- For the past month, Karel and I have been making egg salad. Each time is different with a new ingredient in our recipe. Last night I made a delicious and spicy egg salad which went great on top of a bed of spinach. Unfortunately, I didn't make enough and we have no leftovers.
- Egg salad can be so healthy but if you buy it pre-made in the store or follow the basic egg salad recipe, you are likely to consume a lot of fat and calories.
- 8 eggs
- 1 egg = 78 calories, 5.4g fat, 212mg cholesterol, 6.3g protein
- 1 tablespoon mayonnaise
- 1 tbsp = 90 calories, 10g fat
- 2 tablespoons prepared Dijon-style mustard
- 1 tsp = 5 calories, 120mg sodium
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion, minced
- 5 egg whites
- 1 egg white = 16 calories, 4g protein
- 2 egg yokes
- (Or 3 egg whites + 2 whole eggs)
- 1/3 cup diced purple onion
- 2 cloves garlic (diced)
- 1/4 cup green peppers (diced)
- 1/2 can of diced tomatoes and green chili's (you can use fresh but I happened to have a can in my pantry)
- 1/2 tbsp olive oil Mayo (or fat-free mayo)
- 2 tsp. spicy mustard
- 1/8 cup fresh Parmesan cheese (you can use shredded or if you use it in a shaker, use 2 tbsp)
- Pepper and cayenne pepper
- To cook perfect hard boiled eggs, boil water in a pot. When the water is boiling, slowly add your eggs to the pot. I use a ladle (or any cooking spoon) to slowly drop the eggs into the water. When the eggs are added, turn down the heat to low and cook for 10-12 minutes. After the eggs are finished cooking, empty out the water and fill the pot with cold water for 2-3 minutes. When you are peeling your eggs, peel them under cold water. I have cracked my eggs by adding them too quickly to the water so another easy tip is to cook your eggs for 20 min. Turn the heat on high with the eggs already in the water. When the water boils, reduce the heat to low and cook for the remainder of the 20 minutes.
- Egg salad is best chilled so try to make the egg salad ahead of time, before eating it.
- Always refrigerate your egg salad or keep chilled if taking it to work.
- Great ways to incorporate egg salad into your diet:
- Stuff pita bread with egg salad
- Use inside a wrap or on a bagel (or 1/2 bagel)
- Make a sandwich or an open face sandwich (even better, two open face sandwiches for double the egg salad!)
- Eat with pita chips (be sure to portion control!)
- Top your salad with egg salad
- Eat it all by itself
- In the mood for a high protein meal? Make an omelet and use my spicy egg salad recipe for the inside of the omelet (use only egg whites and skim milk when making the omelet. I recommend 2 egg whites and 2 tbsp skim milk)
- Change up your normal egg salad recipe. Add tofu, diced lean meat, veggie meat, different spices, fresh herbs, different cheeses (ex. goat cheese, blue cheese, mozzarella), different veggies (peas, corn, potatoes, zucchini, celery, cucumber, eggplant) or add seeds/nuts (sunflower seeds, soy nuts, chopped almonds).
A.) Basic egg salad recipe
- Satisfaction can be found in a great egg salad recipe. There is nothing more satisfying or filling than an egg salad sandwich. Sure everyone moves away from you in the lunchroom, but secretly they all want a bite.
- This recipe is your basic egg salad recipe. Everyone has their own favorite additions like olives, a slice of tomato, pickles, fresh or dried dill. Whatever yours is, throw it in and enjoy!
- 1/2 cup mayonnaise
- 1 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 hard-cooked eggs,chopped
- 1/2 cup finely chopped celery
- lettuce leaves or bread
- In a bowl, combine mayonnaise, onion, salt and pepper.
- Stir in eggs and celery. Cover and chill.
- For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.
- Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious. A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.
- The chicken salad recipe that is presented here is a very simple recipe with only a few ingredients. This is part of its appeal because the simple flavoring adds up to an incredibly tasty dish. Once you tastethis chicken salad recipe, you will know why this simple dish is such a popular salad even for the pickiest of eaters.
- This salad calls for macaroni or your favorite pasta for salads. You will need to cook the pasta until it is very al dente. If you cook it for too long, it may be mushy by the time it is served. Your pasta will continue to soak up the dressing when you are chilling it so you do not have to worry that your pasta will be too firm. By the time you serve your chicken salad, your noodles will be just right.
- 2 cups cooked pasta
- 1 1/2 cups chicken, cooked and chopped
- 1 rib celery, chopped
- 1 cucumber, chopped
- 3/4 cup mayonnaise
- 1/2 small onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Create your salad dressing by mixing the mayonnaise, onion, salt and pepper until they are thoroughly blended in a medium bowl.
- Toss the chicken, celery and cucumber together in a large bowl.
- Pour your salad dressing over your salad ingredients and toss together. If your salad is too dry, add more mayonnaise until you get the texture that you desire. Add more seasoning, if necessary.
- You can serve your salad right away or you can mingle the flavors by chilling your salad in the refrigerator for a few hours or for overnight.
