Egg Salad Recipes

  • 8 eggs
  • ½ cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • ¼ cup chopped green onion
  • salt and pepper to taste
  • ¼ teaspoon paprika

Delicious Egg Salad For Sandwiches

Salad , Egg Salad Recipes

Author: Wifeyluvs2cook

This Is A Wonderful-tasting Egg Salad Sandwich That You Will Definitely Devour. It's Really Good On Rye.

Time: 35m

Yield: 4

Number Of Ingredients: 6

  • 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

  • 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

The Best Egg Salad


Author: Food Network Kitchen

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.

Time: 35m

Yield: 2 cups

Number Of Ingredients: 8

  • 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.
Nutrition Facts:

  • 1 1/2 pounds fingerling potatoes, sliced crosswise 1/2-inch-thick (about 4 1/2 cups)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 tablespoon white wine vinegar
  • Pinch of smoked paprika
  • Coarse salt and freshly ground pepper
  • 1 celery, finely chopped (about 1/2 cup), plus more for serving
  • 3 tablespoons finely chopped red onion, plus more for serving

Deviled Egg Potato Salad

Food & Cooking , Appetizers , Deviled Egg Recipes

Author: Martha Stewart

Two Classics Come Together For A Salad That Combines The Tangy, Creamy Appeal Of Deviled Eggs With The Satisfying Heft Of Potato Salad.

Time: 40m

Yield: Makes 5 cups

Number Of Ingredients: 9

  • Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain.
  • Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
  • Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion.
Nutrition Facts:

  • 8 eggs
  • 1 large potato, coarsely chopped
  • 2 teaspoons pickle relish
  • 2 teaspoons mustard
  • 4 teaspoons creamy salad dressing (such as Miracle Whip®)
  • salt to taste
  • ground black pepper to taste
  • paprika for garnish

Potato Salad Deviled Eggs

Appetizers and Snacks , 100+ Deviled Egg Recipes

Author: Sumrall Butler

Sliced Eggs Stuffed With Potato Salad. Makes A Great Appetizer Or Brunch.

Time: 1h

Yield: 16

Number Of Ingredients: 8

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.
  • While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool.
  • In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Nutrition Facts:

Calories 58.4 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 2.9 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 0.8 g, Sodium 52.1 mg, Sugar 0.7 g

  • 1 bell pepper, chopped
  • 1 lb sweet potato, skinned and chopped
  • 1 lb brussels sprouts, halved
  • 1 red onion, sliced
  • 1 teaspoon fresh oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 cup spinach, for salad base
  • 1 tablespoon feta cheese, to garnish
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinaigrette
  • 1 teaspoon maple syrup

Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe By Tasty


Author: Merle O'neal

Here's What You Need: Bell Pepper, Sweet Potato, Brussels Sprouts, Red Onion, Fresh Oregano, Salt, Pepper, Olive Oil, Spinach, Feta Cheese, Olive Oil, Balsamic Vinaigrette, Maple Syrup

Yield: 4 servings

Number Of Ingredients: 13

  • Preheat oven to 400ºF (200ºC).
  • Combine all vegetables (except spinach) in large bowl and stir.
  • Add salt, pepper, oregano, and olive oil for the salad and stir.
  • Spread vegetables on baking sheet and bake for 40 minutes.
  • To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  • In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  • Drizzle dressing over salad.
  • Enjoy!
Nutrition Facts:

Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green pepper
  • 1/2 cup sweet pickles, chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons horseradish sauce
  • 1 tablespoon sweet pickle juice
  • 1/4 teaspoon salt
  • 6 hard-boiled large eggs, chopped
  • 12 slices white bread
  • Lettuce leaves and tomato slices, optional

Egg Salad Sandwiches

Lunch , Salad , Egg Salad Recipes

Author: Taste Of Home

"the Ingredients In This Sandwich Are Simple, Yet Each One Accentuates The Flavor, Making It Hard To Stop With Just One Bite!" Anna Jean Allen - West Liberty, Kentucky

Time: 15m

Yield: 6 servings.

Number Of Ingredients: 10

  • In a small bowl, combine the first seven ingredients; stir in eggs., On six slices of bread, layer with 1/2 cup egg salad, lettuce and tomato slices if desired. Top with remaining bread slices.
Nutrition Facts:

Calories 347 calories, Fat 17g fat (6g saturated fat), Cholesterol 240mg cholesterol, Sodium 874mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 2g fiber), Protein 14g protein.

