egg salad

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

mayonnaise

Greek yogurt

tbsp. red wine vinegar

Kosher salt

black pepper

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

Nothing is more picnic perfect than a creamy egg salad recipe!

Egg Salad

eggs

mustard

green onion (thinly sliced)

rib celery (finely diced)

dill (chopped)

Cut eggs in half. Remove yolks and chop whites.

Mash yolks with mayonnaise, mustard and salt &amp; pepper to taste until smooth and creamy.

Add remaining ingredients and stir well.

Serve on bread or over lettuce.

https://content.jwplatform.com/videos/bsnrHJin.mp4

The Best Egg Salad Recipe is an easy favorite! Nothing is more picnic perfect than hard boiled eggs mixed with mayo and a pinch of mustard and of course crunchy with celery and green onions!

Whether you make an egg salad sandwich or a healthy egg salad using lettuce or low carb wraps, nothing says ‘all American’ like and egg salad!

Best Ever Egg Salad

Whether you pile it on greens, spread it on crackers or make it a sandwich this Classic Egg Salad Recipe is a comforting, delicious meal.

Classic Egg Salad Recipe

celery

red onion

onion powder

paprika

salt (or

black pepper (to taste)

Peel and chop the eggs and transfer them to a medium mixing bowl. Add the mayonnaise, mustard, celery, onion, onion powder, paprika, salt, and pepper. Stir to combine the mixture.

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

The Best Egg Salad Recipe

hard eggs,

lemon

celery (about 1 small stalk)

parsley leaves

salt and black pepper

Bread, lettuce, and thinly sliced radishes,

Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

These simple sandwiches are delightful to eat. They are very popular in Japan and can be purchased at convenience stores. Now you can make it at home, too!

Japanese Egg Salad Sandwiches

bread

tbsp kewpie mayonnaise

salt and pepper (to taste)

scallions (thinly sliced (optional))

Remove crusts from bread slices.

Cut eggs into fourths. Add eggs, mayonnaise into food processor and blend until desired consistency. You can let the eggs be completely blended or let them remain as small chunks. Season with salt and pepper to taste. Add more mayonnaise if needed.

If you are using scallions, stir them in.

Spread egg filling evenly across four of the bread slices. Place remaining slices over filling. Slice sandwiches in half and serve.&nbsp;

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!

Classic Egg Salad

salt

sweet paprika (for garnish)

chives (for garnish)

Combine all the ingredients and refrigerate until ready to eat.

This egg salad sandwich is a favorite for folks who want something packed with flavor!

Deluxe Egg Salad

pickle juice

cream cheese,

dijon mustard

celery salt

paprika `

shallots,

bacon,

In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs.

Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes.

Peel the eggs under water and pat dry with a paper towel and then chop.

Add chopped eggs to a large mixing bowl. Stir in the pickle juice, cream cheese, mayonnaise, dijon mustard, celery salt, paprika, salt, pepper, shallot, and bacon.

This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers. If you have hard-boiled eggs on standby, you&#039;ll be eating in 10 minutes or less!

mayonnaise (or less to taste (see note 1))

celery rib (finely chopped)

onion (minced)

parsley

dijon mustard ((see note 3))

lemon juice ((from 1 lemon))

Salt and black pepper

In a large bowl, add mayonnaise, celery, onion, parsley, mustard, and lemon juice. Stir to combine.

Gently fold in the eggs. Season to taste with additional salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon of pepper). Serve on bread, toast, lettuce, or with crackers.

My easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal.

Easy Egg Salad

Dijon mustard

plain Greek yogurt

¼ teaspoon each of salt and pepper (or to taste)

red onion (or to taste)

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.

Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.

In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.

Chop the eggs and add them to the bowl, along with the chopped red onion.

Stir until well combined.

Taste and season, as needed.

Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

Creamy and tangy egg salad with pasture raised eggs and avocado oil mayonnaise. The perfect clean keto lunch recipe.

