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Sandwiches with egg salad

Sandwiches with egg salad

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I just took out of the oven some black and wholemeal breads [with flour mixture]. The "unmarried" eggs sat quietly in the basket. I remembered a recipe with egg salad and I implemented it in my own way. I was inspired by here

Egg salad with boiled potatoes

Well, what other handy option for boiled eggs was there? Of course it's about oriental salad, with boiled potato, cucumber, green onion, olives, vinegar, or the German version, with boiled potato, boiled egg, pickled cucumbers and a little mayonnaise. Basically a beef salad without beef and pickled donuts!

Recipe for pulled pork sandwich with coleslaw salad and fried egg

Recipe for pulled pork sandwich with coleslaw salad and fried egg. What does pulled pork mean and how? How long and at what temperature is pulled pork baked? Pork eaten with a fork. Bun sandwich stuffed with pulled pork, coleslaw salad, barbecue sauce (BBQ) and fried egg (eyes).

What to be pulled pork sandwich? As you can see in the picture above (I think you're already salivating) it's some buns stuffed with some rags of meat. You can also see: some reddish sauce, a pile of salad with creamy dressing and a fried egg. We take them one at a time, be careful!

The recipe for pulled pork sandwich comes from overseas, just from the United States. Yes, and Americanisms. Some are really nice and have been on Romanian menus for some time: burgers or hot dogs for example. The concept of fast food has caught on well worldwide even though many of the dishes that are part of this range are unhealthy if consumed long-term and almost exclusively. No one dies if they eat burgers 2-3 times a month and especially if they are homemade. Until another one, a burger is composed of bread, roast meat, greens (salad, tomatoes) and some sauce. Nothing dangerous especially if these components are prepared at home.

Same with this pulled pork sandwich. It would fit into fast food just because it assembles and serves quickly. But the preparation part is something else & # 8230 is slow cooking. Marinating the meat takes about 3 days. This fine meat becomes ragged after about 5 hours of cooking over low heat. A delight! Pulled Pork translates as "pulled pig, which can be pulled".

Basically we are talking about a roast pork that is baked for a long time and is spiced with fragrant stuff, more or less spicy. In the end, it ends up being dismantled with a fork, without the need for the help of a knife. May I tell you what taste and aroma it has? And that it melts in your mouth?

This ragged and sticky meat can be eaten as such together with salads and potato garnishes or it can be mounted in buns, tortillas, tacos, sticks, etc. I chose to fill some buns with it and add other components: cabbage salad, BBQ sauce, TABASCO ® sauces, fried eggs, etc.

I used this recipe all 3 sauces from the TABASCO ® range : red pepper sauce, green pepper sauce (less hot) and Chipotle Smoked natural smoked red pepper sauce. Something dream came out!

I give you the quantities for 2 kg of raw meat that will decrease a lot when baked. In the end you are left with 60% of it. It is worth making larger quantities of pulled pork because it lasts a few days in the fridge (or a few months in the freezer) and can be easily reheated. It really is not worth making small amounts of this preparation. The recipe I was inspired by is by Gordon Ramsay and you can find it in video format at the end of the article.

9 wonderful egg salad recipes - for all tastes and preferences!

9 recipes for egg salads, which are prepared quickly, from the simplest and most available ingredients. These dishes will excellently decorate any festive meal and will diversify your daily menu.



-4 tablespoons fermented cream or natural yogurt

-a sprig of green onions

-salt, ground black pepper - to taste.

Method of preparation:

1. Boil the eggs until they become hard. Allow to cool and peel. Cut them into pieces.

3.Put the eggs and green onions in a salad bowl. Season them with salt, ground black pepper and season with cream. Mix very well.

4. Serve prepared salad immediately.



-200 g of preserved corn

-4 tablespoons homemade mayonnaise or fermented cream / natural yogurt.

Method of preparation:

1.Put the cheese through the large grater.

2. Drain the liquid from the canned corn.

3. Boil the eggs until they become hard. Peel a squash, grate it and cut it into cubes.

4.Mix all the prepared ingredients in a deep salad bowl.

5. Season the salad with mayonnaise. You can serve it right away.



-4 tablespoons homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Put the boiled eggs and melted cheese through a small grater. Put them in a deep bowl.

