MOM'S EGG SALAD
Provided by Cassy
Number Of Ingredients 14
Steps:
- Stir all the egg salad ingredients together until evenly mixed.
- Spoon the salad on a bed of lettuce or between slices of toast.
- Enjoy!
MOM'S EGG SALAD
Provided by Girl Versus Dough
Time 50m
Number Of Ingredients 7
Steps:
- Place eggs in a large saucepan; add just enough water to the pan so eggs are completely submerged. Bring to a boil over medium heat. Once boiling, cover pan and remove from heat. Let eggs sit 12 minutes in pan, then drain and run under cool water.
- Peel eggs, then chop. Transfer chopped eggs to a large bowl.
- Stir in mayonnaise and mustard; taste, and add more mayo or mustard depending on your preference, if necessary. Add a dash of garlic powder, salt and paprika and stir to combine; taste and adjust seasonings to your preference. Cover and chill in the fridge until ready to serve.
- Serve on bread, toasted or untoasted, with chopped chives and ground pepper on top, if desired.
EGG SALAD SANDWICH
Steps:
- Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
- Drain and rinse eggs under cold water for 1 minute.
- Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
- Roughly chop the eggs.
- In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
- Store in an airtight container in the refrigerator for 4-5 days.
- Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the egg salad (not including bread or rolls or choice), Calories 201 kcal, Carbohydrate 3 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 251 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g
MOM'S POTATO & EGG SALAD
Mom is famous for this potato salad. It's a sour cream based potato salad that is refreshing - it's a hit wherever I take it!
Provided by Katzen
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
- While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
- Adjust salt, pepper, and sugar if necessary.
- Combine everything together, and chill. Enjoy!
Nutrition Facts : Calories 460.4, Fat 19.6, SaturatedFat 11.3, Cholesterol 140.8, Sodium 1260.5, Carbohydrate 61.1, Fiber 6.8, Sugar 9.3, Protein 11.8
MOM'S EGG SALAD
Make and share this Mom's Egg Salad recipe from Food.com.
Provided by Ericafood.com
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil Eggs.
- Cut celery into small pieces.
- Cut onion into small pieces.
- Peel eggs and put in a bowl with all the other ingredients and stir.
- Chill for an hour.
- Enjoy on your favorite bread.
Nutrition Facts : Calories 124.6, Fat 7.5, SaturatedFat 2.4, Cholesterol 279, Sodium 116.4, Carbohydrate 4.2, Fiber 1, Sugar 1.6, Protein 10.1
MOM'S EGG SALAD SANDWICH
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
- In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
- Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.
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