- Although this salad is delicious as it is, you may want to dress it up with a few of your favorite ingredients. You may want to add more vegetables to it such as broccoli, carrots, black olives, cheese, green peppers or tomatoes or you may even decide to spice it up with hot peppers, salsa or garlic. This chicken salad recipe is great on its own and you can be sure that this is a healthy addition to your table.
- 1 crushed garlic clove
- 2 tbsp olive oil
- 1 small ciabatta loaf, torn in bite-sized pieces
- 2 eggs
- 1 head torn Cos lettuce
- 4 tbsp fresh Caesar salad dessing
- slices of avocado
- Heat oven to 200C/fan 180C/gas 6.
- Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.
- Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.
- Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.
Ingredients:
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 green onion, very thinly sliced (slice a little of the green and keep separate from white)
- a few leaves of fresh flat-leaf parsley, finely chopped, optional
- freshly ground black pepper
- salt, to taste
- paprika, optional
- Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves or quarters. Sprinkle with sliced green onion and remaining parsley. Sprinkle with a little pepper and/or paprika, if desired.
- Makes 12 halves, 24 quarters. Recipe can be doubled.
- Egg salad is a lunchtime sandwich classic, but it also works very well on a brunch buffet with cocktail-style pumpernickel bread and sliced fresh tomatoes. Throw some olives into the salad if you want to get fancy.
Serves 2 cups
- 6 hard-boiled eggs, chopped
- 2 scallions, minced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper Directions
- Place the chopped eggs, scallions, mayonnaise, mustard, salt, and pepper in a small bowl and mix well.
- Adjust the seasonings to your preference.
- Cover and refrigerate for several hours to allow the flavor to develop.
- Preparation time: 5 minutes with pre-boiled eggs, plus several hours downtime.
INGREDIENTS
- 6 medium potatoes
- 1/2 large red onion
- Cheddar cheese (as desired)
- Pepper Jack cheese (as desired)
- 6 large pieces bacon, crumbled
- 6 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 tablespoon Thousand Island
- 1 tablespoon Ranch
- 1 tablespoon honey barbeque sauce
- Boil potatoes until soft. Cut into slices and mix together with mayonnaise.
- Stir in the mustard, barbeque sauce, Ranch and Thousand Island.
- Chill for 1 1/2 hours, and then add the cheese and crumbled bacon.
- Sprinkle with salt, pepper and garlic salt. Add paprika for decoration.
- The potato salad recipe is ready to serve....great ! Enjoy it !
Yield:
- 4 servings.
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 teaspoon black pepper
- Place eggs into a pot, and cover with water. Bring the eggs to a boil on the stove top, once the water is boiling, place a lid on the pot, and turn off the heat. Allow the eggs to sit for 10 minutes, they will cook themselves with the residual heat in the pot. Over cooking boiled eggs gives you green eggs and that never looks attractive. After ten minutes, remove pot from stove top, and allow the faucet to pour cool water over the eggs. Once the water is no longer hot, add a few ice cubes, and let the eggs cool. When the eggs have cooled, give them a rough chop and place into a bowl. Combine chopped eggs along with the mayonnaise and black pepper.
- You can add your own variety of extra ingredients, maybe you would like some dill pickle or even some onion to the egg salad for a different flavor. I really enjoy egg salad on toasted sourdough bread.
- Note: this is for raw eggs, and not cooked eggs.
- “The oil coating which seals the shell’s pores helps to prevent bacteria from entering the egg and reduces moisture loss from the egg. RAW SHELL EGGS REFRIGERATED IN THEIR CARTONS WILL KEEP FOR ABOUT 4 TO 5 WEEKS BEYOND THE PACK DATE WITHOUT SIGNIFICANT QUALITY LOSS. (The pack date is usually a number from 1 to 365 representing the day of the year starting with January 1 as 1 and ending with December 31 as 365.)”
- “Properly handled and stored, eggs rarely “spoil”. If you keep them long enough, they are more likely to simply dry up! But, don’t leave eggs out at room temperature. They’ll age more in 1 day at room temperature than they will in 1 week in the refrigerator. Room temperature is also an ideal temperature for bacterial growth.”
Oh My This Is A Tuna!
- 1 cup Sunflower Seeds (soaked)
- 1 cup Raw Walnuts (soaked)
- 1/8 cup fresh squeezed Lemon juice
- 1/2 Tsp. Garlic (minced)
- 1/2 Tsp. Kelp flakes
- 2 tablespoons Nama Shoyu
- 1 pickle chopped (Bubbies pickle)
- 1 Tsp. Ume Plum vinegar (or apple cidar, I used Ume Plum)
- 1 Tsp. Herbamare seasoning
- 3 tablespoons Bubbies pickle juice
- 1 tablespoon fresh Dill Weed (chopped)
- 1/4 cup Onion (chopped)
- 1/4 cup chopped Celery
- 1/8 cup Parsley (chopped)
- In FP blend seeds, nuts, lemon juice, garlic, kelp & Nama Shoyu. Transfer to bowl and add the rest of the ingredients.
- Stir until mixed!
