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Fancy Egg Salad

Fancy Egg Salad



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You'll Never Look at Egg Salad the Same After This Recipe

Made with a combo of fresh herbs, shallots, a dash of mustard, and red beets, this egg salad is about to become your weekly go-to. Feeling fancy? Pair it with a refreshing Michelob ULTRA, which has only 95 calories and 2.6 carbs per serving.

Ingredients

  • 4 medium red beets, scrubbed
  • 4 tablespoons olive oil, divided
  • black pepper, freshly ground
  • 1 small shallot, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1/4 cup dill sprigs, coarsely chopped
  • 4 slices whole grain bread, toasted
  • flaky sea salt, for serving

Recipe Preparation

  • Rub beets with 1 tablespoon olive oil and season with salt and pepper and wrap in foil and bake until cooked through, or a knife can be easily inserted in the beet, about 45 minutes. Let cool, peel, and cut into 1-inch pieces. In a large bowl, whisk together shallot, vinegar, mustard, honey, and remaining olive oil and season with salt and pepper. Add the beets and toss to combine, allow the beets to marinate about 15 minutes.

  • Meanwhile, bring a medium pot of water to a boil. Add the eggs and simmer on medium heat for 8 minutes. Drain and cool the eggs in ice water. Peel and set aside.

  • Before serving, add the dill to the beets and serve with the eggs and toasted bread.


Best-Ever Egg Salad

It's good to have a classic egg salad recipe up your sleeve. You can get creative with mix-ins and seasonings (lookin' at you, Cobb Egg Salad), but this recipe is the perfect base.

How long does egg salad keep?

Kept in an airtight container in the refrigerator, egg salad can last somewhere between 3 and 5 days. General rule of thumb: If it starts to smell funky, it's time to go.

Does this make a good sandwich?

The best. Egg salad sandwiches are highly underrated in our opinion. You can throw a scoop between any type of bread you like, but we like something a little bit crusty for a contrast of textures.

What can I use to replace the mayo?

Greek yogurt is a great substitute for mayo. We suggest using full fat greek yogurt since it has a smoother, less chalky texture than the low fat stuff. If all you've got is low fat yogurt, try only substituting half the mayo, so you can maintain the creamy texture while still cutting some calories.

Can I use a different type of mustard?

Totally! We love whole grain mustard, but Dijon would also be delicious. Just don't leave it out! Mustard gives egg salad a much-needed tang. Trust us, you'll miss it if it's not there.

What are some other mix-ins I could add to my egg salad?

So many things! Try adding briny foods like pickles or horseradish for some added brightness. If you'd like to add more vegetables, quartered cherry tomatoes, chopped cucumbers, or even chopped bell peppers would be delicious. In terms of herbs, pretty much anything goes. Basil, tarragon, parsley, cilantro, or any combination of several herbs would be delicious. Just make sure to stick to freshly chopped herbs, egg salad isn't the best place for dried herbs. In terms of spices, feel free to experiment with your favorites. Looking for heat? Try a little cayenne. Want to add more flavor? Give cumin or garlic powder a try.

How do I boil eggs?

So glad you asked! Check out our step-by-step guide for how to hard boil eggs to get 'em right every time.

Have you made this recipe? Let us know how it went in the comments below.


Our Best Egg Recipes

Whether you're craving sunny-side-up, over-easy or hard-boiled eggs, we've got just the recipe for you — plus even more egg-cellent ways to enjoy this breakfast staple.

Related To:

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

©2013,Television Food Network, G.P. All Rights Reserved

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Recipe for Egg Salad

Ingredients

  • 8 hard-boiled eggs (figure two eggs per person)
  • 1/2 cup mayo (or to your preference)
  • salt and pepper to taste
  • any of the optional add-ins or serving variations below

Peel eggs and toss into a bowl.(Read How To Boil an Egg and Peeling Hard-Boiled Eggs for perfect eggs—easy to peel and a beautiful color.)

Chop or mash the eggs, based on your preference.

Add mayonnaise one spoonful at a time to your desired creaminess.

Salt and pepper to taste. Add your add-in of choice, if any. (We usually add a squirt or two of mustard.) Combine.