  • 12 bacon slices
  • 8 large hard-boiled eggs, peeled, coarsely chopped
  • 1/3 cup finely chopped celery
  • 1/4 cup chopped pimiento-stuffed green olives
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 12 slices white sandwich bread, toasted
  • 12 red leaf lettuce leaves

Best-ever Egg Salad Sandwiches

Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Egg , Bon Appétit , Lunch , Lunch/Snacks , Sandwich , Small Plates , Spring , Dairy Free , Sauté , Mother's Day , Bacon , Picnic , Olive , Mustard , Back to School , Mayonnaise

Yield: Makes 6 servings

Number Of Ingredients: 8

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
  • Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
  • Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
Nutrition Facts:

  • 8 slices bread
  • 8 hard-cooked eggs, finely chopped
  • 1 stalk celery, finely chopped
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 2 teaspoons cider vinegar
  • 2 tablespoons green onions, minced
  • salt and pepper

Deviled Egg Salad Sandwiches


Author: Kittycatmom

I Really Like Egg Salad Sandwiches. It Was The First Sandwich "filling" I Learned How To Make. I've Tried Many Recipes, This Is One Of My Favorites! Update -- Yikes! I Completely Forgot To Add An Ingredient! Corrected Recipe To Add 2 Tablespoons Minced Green Onion.

Time: 10m

Yield: 4 serving(s)

Number Of Ingredients: 8

  • Place eggs,celery and green onion in a mixing bowl. In a small bowl, stir together mayonnaise, mustard, vinegar, salt and pepper.
  • Pour mayonnaise mixture over eggs and celery and toss gently to combine.
  • Place about 1/2 cup on each of four slices of bread and top with remaining four slices of bread.
  • Tips: if desired, add a lettuce leaf to each sandwich. Also, for added flavor, add one jar (2 ounces) pimiento, drained or 2 tablespoons chopped, drained roasted red pepper to the egg salad; prepare as directed. Also great with a slice of cheese.
Nutrition Facts:

Calories 362.8, Fat 19.1, SaturatedFat 4.7, Cholesterol 380, Sodium 632.5, Carbohydrate 29.1, Fiber 1.7, Sugar 4.4, Protein 17

  • 8 eggs
  • ¼ cup yellow mustard
  • ½ cup mayonnaise
  • ½ teaspoon chopped fresh basil
  • ½ teaspoon chopped fresh parsley
  • ¼ teaspoon garlic salt
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ½ teaspoon hot pepper sauce
  • ½ cup finely chopped celery

Tangy Egg Salad Spread

Salad , Egg Salad Recipes

Author: Sal

Serve This Tangy Blend Of Eggs And Spices Over Crackers, On Bread Or With Veggies. Dollop With Sour Cream And Cottage Cheese.

Time: 25m

Yield: 20

Number Of Ingredients: 10

  • Place eggs in a medium 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 finely chop.
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
Nutrition Facts:

Calories 70.8 calories, Carbohydrate 0.6 g, Cholesterol 76.5 mg, Fat 6.5 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 181.1 mg, Sugar 0.3 g

  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika, plus more for serving
  • 6 hard-boiled (12-minute) eggs, cut into 1/4-inch pieces
  • 1 tablespoon sliced chives, plus more for serving
  • Sliced bread, preferably pumpernickel or rye, cut into triangles, toasted (for serving)

Deviled Egg Salad Spread

Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Egg , Wheat/Gluten-Free , Lunch , Spring , Sugar Conscious , Dairy Free , Salad , Quick & Easy , Easter , Graduation , Paleo

Author: Rhoda Boone

This Zippy Egg Salad Spread Has All Of The Flavor And None Of The Fuss Of Deviled Eggs.

Yield: Makes about 2 cups

Number Of Ingredients: 9

  • Mix mayonnaise, Dijon, lemon juice, salt, pepper, and 1/4 tsp. paprika in a medium bowl. Fold in eggs and 1 Tbsp. chives and stir to combine.
  • Spread on toasts, then garnish with chives and a sprinkle of paprika.
  • Do Ahead
  • Egg salad spread, without chives, can be made 3 days ahead. Store in an airtight container and chill. Fold in chives when ready to serve.
Nutrition Facts:

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