Enjoy this list of egg salad recipes in honor of National Sandwich Month and all Egg Holidays!
Egg salad is part of an American tradition of salads involving a high-protein or high-carbohydrate food mixed with seasonings in the form of spices, herbs, and other foods, and bound with an oil-based dressing. Its siblings include tuna salad, chicken salad, potato salad, ham salad, pasta salad, lobster salad, crab meat salad, etc.
Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and
paprika.
A closely related sandwich filler known worldwide, is Egg Mayonnaise, where chopped hard-boiled egg is mixed with only mayonnaise.
Egg salad can be made creatively with any number of other cold foods added. Tomatoes, onions, lettuce, pickles, pickle relish and cucumber are common. Other variations can include cooked lentils, peas, beans, olives, peppers, or cottage cheese.
Nutrition
Eggs are one of the most highly nutritional foods that you can eat. In fact, one average sized egg contains about 75 calories, 6.25 grams of protein, and 220 milligrams of cholesterol. It also contains large amount of vitamins, minerals, macro and micronutrients (including but not limited to: carotenoids, choline, betaine, and many others). In essence, in one small package, eggs provide our bodies with essential amino acids.
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Recipe: Old Fashion Egg Salad
- 1/4 cup Mayonnaise
- 2 teaspoons Lemon juice
- 1 teaspoon Dried minced onion
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 6 Hard-boiled eggs
- 1/2 cup Finely chopped celery
In a bowl, combine mayonnaise, lemon juice, onion,
salt and pepper. Add eggs and celery then mash. Cover
and chill. Serve on a lettuce leaf or spread on bread.
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Recipe: My Youtube Video for National Egg Salad Week from over 15 years ago! Yep way back in 2007!
- 3 large hard boiled eggs
- 1 tablespoon grated cheddar cheese
- 1 tablespoon chopped onions
- (dryied minced onions work also)
- 1 or 2 tablespoons chopped celery
- 1/2 teaspoon yellow mustard
- 3 tablespoons mayonnaise
- 1/4 teaspoon Mrs. Dash table blend
- salt & pepper to taste.
mix well / refrigerate
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Recipe: Breakfast Bacon & Cheese Egg Salad
This recipe served me well for many ah breakfast! Yep.... you don't have to eat egg salad sandwiches just for lunch ya know. Hey.... it is bacon and eggs!
- 6 Hard-boiled Eggs, peeled and chopped
- 1/2 cup Mayonnaise
- 1 Celery Stalks finely chopped
- 1 Green Onion or Scallion Sliced
- 4 strips chopped Bacon - cooked crisp & drained
- 2 tablespoons Fresh Parsley, finely chopped
- 1/4 cup grated cheddar cheese
- 1 teaspoon mustard
- Salt & Black Pepper to taste
Mix & mash all together. Serve on toasted bread.
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Recipe: Bacon & Horseradish Egg Salad
This is my favorite egg salad recipe because I'm crazy about horseradish and I'm crazy about bacon.
- 6 Hard-boiled Eggs, peeled and chopped
- 1/2 cup Mayonnaise
- 1 Celery Stalks finely chopped
- 1 Green Onion or Scallion Sliced
- 4 strips chopped Bacon - cooked crisp & drained
- 1 tablespoons cream Horseradish
- 2 tablespoons Fresh Parsley, finely chopped
- 1 teaspoon mustard
- Salt & Black Pepper to taste
Instructions: Mix and mash all together.
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Low-Fat Yolkless Egg Salad
- 6 large Eggs; hard-cook -- discard yolk for another use.
- 3 tablespoons Sweet pickle relish
- 2 tablespoons Green onions -- chop fine
- 1 tablespoon Pimiento; dice -- opt
- 1/2 cup Cooked -- mashed potatoes
- 3 tablespoons No-fat mayo
- 1 tablespoon Creamy mustard blend
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 teaspoons Curry powder -- opt
Chop egg whites. Combine egg whites, relish, green onions and pimientos; set mixture aside. Combine mashed potatoes and next 4 ingredients; stir in curry powder. Fold into egg mixture. Serve as a salad, sandwich filling or stuffing for veggies.
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Dill Egg Salad
This egg salad is for all those who love the herb Dill!
- 8 eggs
- 1/4 cup mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion, minced
- salt and pepper to taste
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove
from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
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Kickin Egg Salad
We call this one kickin because of the red pepper in it.
If you like red pepper then you will love this one.
- 4 boiled eggs
- 1/4 cup mayonnaise or fat-free mayonnaise
- 1/4 cup light sour cream
- 1 teaspoons mustard
- 1 teaspoon red pepper
- 1 stalk celery, finely chopped
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon paprika
- salt and pepper to taste
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resource / gone-ta-pott / my youtube / wikipedia /