For the Salad:

pasture raised eggs

pickles (chopped)

onions

parsley (chopped)

For the dressing

avocado oil mayonnaise

capers (finely chopped)

tamari soy

sesame oil

Unrefined salt & fresh black pepper

Bring a medium size pot of water to a boil and make sure there is enough water to cover the eggs by 2 inches. Add the eggs to the water and once it returns to a boil cook for 11 minutes. Drain the hot water and run the eggs under cold water submerged in the same pot for 3 minutes. While they are soaking, gently crack the shells so the water can get between the shells and the egg whites. This will make peeling easier.

Meanwhile, make the dressing by adding all of the ingredients to a bowl along with a punch of salt and pepper. Check for seasoning, the dressing should be very tangy, adjust with more lemon juice or mustard if needed. Chop the pickles, green onions, parsley, and add to a large bowl.

To peel the eggs, roll them on a cutting board with a touch of pressure to the shells crack all over. Then hold the eggs under running water and the shells will peel away very easily. Chop the eggs to your desired consistency, I like it chunky, and add to the bowl with the pickles and herbs. Add enough mayonnaise dressing to coat very well and mix. Check for seasoning and enjoy!

The egg salad will last in the fridge for 3 days and can’t be frozen!

It's time for another Bobby's kitchen basic recipe, and today I want to share my egg salad recipe that is made with best in class ingredients. We are talking organic pasture raised eggs, avocado oil mayonnaise, fermented pickles, and most importantly it tasty as can be! This egg salad recipe is easy to make, but with the right ingredients and a few flavor tips, it will be your new favorite way to make it! Mad love..Bobby, Dessi, Rose, and Art! XOXO

RECIPE: https://www.flavcity.com/egg-salad-recipe/

Check out our Keto Cookbook: https://amzn.to/2TOHWJL

Macros per serving of egg salad, recipe makes 3 servings: 
323 calories
1.45 grams of net carbs
2 grams of total carbs
29 grams of fat
12.9 grams of protein
Less than 1 gram of fiber

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My BEST Egg Salad Recipe w/ Pasture Raised Eggs & Avocado Oil Mayo

This satisfying classic egg salad, loaded with flavors and textures, is going to be your new favorite thing to cook in your Instant Pot!

Instant Pot Egg Salad

½ medium celery (finely chopped)

pickle (finely chopped)

mayo

chives

lemon juice

Bread desired)

Spray an oven-safe pan that fits inside your Instant Pot with a cooking spray. (I used 7-inch cake pan in my 6qt Instant Pot.)

Crack the eggs into the prepared pan.

Pour 1-2 cups of water into the inner pot of Instant Pot and place a trivet. (1 cup of water in 6qt IP, and 2 cups in 8qt IP.)

Now carefully lower the pan with eggs.

Cover and make sure the valve is set to sealing.

Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 6 minutes for my IP to come to pressure.)

Once the time is up, allow the pressure to release naturally for 3 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.

Remove the pan with eggs and invert it onto a cooling rack. Cool completely.

To chop the eggs, place a cooling rack over a bowl and push the egg through the rack, as pictured below. Or you can simply chop it with a knife.

Add the remaining egg salad ingredients and mix well.

Serve with bread, or eat it by spoon.

Store the leftovers in an airtight container in the fridge for 3 days.

No peeling, no chopping! This Instant Pot Egg Salad comes together fast and easy in less than 30 minutes! 

In this video, not only am I going to show you how to make this delicious egg salad, I'm actually going to walk you through how to use an Instant Pot. If this recipe won't convert you into Instant Pot fan, I don't know what will. ;)

PRINT THE RECIPE: https://www.busycooks.net/instant-pot-egg-salad/

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00:00:47 - Instant Pot Egg Salad ingredients
00:01:52 - What type of liquid and how much liquid to use in Instant Pot
00:02:57 - Check the sealing ring position
00:04:10 - How long it really takes for Instant Pot to cook food
00:05:09 - How to shorten Instant Pot pressure build-up time
00:06:24 - What is Instant Pot Pot-in-Pot (PIP) cooking method
00:07:22 - What is NPR and QPR?
00:09:14 - How to quick release pressure in Instant Pot
00:10:08 - Instant Pot lid holder
00:10:50 - How to turn on/off sound on Instant Pot
00:11:40 - How to chop egg loaf without a knife

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how to use an instant pot - beginner's guide with lots of tips! Plus, no peel egg salad recipe.