Serve as is or on bread, a bagel, or in a tortilla. We usually serve ours on this simple homemade bread.

Optional add-ins

  • mustard
  • chopped onion
  • chopped celery
  • chopped bacon
  • tuna
  • curry powder
  • chopped ham
  • pepperoncini or your pepper of choice
  • thawed, cold peas
  • See the comments for more!

Optional sandwich serving variations

  • lettuce
  • tomato
  • bacon
  • sprouts
  • avocado slices
  • sliced cucumbers
  • tortillas
  • your favorite bread
  • bagels

I recently heard of a creative cook spreading egg salad on one half of a tortilla, adding cheese, folding it in half, and heating it on a griddle—egg salad quesadilla! Olé!


Recipe Summary

  • 1 dozen large eggs
  • 1 1/2 cups mayonnaise
  • Salt and freshly ground pepper
  • 2 whole loaves pumpernickel bread, unsliced

Make egg salad: Place eggs in a large saucepan, and add enough cold water to cover by 3 inches. Bring water to a boil over high heat. Cook 1 minute, and remove from heat cover, and let stand 10 minutes. Remove eggs from pan, and rinse under cold water to stop cooking.

Peel eggs, and finely chop. Place in a large bowl, and add 1 cup mayonnaise stir to combine. Season with salt and pepper stir again to combine. Cover with plastic wrap, and refrigerate until needed.

Make pinwheels: Using a serrated knife, remove crust from all sides of bread loaves. Cut each loaf lengthwise into long 1/2-inch-thick slices. Spread a dab of remaining 1/2 cup mayonnaise on one side of each slice, and top with a thin layer of egg salad. Roll each slice into a log, starting at one of the short ends wrap well in plastic wrap, and refrigerate overnight. Just before serving, thinly slice crosswise into pinwheels with a serrated knife.


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Fancy Egg Salad - Recipes

I’m going to make a confession guys, this egg salad is (as the title suggests) fancy and high-maintenance.
Made from a few ordinary ingredients it's more than the sum of its parts: well balanced, with bright fresh flavors, and a texture that spans from rich and creamy to crunchy.
It really has it all.

Of course any great egg salad starts with perfectly boiled eggs, with a just cooked but not chalky yolk and tender whites.
Good cooking technique also guarantees that you don’t get any dark grey rings around the yolks.
Most egg salads tend to be heavy, laden affairs. This one’s not.
It tastes bright and fresh, despite being rich and oh-so.creamy. The secrets are lemon juice and Greek yogurt.

This Fancy Egg Salad is all the proof you ever need that a sandwich made of hard-boiled eggs can be appetizing to both the eyes and the tastebuds.
For the bread I recommend whole grain bread (I used a gluten-free Rustic Country Loaf from BTW Bakery, that is to-die-for) toasted and sliced on the thin side.
Toasting helps deter the sog-factor and the crunch (from the bacon, celery, and shallots) is critical to counter the mush factor of the eggs. Eggs pair beautifully with fresh parsley.
The Greek yogurt and the mayonnaise are just enough to bind the egg mixture together.
All in all a perfect egg salad, just a bit fancy.

Fancy Egg Salad Print this recipe!
Adapted from NYTCooking

Ingredients
Serves 4

4 eggs
1 tablespoon chopped fresh parsley
1 tablespoon capers, roughly chopped
1 small shallot, finely chopped
2 slices of bacon, cooked until crisp and crumbled
1 tablespoon Greek yogurt
1 tablespoon mayonnaise (make your own mayonnaise with this recipe)
1 teaspoon lemon juice
Salt and pepper to taste

Put eggs in a medium saucepan and cover them with cold water by ½ inch. Bring to a gentle boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 8 minutes.
When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.
Peel the eggs and roughly chop them.
Toss the eggs in a medium bowl with parsley, capers, shallots, and bacon. Then add Greek yogurt, mayo, and lemon juice and mix well.
Take a taste and season with salt and pepper.
Serve with toasted fresh bread, on hearts of romaine, endive or in a salad.

One serving yields 119 calories, 9 grams of fat, 2 grams of carbs, and 8 grams of protein.


Watch the video: Lehký cottage salát (August 2022).