Three Many Cooks: Egg Salad: Three Many Cooks tell you how whip up an amazing and eggs-cellent egg salad for Easter.
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From the Cooks
Sharon: I’m not a big fan of candy, so for me, the best thing about Easter is the leftover egg salad. Though all these recipes are delicious, the Indian version is by far my favorite--I sometimes add a few toasted pistachios for extra crunch. (Plus, the curry powder helps obscure the bits of blue and pink dye peeking through.)
Maggy: I've always loved egg salad. When I was young, my best friend's mom made what I thought was the best egg salad in the world. But now I'm older and my palate is a little more diverse, these egg salad recipes are a delicious spin on the original.
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Mediterranean Egg Salad
Ingredients:
6 large boiled eggs, peeled and chopped
¼ cup minced red onion
¼ cup extra-virgin olive oil
¼ cup pitted Kalamata olives, coarsely chopped
1 Tb. lemon juice
2 tsps. minced fresh oregano
Salt and ground black pepper to taste
Steps:
Mix all ingredients in a medium bowl. Serve.
YIELD: 4 servings
Per serving: 258 calories, 3g carbohydrates, 10g protein, 23g fat (5g saturated), 279mg cholesterol, 0mg fiber, 257mg sodium
Mexican Egg Salad
Ingredients:
6 large boiled eggs, peeled and chopped
¼ cup minced sweet white onion
¼ cup extra-virgin olive oil
¼ cup prepared salsa
1 Tb. chopped fresh cilantro
2 tsps. lime juice
1 tsp. ground cumin
Salt and ground black pepper to taste
Optional: minced jalapeño to taste
Steps:
Mix all ingredients in a medium bowl. Serve.
YIELD: 4 servings
Per serving: 238 calories, 3g carbohydrates, 10g protein, 21g fat (4g saturated), 279mg cholesterol, 0mg fiber, 166mg sodium
Indian Egg Salad
Ingredients
6 large boiled eggs, peeled and chopped
¼ cup minced sweet white onion
¼ cup mayonnaise
¼ cup golden raisins
¼ cup finely diced celery
1 Tb. chopped fresh cilantro
2 tsp. rice vinegar
1 tsp. curry powder
Salt and ground black pepper to taste
Steps:
Mix all ingredients in a medium bowl. Serve.
YIELD: 4 servings
Per serving: 245 calories, 10g carbohydrates, 10g protein, 18g fat (4g saturated), 284mg cholesterol, 1mg fiber, 180mg sodium
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