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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon balsamic vinegar pumpernickel rounds |
||
| Calories 151 | ||
| Calories from Fat 103 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 216mg | 72% | |
| Sodium 214mg | 8% | |
| Potassium 93mg | 2% | |
| Total Carbohydrate 5.4g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 1.8g | ||
| Protein 6.6g | 13% | |
Eggstatic Egg Salad
By: TOOLBELT DIVA
Aug 11, 2004
I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.
SERVES 6 -8
Ingredients
- 6 large eggs, unbroken
- 1 stalk celery, complete with leaves chopped fine
- 2 tablespoons fresh chives, chopped fine
- 1 tablespoon fresh Italian parsley, chopped fine
- 1/8 teaspoon coarse black pepper
- 1/4 teaspoon balsamic vinegar
- 1/2 cup mayonnaise, more if desired for consistency
- 24-40 slices pumpernickel rounds or rye bread or crackers
Directions
1
Place unbroken eggs in a pan of cold water.2
Turn on cook top burner.3
Place pan of eggs on burner and bring to a boil.4
Turn down heat on element and allow to continue boiling for approximately 5 minutes.5
Remove from stove element and set aside.6
In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.7
Remove eggs from pan of water.8
With the blade of a table knife, chop the cooked eggs in half.9
Scoop out the cooked eggs; discard the shells.10
With a kitchen fork, crush the cooked egg halves.11
Transfer vegetables to crushed eggs.12
Mix well with mayonnaise.13
Add more mayonnaise as you wish for personal consistency preference.14
Spread mixture generously on bread (s) or crackers of your choice.15
Serve to squeals of delight.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: xinawood
On Nov 12, 2009
This is absolutely delicious! To make a healthy lunch for myself, I spread a heaping tablespoonful of this egg salad on a large tortilla, covered the spread with about 3/4 cup of baby spinach, sprinkled a few sliced up kalamata olives and rolled it up. It was just the right thing to fill my pregnant belly and cravings 
From: ms_bold
On Aug 12, 2004
This is a very interesting variation of an old standby. I liked the subtlety of the chives and the hint of tartness provided by the vinegar. I used white wine balsamic vinegar, so as not to cloud the delicate yellow hue of the salad. On its own, I felt the salad needed a bit of salt...but spread on toasted slices of cocktail rye the flavors of the bread and salad melded wonderfully. My lunch was completed with a glass of low sodium vegetable juice. This shall be repeated.
From: Evil Genius
On Mar 29, 2008
Well I have to agree with everyone else. This is the best egg salad I've ever tasted. It's also the ONLY egg salad I've ever tasted. I've always been grossed out by the idea of it. but my wife wanted egg salad this past Easter to use up the eggs so I found this recipe and trusted the reviews. let's just say we all ate it with gusto - even my 3 year old. I really enjoyed this. My only alteration was to ad a pinch of kosher salt (which I'm not sure it really needed after all - might be better to add it as you eat it if you want it saltier.) I just made chicken salad using the same recipe but substituting leftover chicken for the eggs and it is also really good.
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