Do you have a good egg salad recipe?!
Do you have a good egg salad recipe?
Answers:
Egg Salad
Ingredients:
1/2 medium red onion, chopped
12 large eggs, hard boiled,peeled and cut into sixths
1 stalk celery & leaves, chopped
1/2 cup plain yogurt or mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grained mustard
4 teaspoons freshly squeezed lemon juice
2 teaspoons kosher salt
Steps:
1. In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
2. Add the eggs to the mixture and gently mix them together.
3. Season with pepper to taste.
4. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Good luck and enjoy! =)
This is what you would call a good egg;
Egg and Lobster Salad with Homemade Tarragon Mayonnaise Recipe courtesy Emeril Lagasse, 2004
6 large eggs
Homemade Tarragon Mayonnaise, recipe follows
1/4 cup minced shallots
1/4 teaspoon minced garlic
Pinch cayenne
1 (1-pound) lobster, cooked until tender, tail meat chopped, claw meat left whole
2 cups mesclun greens, washed and spun dry
1 teaspoon olive oil
Salt
Freshly ground black pepper
1 firm, ripe Hass avocado, peeled and seed removed, rubbed with fresh lemon juice to prevent discoloration
8 pencil-thin asparagus spears, blanched and shocked in ice water bath, patted dry
Sevruga caviar, tobiko, golden whitefish or salmon roe, for garnish
Chopped fresh tarragon leaves, for garnish
In a medium saucepan, place the eggs and cover with water by 1-inch. Bring to a boil, reduce the heat to medium-low, and cook the eggs at a bare boil for exactly 10 minutes.
Drain and rinse under cold running water. Place the eggs in an ice bath to cool. When chilled, peel the eggs, cut in half lengthwise, and chop into 1/2-inch pieces. Place in a medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne and mash with a fork to blend. Add the chopped lobster tail meat and additional mayonnaise 1 tablespoon at a time to reach desired consistency. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 24 hours.)
In a bowl, toss the mesclun with the olive oil and salt and pepper, to taste. Arrange across the bottom of on a large plate or platter.
With a thin, sharp knife, cut each avocado half lengthwise almost all the way but not completely through to the other end. Place each half seed side down on the lettuce and gently spread out into a fantail shape. Place the lobster-egg salad in the center of the two avocados and the asparagus spears around the sides of the plate. Top the avocados with caviar, garnish with the tarragon, and serve.
Homemade Tarragon Mayonnaise:
1 large egg
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/2 cup vegetable oil
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
Pinch freshly ground white pepper
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water 2 teaspoons at a time.) Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)
Yield: about 1 1/4 cups
start with a pot of four eggs in cold water, two tbl spoons
salt, bring to a boil, five minutes. Let rest until cool enough
to peel. lge tbl spoon Miricle Whip,diced celery,onion, salt & pepper to taste. Meijer whole grain white bread. ENJOY!
p.s. maybe a good pickle, too!!
SIMPLE EGG MACARONI SALAD
1 (7 1/4 oz.) pkg. Kraft macaroni and cheese dinner
1 (10 oz.) frozen peas
1 med. tomato, chopped
3/4 c. Miracle Whip salad dressing
1/2 c. celery slices
1/2 c. chopped onion
1/2 tsp. salt
Dash of pepper
6 hard-cooked eggs
Prepare Kraft dinner as directed on package. Add peas, tomato, salad dressing, celery, onion and seasoning. Chop five eggs; add to dinner mixture. Mix lightly, chill. Stir in additional salad dressing before serving, if desired. Garnish with remaining eggs, sliced.
LETTUCE AND EGG SALAD WITH CREAM
DRESSING
1 med. head lettuce
3 hard-cooked eggs
Salt and pepper to taste
1 sm. (5 oz.) can evaporated milk
1/3 c. salad dressing
3 tbsp. sugar
2 tbsp. vinegar
Blend 1/3 cup salad dressing and sugar well, add vinegar, and blend until mixture is smooth. Gradually add evaporated milk until mixture is smooth. Pour over torn lettuce and sliced eggs. Toss until lettuce is covered. Garnish with sliced eggs.
Egg Salad with Smoked Salmon and Dill Recipe
ngredients
- 6 eggs
- 2 ounces smoked salmon - finely chopped
- 1 teaspoon dried dill
- 1 teaspoon capers
- 1/4 cup mayonnaise - or more to taste
- 1 teaspoon salt and pepper
- 1 stalk celery - finely chopped
- 1 green onion - chopped
- 14 slices sturdy white sandwich bread or 1 baguette, sliced into 1/2 inch slices and slightly toasted
chives or green onion for garnish - optional
Directions
* In a medium pot filled with salted water, add eggs and bring to a boil.
* Boil for 10 minutes, then run under cool water. Allow to sit for approximately 10 minutes.
* Peel eggs and place into a mixing bowl.
* Chop up the eggs with a knife and fork, add salmon, dried dill, capers, celery, green onion, mayo, salt and pepper - stir until combined and smooth.
* Lay out 7 slices of bread or 10 baguettes that have been browned.
* Spread approximately 1/4 cup of the egg salad on the bread slice or baguettes.
* May trim crusts off of sandwiches if desired.
* Arrange on platter and serve.
Egg and Radish Salad:
40 min 20 min prep
6 servings
1 lb radishes, cleaned,trimmed and sliced
3 hard-boiled eggs, peeled and coursely chopped
1/2 cup sour cream
1 bunch scallions, trimmed and chopped
salt
pepper
2 sprigs fresh dill, chopped
1. Mix all ingredients, except dill, and place in a serving bowl.
2. Dill is the garnish.