Egg Salad Recipes
Mexican Street Corn Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons crumbled Cotija cheese
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, sour cream, Cotija cheese, lime juice, cilantro, chili powder, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Serve the Mexican street corn egg salad on tortillas or as a topping for grilled corn.
Curry Chicken Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1 cup cooked chicken breast, diced
1/4 cup mayonnaise
1 tablespoon Greek yogurt
1 tablespoon curry powder
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, diced chicken breast, mayonnaise, Greek yogurt, curry powder, cilantro, red onion, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Serve the curry chicken egg salad on a bed of lettuce or as a filling for wraps.
Italian Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons diced salami
2 tablespoons diced roasted red peppers
1 tablespoon chopped fresh basil
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, salami, roasted red peppers, basil, Parmesan cheese, salt, and pepper.
Mix well until all the ingredients are thoroughly mixed.
Serve the Italian egg salad on crusty bread or as a filling for paninis.
Buffalo Ranch Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons buffalo sauce
1 tablespoon ranch seasoning mix
1 tablespoon finely chopped celery
1 tablespoon finely chopped green onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, buffalo sauce, ranch seasoning mix, celery, green onion, salt, and pepper.
Stir well until all the ingredients are evenly incorporated.
Serve the buffalo ranch egg salad on lettuce wraps or as a topping for crispy chicken sandwiches.
Spinach and Feta Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons crumbled feta cheese
1 cup fresh spinach leaves, chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped green onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, feta cheese, spinach leaves, dill, green onion, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Serve the spinach and feta egg salad on whole wheat bread or as a filling for pita pockets.
Waldorf Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons chopped apple
2 tablespoons chopped celery
2 tablespoons chopped walnuts
2 tablespoons raisins
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, apple, celery, walnuts, raisins, salt, and pepper.
Stir well until all the ingredients are evenly mixed.
Serve the Waldorf egg salad on croissants or as a topping for salad greens.
Greek Yogurt Ranch Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup Greek yogurt
1 tablespoon ranch seasoning mix
1 tablespoon chopped fresh dill
1 tablespoon finely chopped red onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, Greek yogurt, ranch seasoning mix, dill, red onion, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Serve the Greek yogurt ranch egg salad on whole grain bread or as a filling for lettuce wraps.
Cranberry Walnut Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, dried cranberries, walnuts, parsley, salt, and pepper.
Stir well until all the ingredients are evenly mixed.
Serve the cranberry walnut egg salad on toasted bread or as a filling for phyllo cups.
Dill Pickle Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons diced dill pickles
1 tablespoon diced red onion
1 tablespoon chopped fresh dill
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, diced dill pickles, red onion, dill, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Serve the dill pickle egg salad on rye bread or as a topping for crackers.
Lemon Herb Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, parsley, chives, lemon juice, lemon zest, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Serve the lemon herb egg salad on whole grain toast or as a filling for lettuce wraps.
