10 egg salads that will help out in any situation

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These dishes can be prepared in 15-25 minutes from what you can find at home or in the nearest store.

Most egg salads are based on hard-boiled chicken eggs. Taste accents are set with dressings, spices and additional ingredients.

Classic egg salad with green onions

Cooking time: 15 minutes.

Ingredients

• 4 chicken eggs;
• 4 tablespoons sour cream;
• a bunch of green onions;
• salt and pepper to taste.

Preparation

While the eggs are boiling, wash and chop the green onions. Cool the finished eggs, peel and cut into cubes. Season with salt and pepper to taste. Season with sour cream and stir.

You can also use mayonnaise, but homemade is better. If desired, you can add fresh cucumber or radish to such a salad. The taste will be very springy.

Egg salad with corn

Cooking time: 15 minutes.

Ingredients

• 4 chicken eggs;
• 1 can of canned corn
• 150 g of hard cheese;
• 4 tablespoons of mayonnaise.

Preparation

While the eggs are boiling, grate the cheese on a medium grater and drain the corn jar. Then cut the eggs into cubes and combine with the other ingredients. If it's a little dry, add mayonnaise or another dressing to your taste.

Egg salad with corn can be varied by replacing the cheese with canned tuna in its own juice and pickles. Mash the fish with a fork, and grate the cucumbers.

Egg salad with cream cheese

Cooking time: 15 minutes.

Ingredients

• 4 chicken eggs;
• 2 processed cheese "Druzhba";
• 3 cloves of garlic - optional;
• salt, pepper and mayonnaise to taste.

Preparation

This salad is delicious to spread on toast and eat for breakfast.

Grate eggs and cheese on a fine grater. To prevent the processed cheese from sticking to your hands and dishes, keep them in the refrigerator for a few minutes.

Season the salad with salt, pepper and mayonnaise. If you like spicy, add more garlic passed through a press. We wrote about how to quickly clean teeth here.

Egg salad with tomatoes

Cooking time: 15 minutes.

Ingredients

• 3 chicken eggs;
• 3 small fresh tomatoes;
• 1 onion;
• 3 tablespoons sour cream;
• a bunch of dill;
• salt, black pepper and dried garlic to taste.

Preparation

Cut the tomatoes and hard-boiled eggs into large cubes. Chop the dill and onion finely. The latter can be doused with boiling water to remove excess bitterness.

Combine all ingredients in a large bowl and stir. This salad is well complemented with croutons and croutons.

American egg salad

Cooking time: 20 minutes.

Ingredients

• 3 chicken eggs;
• 2 stalks of celery;
• 2 bunches of dill;
• 1 bunch of green onions;
• 2 tablespoons of mayonnaise;
• 1 tablespoon Dijon mustard
• 1 tablespoon of capers or 1 pickled cucumber
• ½ teaspoon of paprika;
• cayenne and black freshly ground pepper - to taste.

Preparation

Wash and finely chop celery, green onions and dill. Chop the capers or pickled cucumber.

Cut the boiled eggs into cubes. Combine with herbs. Pepper and season with mayonnaise and mustard.

Serve with crackers or chips. Also, sandwiches or pita bread are often stuffed with such a salad.

Egg salad with ham

Cooking time: 20 minutes.

Ingredients

• 5 chicken eggs;
• 500 g ham;
• 1 bell pepper;
• 1 fresh cucumber;
• 1 can of canned corn
• a bunch of dill;
• salt, pepper and mayonnaise to taste.

Preparation

This salad is suitable for both everyday and festive table.

While the eggs are boiling and cooling, wash the peppers and cucumber and cut the vegetables into strips. Chop the dill and drain the liquid from the corn jar.

Chop the eggs coarsely, combine them with vegetables, corn and herbs. Season with salt, pepper and salad.

Egg salad with avocado

Cooking time: 20 minutes.

Ingredients

• 5 chicken eggs;
• 1 avocado
• 1 red sweet onion;
• 2 tablespoons of Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• salt and black pepper to taste.

Preparation

While the eggs are boiling, prepare the dressing. Combine yogurt, mustard, lemon juice, salt and pepper.

Peel and finely chop the onion. If instead of sweet red you use regular onion, pour boiling water over it. This will remove unnecessary bitterness.

Cut the pulp and eggs into cubes. Combine all the ingredients, let it brew. Serve the salad in tartlets or on lettuce leaves.

Egg salad with shrimps

Cooking time: 20 minutes.

Ingredients

• 3 chicken eggs;
• 500 g of shrimp in a shell;
• 1 fresh cucumber;
• 3 tablespoons sour cream;
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• a bunch of dill;
• salt and black pepper to taste.

Preparation

Boil eggs and shrimp. The taste of the salad will be more exquisite if you use quail eggs instead of chicken eggs (you need twice as many). The shrimp should be boiled in salted water, and then cooled and peeled. If they are small, you do not need to cut them.

Cut the eggs into large cubes, the cucumber into strips. Chop the dill.

Combine all the ingredients in one bowl, salt, pepper and season with sour cream, mustard and lemon juice. Serve on Chinese lettuce leaves, crackers or tartlets.

Egg pancakes and Korean carrot salad

Cooking time: 25 minutes.

Ingredients

• 4 chicken eggs;
• 250 g of Korean carrots;
• 1 can of canned corn
• 1 tablespoon flour;
• salt and mayonnaise to taste;
• vegetable oil.

Preparation

Salads with so-called egg pancakes are no less popular. In fact, this is an omelet (sometimes with flour, sometimes without), chopped into strips. There are many options for additional ingredients.

So beat the eggs with a fork. Season with salt, add flour. Then from the resulting mixture in a well-heated and oiled frying pan, bake thin pancakes. When cool, roll them up and cut into strips.

In a deep bowl, combine the Korean carrots, egg pancakes and corn (be sure to drain the jar). Season with mayonnaise.

If you don't like the taste of Korean, you can use simply fried carrots with onions. You can also add smoked chicken legs or any other meat to your taste in this salad.

Egg pancakes and chicken salad

Cooking time: 40 minutes. If you already have cooked chicken, you can do it in 25 minutes.

Ingredients

• 5 chicken eggs;
• 300 g chicken fillet;
• 1 red sweet onion;
• 1 can of green peas;
• 1 clove of garlic - optional
• salt, pepper and mayonnaise to taste;
• vegetable oil.

Preparation

While the fillet is boiling, bake the pancakes. To do this, break one egg at a time in a small bowl. Each needs to be salted, pepper and whisked. Sometimes a spoonful of milk or cornstarch is also added to the egg mixture. One egg - one pancake. They are baked quickly, they need to be monitored.

Cut the prepared pancakes and chicken into strips. Cut the onion into half rings. Drain the liquid from the jar of peas. Combine all the ingredients in a deep bowl, season with mayonnaise and serve.

If desired, you can add more garlic passed through a press. Pickled mushrooms are often added to this salad.