Egg Salad Recipes
Greek Orzo Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1 cup cooked orzo pasta
1/4 cup diced cucumber
1/4 cup diced red bell pepper
2 tablespoons chopped Kalamata olives
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Lemon juice (optional)
Instructions:
In a bowl, combine the chopped eggs, cooked orzo pasta, cucumber, red bell pepper, Kalamata olives, feta cheese, parsley, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Squeeze some fresh lemon juice over the salad for an extra burst of flavor if desired.
Serve the Greek orzo egg salad as a satisfying and flavorful side dish or light meal.
Bacon Ranch Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons chopped cooked bacon
1 tablespoon chopped fresh chives
1 tablespoon ranch seasoning mix
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, sour cream, bacon, chives, ranch seasoning mix, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Adjust the seasoning if needed.
Serve the bacon ranch egg salad on bread, in lettuce wraps, or as a dip with crispy vegetables.
Cucumber and Dill Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons chopped cucumber
1 tablespoon chopped fresh dill
1 tablespoon finely chopped red onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, cucumber, dill, red onion, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Adjust the seasoning if needed.
Serve the cucumber and dill egg salad on whole grain bread, as a filling for wraps, or on a bed of lettuce.
Curry Cauliflower Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
2 cups cooked cauliflower florets, chopped
1/4 cup mayonnaise
1 tablespoon Greek yogurt
1 tablespoon curry powder
1 tablespoon chopped fresh cilantro
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, cauliflower, mayonnaise, Greek yogurt, curry powder, cilantro, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Adjust the seasoning if needed.
Serve the curry cauliflower egg salad on toasted bread or as a side dish with grilled chicken or fish.
Avocado Lime Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1 ripe avocado, mashed
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mashed avocado, lime juice, cilantro, red onion, salt, and pepper.
Mix well until all the ingredients are thoroughly incorporated.
Adjust the seasoning if needed.
Serve the avocado lime egg salad on whole grain bread, as a topping for salads, or in lettuce wraps.
Sriracha Lime Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons Sriracha sauce
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped green onion
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, Sriracha sauce, lime juice, cilantro, green onion, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Adjust the seasoning if needed.
Serve the Sriracha lime egg salad on bread, in wraps, or as a spicy topping for burgers.
Southwest Quinoa Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1 cup cooked quinoa
1/4 cup black beans, rinsed and drained
1/4 cup corn kernels (fresh or canned)
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Lime juice (optional)
Instructions:
In a bowl, combine the chopped eggs, cooked quinoa, black beans, corn kernels, red bell pepper, green bell pepper, cilantro, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Squeeze some fresh lime juice over the salad for added tanginess if desired.
Serve the southwest quinoa egg salad as a protein-packed side dish or a filling lunch option.
Pimento Cheese Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons diced pimentos
2 tablespoons shredded cheddar cheese
1 tablespoon chopped fresh chives
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, pimentos, cheddar cheese, chives, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Adjust the seasoning if needed.
Serve the pimento cheese egg salad on bread, in lettuce wraps, or as a filling for stuffed tomatoes.
Cranberry Almond Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons dried cranberries
2 tablespoons chopped almonds
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, dried cranberries, almonds, parsley, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Adjust the seasoning if needed.
Serve the cranberry almond egg salad on whole grain bread or as a filling for lettuce wraps.
Buffalo Blue Cheese Egg Salad.
Ingredients:
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons buffalo sauce
2 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped eggs, mayonnaise, buffalo sauce, blue cheese, chives, salt, and pepper.
Stir well until all the ingredients are thoroughly mixed.
Adjust the seasoning if needed.
Serve the buffalo blue cheese egg salad on bread, in lettuce wraps, or as a topping for sliders.
