Best Yolkless Egg Salad Recipes

THE BEST EGG SALAD

The Best Egg Salad image

While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 2 cups

Number Of Ingredients 8

Ingredients

6 large eggs
1/3 cup mayonnaise
1 stalk celery, finely chopped
1/2 small onion, finely chopped
1 tablespoon chopped fresh parsley or dill
2 teaspoons Dijon mustard
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

'FANCY' EGG SALAD

'Fancy' Egg Salad image

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

Ingredients

4 eggs
1 tablespoon Italian parsley, finely chopped
1 tablespoon capers, dried, finely chopped
1 tablespoon finely chopped shallots
1 slice of bacon, crisp, finely chopped
1 1/2 tablespoons mayonnaise
Salt and pepper

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

YOLKLESS NOODLES

Yolkless Noodles image

Make and share this Yolkless Noodles recipe from Food.com.

Provided by Carole Reu

Categories Low Cholesterol

Yield 14 oz. fresh pasta, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 egg whites, beaten
1/3 cup water
2 teaspoons olive oil
3 tablespoons all-purpose flour

Steps:

In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
Add to the dry mixture. Mix well.
Sprinkle kneading surface with 1 Tbsp of the remaining flour.
Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
Cover and let the dough rest for 10 minutes.
Divide dough into 4 equal portions.
On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
Shake the strands to separate and cut into 2 to 3" lengths.
If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
Cut into 1/4" wide strips.
Cut strips into 2 to 3" lengths.
To store cut noodles, spread them on a wire cooling rack.
Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
Drain noodles well.