Blue Ribbon Egg Salad Food

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EGG SALAD



Egg Salad image

Because it's full of protein, simple to make, inexpensive and simply delicious, a good egg salad recipe should be part of every cook's repertoire.

Provided by Blue Plate Mayonnaise

Number Of Ingredients 7

6 eggs, hard-boiled and diced
½ cup (2 ribs) finely chopped celery with leaves
½ cup Blue Plate® Mayonnaise or Blue Plate® Light Mayonnaise with Olive Oil
1 teaspoon dried dill weed
½ teaspoon yellow mustard
¼ teaspoon salt
Freshly ground black pepper to taste

Steps:

  • COMBINE eggs, celery, mayonnaise, dill, mustard, salt and pepper in a medium bowl. Mix well. Taste and adjust seasoning if needed. COVER and refrigerate until served. Keeps well for up to two days.

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

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.

BLUE RIBBON EGG SALAD



Blue Ribbon Egg Salad image

Pat yourselves on the back, Recipe*zaarites! I took all your best egg salad ideas and came up with this recipe which is certain to win me a big Blue Ribbon at the County Fair! Full flavor and slightly sweet with no sugar added and nice eye appeal. (No doubt, there is sugar in the relish). A great brunch idea.

Provided by Bone Man

Categories     Lunch/Snacks

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 14

8 large eggs, boiled
1 stalk celery, finely diced
2 tablespoons yellow sweet onions, finely diced
4 tablespoons mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon extra virgin olive oil
1 tablespoon prepared mustard
1 teaspoon Italian salad dressing mix
1 teaspoon cider vinegar
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried dill
1/2 teaspoon turmeric
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper

Steps:

  • Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
  • To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
  • Add the chopped whites to the mix and fold them in carefully.
  • Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
  • I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.

Nutrition Facts : Calories 103, Fat 7.4, SaturatedFat 1.7, Cholesterol 170.7, Sodium 157.4, Carbohydrate 4, Fiber 0.3, Sugar 1.6, Protein 5.2

MOM'S EGG SALAD SANDWICH



Mom's Egg Salad Sandwich image

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

8 large eggs
1/2 cup finely chopped celery
1/2 cup Olive Oil Mayonnaise
1/4 teaspoon coarse salt
Freshly ground black or white pepper
8 (1/4-inch-thick) slices rustic white bread
Thinly sliced red onion, for serving
Tomato slices, for serving
Garlic Dill Pickles, cut into wedges, for serving

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.

CREAMY EGG SALAD



Creamy Egg Salad image

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. -Cynthia Kohlberg, Syracuse, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups.

Number Of Ingredients 9

3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-boiled large eggs, chopped

Steps:

  • In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Nutrition Facts : Calories 228 calories, Fat 19g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.

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