EGG WHITE SALAD RECIPES RECIPES

Name: Classic Egg Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 6 hard boiled eggs (peeled and chopped); 3 tablespoons mayonnaise; 1 teaspoon finely chopped red onion; 1/4 teaspoon kosher salt; fresh black pepper (to taste); 1/8 teaspoon sweet paprika (for garnish); chopped chives (for garnish)

CLASSIC EGG SALAD RECIPE - SKINNYTASTE

Classic Egg Salad Recipe - Skinnytaste image

This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!

Provided by Gina

Categories Breakfast Brunch Lunch Salad

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

6 hard boiled eggs (peeled and chopped)
3 tablespoons mayonnaise
1 teaspoon finely chopped red onion
1/4 teaspoon kosher salt
fresh black pepper (to taste)
1/8 teaspoon sweet paprika (for garnish)
chopped chives (for garnish)

Steps:

Combine all the ingredients and refrigerate until ready to eat.

Nutrition Facts : ServingSize 1 /2 cup, Calories 185 kcal, CarbohydrateContent 1 g, ProteinContent 9.5 g, FatContent 15.5 g, SaturatedFatContent 3.5 g, CholesterolContent 282 mg, SodiumContent 215.5 mg, SugarContent 2 g

MINI EGG SALAD SANDWICHES RECIPE | TRISHA YEARWOOD | FOO…

Mini Egg Salad Sandwiches Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories appetizer

Total Time 3 hours 55 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 dozen large eggs
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons yellow mustard
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
10 slices white country bread

Steps:

In a large stockpot, cover the eggs with water so they are completely submerged and bring to a boil on the stovetop. Turn off the heat, cover and let the eggs cook in the water for 20 minutes. Pour the hot water off the eggs and replace with cold water. Let the eggs sit for 5 minutes. Crack and peel the eggs, place them in a plastic bag and refrigerate until cold, at least 3 hours or overnight.
Using an egg slicer or a knife, finely chop the boiled eggs. Add to a large bowl. Add the mayonnaise, chives, mustard, salt and pepper and mix until blended. Spread the egg mixture on the bread and make sandwiches. Cut each sandwich into 3 wedges.

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This classic egg salad recipe can be enjoyed for breakfast on toast, or for lunch in a wrap, over salad or in a sandwich. Sometimes I just eat it with a spoon right out of the container!
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Combine all the ingredients and refrigerate until ready to eat.

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