apple cider vinegar

Steps:

Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
When timer goes off, run cold water over them til lukewarm.
Cook the potatoes at the same time in another pan, just until fork tender.
Drain and hold.
Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
Add the pickle relish and the Potatoes, now somewhat cooler.
Peel and chop the eggs somewhat chunkily.
If using processor, do a burst technique.
Add the eggs to the salad ingredients.
Mix the dressing, and combine with all the rest.
Eat warm or cold, on bread or not.

Nutrition Facts : Calories 141.7, Fat 8.3, SaturatedFat 1.8, Cholesterol 187.1, Sodium 551.8, Carbohydrate 10, Fiber 1.6, Sugar 2.4, Protein 7.5

EGG SALAD DELUXE image

Categories Avocado

Number Of Ingredients 9

8 large eggs
3 tablespoons olive oil
1 medium onion, cut in half and thinly sliced
10 ounces mushrooms, sliced
2 medium stalks celery, finely chopped
1/4 cup loosely packed fresh parsley leaves, chopped
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 head Boston lettuce, leaves separated

Steps:

1. In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs until easy to handle. 2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender and golden, 10 to 12 minutes. Increase heat to medium-high; add mushrooms and cook until mushrooms are golden and all liquid has evaporated, about 8 minutes. 3. Peel hard-cooked eggs and finely chop. In large bowl, combine eggs with mushroom mixture, celery, parsley, salt, pepper, and remaining 2 tablespoons oil; toss well. 4. To serve, line platter with lettuce leaves and top with egg salad. Each serving:About 190 calories, 11g protein, 5g carbohydrate, 14g total fat (3g saturated), 283mg cholesterol, 290mg sodium