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Eight Eggceptional Egg Salad Recipes

 

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Everyone’s got an opinion on egg salad.  My favorite is egg white and spinach, rich in protein, low in cholesterol and fat and looks great on the plate.  If you are looking for some new inspiration, check out these eight eggceptional takes on egg salad.  What’s your favorite?

Classic Egg Salad

Cholent Eggs Salad

Egg White and Spinach Salad

Egg Salad with Mushrooms and Onions

Egg Salad with Scallions

Egg and Salmon Sandwich

Curried Egg Salad with Arugula

Egg Salad Sandwiches with Cucumber and Basil

How to Boil an Egg:

In case you are still learning to make the perfect hard boiled egg, here is the way I do it.  Place eggs in a large pot, cover with cold water.  Put the pot covered on high heat until boiling.  Turn off the heat and set the timer for 10 minutes.  After 10 minutes remove lid and pour eggs into a cold bowl.  Allow cold running water to pour over eggs until they are cool to the touch.  Then peel, I find it easier to peel if done immediately.  Then use in your favorite egg salad recipe.

Get “eggcited” for our spotlight on Six Super Slaws coming next week.

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

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2 Responses to Eight Eggceptional Egg Salad Recipes

  1. avatar says: Ruchama

    What you need to add is one of the many great recipes for tofu eggless egg salad. It’s amazing how good it is. I even do a trick with tofu as an egg mimosa style topping for spinach salad: one block of firm (regular not the aseptic packaged kind, but the Japanese smooth style if possible). Split roughly in half. Mash up one half with a potato masher or fork, adding tumeric until the little bits resemble egg yolk. Sprinkle this onto the spinach salad. With a box or hand grater, held over the salad, grate the remainder on the largest group of holes. Lightly toss in. This presentation actually fools the eye enough to nearly fool the palate and no cholesterol! I noted, by the way, the many vegan and vegan friendly recipes in the current Joy of Kosher. Thanks!!!

  2. Great comment Ruchmana – I love the sounds of this – can you try and take a picture next time you make it and post the recipe using this link when signed in, it will be easier for us to find it in the future and I would love to see how it looks: http://joyof.kosher.com/submit-a-recipe/

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