This super simple Egg Salad is truly the best! A foolproof recipe that is perfect for school lunches, potlucks, picnics, or an easy weeknight dinner. Serve it as a sandwich or in lettuce wraps for a low carb option. Either way, it is absolutely delicious!

Easy Egg Salad Recipe

dill pickle (, diced small)

dill pickle juice

yellow mustard

sugar

pepper

paprika (, optional)

Start with hard boiled eggs that have cooled.

Peel and chop the eggs small.

Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs. Dust with some paprika, if desired.

Serve as a side or on rolls and enjoy!

https://embed.mediavine.com/videos/k2up9mqduuypxsemnp0o

This easy Egg Salad is super simple and creamy delicious! A must at any summer BBQ, picnic, or get together.

The easiest Egg Salad Recipe. Hard-boiled eggs with chives, dill, celery and onion in the creamiest Dijon mayonnaise dressing.

Egg Salad Recipe with the Best Dressing

Tbsp celery (finely chopped)

Tbsp red onion (finely chopped)

Tbsp dill (chopped)

Tbsp chives (chopped)

tsp salt

tsp ground pepper

garlic clove,

Cook eggs and cool. Once cooled, peel and chop eggs (we like ours chunky) and place into a salad bowl.&nbsp;

Add finely chopped celery, red onion, dill and chives.&nbsp;

In a separate bowl, combine ingredients for the dressing. Gently stir dressing into the egg salad until coated and serve.&nbsp;

A classic egg salad recipe that&#039;s easy to make and tastes amazing. Perfect hard boiled eggs and fresh ingredients makes it the BEST egg salad recipe. Watch the video above to see how quickly it comes together!

BEST Egg Salad

eggs (room temperature)

red onion (finely diced)

tbs parsley (finely diced)

tbs chives (finely diced)

Boil

Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.&nbsp;

Cool

Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.

Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.

Serve

Season with salt and pepper and serve in a bowl, in a sandwich, or in a wrap.

Egg salad! The classic egg salad recipe that can be eaten plain with a fork, turned into a delicious sandwich or made into a veggie-packed collard wrap.

With just a handful of ingredients including hard boiled eggs, mayonnaise, Dijon mustard, red onion and fresh herbs it's a quick and easy recipe that's filling and nourishing for lunch. It's perfect for an Easter recipe, picnic, potluck or barbecue. It's also healthy, gluten-free, paleo, Whole30, low-carb and keto friendly.

Make sure to watch my video on how to boil the perfect soft and hard boiled egg and read the full blog post below for more tips.

Egg Salad Recipe: https://bit.ly/2uWRTtV

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#eggsalad #eggsaladrecipe #eggrecipes

EGG SALAD | how to make the BEST egg salad recipe + collard wrap

This Perfect Egg Salad recipe will knock your socks off! It's the perfect balance of flavors and the secret ingredient? It makes all the difference.

Perfect Egg Salad

horseradish

sweet pickle relish

dill

Place eggs into the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs with 1 inch of water. Place saucepan over high heat and bring to a boil. Once it comes to a boil, turn of the heat, put a lid on the pan, and let sit for 8 minutes.

Fill a bowl with ice and water. Plunge finished eggs into ice water to stop the cooking process. Peel eggs and chop into bite sized pieces.

Place chopped eggs into a large mixing bowl. Add in mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Chill until ready to serve.

https://embed.mediavine.com/videos/cyq5jbdhrfu2zpxk1kvo

My recipe for Healthy Egg Salad is perfect for lunches. I make it healthier by replacing the mayo with greek yogurt. It's fast, full of flavor and filling!

Healthy Egg Salad

plain non-fat Greek yogurt

lemon zest

celery (chopped)

Cook the eggs on a stovetop for 6 minutes after boiling. Alternatively you can use the oven method or the Instant Pot method.

Peel the eggs and roughly chop; set aside.

In a large bowl, whisk together the Greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped celery and parsley, and stir to combine. Place the chopped eggs into the bowl and stir again to combine with the dressing.

Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.

Egg and Avocado Salad on Toast

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