Tag Archives: Egg Salad

Egg Salad with Spinach

egg salad with spinach This egg salad is full of color, nutrition and taste.  It adds a great twist to traditional egg salads and is great to serve for brunch along with the egg salad with mushrooms.

The secret lies in using a food processor to finely chop and mix the egg and spinach before adding the mayonnaise.  I use a box if frozen spinach, thawed in a sieve and then using paper towels, I squeeze handful amounts of spinach between the paper to get all the moisture out of the spinach before adding it to the processor with the hard boiled eggs.  The mixture gets processed for about 1 1/2 – 2 minutes so it is finely chopped and thoroughly mixed.

egg salad with spinach Add the mixture to a bowl and add salt, pepper and mayonnaise. Once all the ingredients are mixed, refrigerate for at least 2 hours for the flavors to set, before serving.

Egg Salad with Spinach

Ingredients:

12 hard boiled eggs, sliced in half

1 10 oz. package of frozen chopped spinach, thawed and drained

2 teaspoons salt

1 teaspoon ground black pepper

3 ½  tablespoons mayonnaise

Thaw spinach and drain using paper towels so the spinach is completely dry.  Add to food processor with the hard boiled eggs and process for about 1½  – 2 minutes so it is finely chopped and thoroughly mixed.  Put eggs and mushrooms mixture into a bowl add salt, pepper and mayonnaise. Mix together and chill for at least 2 hours for the flavors to set, before serving.

Serves 4-6

 

Egg Salad with Mushrooms

eggs mushroom tomThis is one of my favorite breakfast/brunch dishes that my mother used to make.  What I love about it is the airy mousse consistency that is brought upon by processing the eggs and mushrooms together in a food processor.  The result requires very little mayonnaise to make it moist and savory. For a dozen hard-boiled eggs and one pound of white mushrooms only two tablespoons of mayonnaise is needed.

egg salad with mushroom The mushrooms are cooked in boiling water before they are finely chopped with the eggs in the food processor.  Once finely chopped, add the mixture to a bowl and add the salt, pepper and mayonnaise.  Cover bowl and let chill in the refrigerator for at least an hour.  Serve with rice cakes, toast, tomatoes or other brunch foods such as egg salad with spinach.

Egg Salad with Mushrooms

Ingredients:

12 hard boiled eggs, sliced in half

1 lb white mushrooms

1 teaspoon salt

½ teaspoon ground black pepper

2 tablespoons mayonnaise

Clean mushrooms with damp cloth or paper towel and cut mushrooms in half. Put mushrooms in a pot and boil until they are cooked through. Drain and add to food processor with 8 hard boils eggs.  Process about a 1 minute or 2, until the mixture is very fine — it will have a soufflé-like consistency.  Put eggs and mushrooms mixture into a bowl add salt, pepper and mayonnaise. Mix together and chill for at least an hour before serving.

 

Serves 4-6