EGG SALAD MUSTARD RECIPES

Name: Curly Endive Salad With Mustard Dressing, Egg and Gruyère
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large eggs, at room temperature; Ice water; 3 tablespoons red wine vinegar; 2 teaspoons Dijon mustard; 1 small garlic clove, grated or mashed to a paste; 1/4 cup extra-virgin olive oil; Salt and black pepper; 4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried; About 2 ounces Gruyère

CURLY ENDIVE SALAD WITH MUSTARD DRESSING, EGG AND GRUYèRE ...

Curly Endive Salad With Mustard Dressing, Egg and Gruyère ... image

This wintry salad uses the pale center leaves of the curly endive — save the outer leaves for another use, like adding to a soup — but you could also combine them with Belgian endive and Chioggia, Treviso or speckled Castelfranco radicchio. As for the eggs, which add heft, cook them as you prefer, with a runny, gooey or moist yolk.

Provided by David Tanis

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large eggs, at room temperature
Ice water
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, grated or mashed to a paste
1/4 cup extra-virgin olive oil
Salt and black pepper
4 large handfuls tender, pale curly endive (from the center of 2 medium heads), washed and dried
About 2 ounces Gruyère

Steps:

Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

TUNA EGG SALAD - SKINNYTASTE

Tuna Egg Salad - Skinnytaste image

Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead.

Provided by Gina

Categories Lunch

Total Time 15 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

2 hard boiled eggs
1 2.6 oz packet light tuna in water (I use less sodium )
1 tablespoon mayonnaise ((check labels for whole30))
2 tablespoons chopped red onion
salt and pepper (to taste)

Steps:

Chop the eggs and add them to a bowl with the tuna, mayo and red onion.
Mix to combine and season with salt and pepper to taste.
Eat right out of the bowl with a spoon or piled on a piece of toast, in a wrap, over greens, etc.

Nutrition Facts : ServingSize 1 salad, Calories 316 kcal, CarbohydrateContent 4 g, ProteinContent 30 g, FatContent 20 g, SaturatedFatContent 3 g, SodiumContent 420 mg, CholesterolContent 450 mg

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