2.Add salt, ground black pepper, garlic passed through the garlic press and mayonnaise. Mix very well until you get a homogeneous composition.

3. You can serve the salad obtained as an individual dish, spread for toast or as a filling for mini tarts.



-3 tablespoons fermented cream or natural yogurt

-½ teaspoon of granulated garlic

-salt, ground black pepper - to taste.

Method of preparation:

1.Cut the tomatoes and boiled eggs into cubes.

2.Cut the onion and dill as small as possible.

3.Put the prepared ingredients in a bowl. Add the spices and cream. Mix very well.

4. If you want, you can add croutons to the salad before serving.



-2 stems of green celery

-a sprig of green onions

-2 tablespoons homemade mayonnaise or fermented cream / natural yogurt

-a tablespoon of Dijon mustard

- ground black pepper - to taste.

Method of preparation:

1. Mash the pickled cucumber, green celery, green onion and dill.

2.Cut the boiled eggs into cubes, then mix them with the prepared greens and vegetables.

3.Add the spices, mayonnaise and mustard. Mix very well.

4. Serve the salad with crackers, chips or sandwich bread.



-200 g of preserved corn

-3 tablespoons of homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Cut the bell pepper and cucumber into thin strips. Chop the dill and drain the liquid from the canned corn.

2.Cut the boiled eggs into cubes and mix them with the other prepared ingredients.

3.Add the spices, mayonnaise and mix.

4. You can serve the salad immediately.



-2 tablespoons natural yogurt

-a teaspoon of lemon juice

-a teaspoon of Dijon mustard

-salt, ground black pepper - to taste.

Method of preparation:

1. Cover the eggs with water and boil them until they are ready.

2. To prepare the dressing, mix the yogurt, mustard, lemon juice and spices.

3. Peel and finely chop the onion.

4. Peel the eggs and avocado. Cut them into medium cubes.

5.Put all the prepared ingredients in a deep bowl. Add the dressing and mix. Then let the salad penetrate a little.

6. Serve it in mini tarts or on lettuce leaves.



-250 g of carrots prepared in Korean style

-200 g of preserved corn

-3 tablespoons of mayonnaise or fermented sour cream / natural yogurt

-50 ml of sunflower oil

Method of preparation:

1. Break the eggs into a deep bowl. Salt them and beat them until smooth. Then add the flour and mix until all the lumps dissolve. Bake thin pancakes from the resulting composition - on a frying pan greased with oil.

2.Mix the carrot prepared in Korean style, the pancakes cut into thin strips and the corn in a large salad bowl. Season the salad with mayonnaise.

3. To make the salad more filling, you can add smoked chicken breast or ham in it.



-200 g of green peas (canned)

-3 tablespoons of homemade mayonnaise or fermented cream / natural yogurt

-salt, ground black pepper - to taste.

Method of preparation:

1.Wash the chicken breast. Cover it with cold and slightly salted water. Boil it until it is ready. Then take it out of the water and let it cool completely.

2. Beat each egg separately with salt and ground black pepper. Fry a thin omelet (pancake) in each of them.

3.Cut the meat and omelets into thin strips, and the onion - in the form of crescents. Drain the liquid from the canned green peas.

4.Put all the prepared ingredients in a deep bowl. Add mayonnaise and spices. Stir.

5. Serve the salad. If you want, you can add to it marinated mushrooms, cut into pieces.

Be sure to choose at least 2 options and try to prepare them. You need a little time, but the pleasure of tasting salads will be enormous - especially since most of the necessary ingredients are always at hand. Cook with pleasure and be sure to share this interesting article with your friends!

Egg salad

Egg salad
Don't know what to do with leftover Easter eggs? Prepare a simple and delicious egg salad. You need few ingredients and it is easy to prepare.
Recipe of egg salad is a basic recipe, starting from this you can add other ingredients, such as curry or celery. If you do not have green onions for salad, you can add a tablespoon of onions.


Egg salad & # 8211 classic recipe

Egg salad & # 8211 classic recipe: easy to make. Quick to do. Cheap to do. Tasty, extremely tasty and to everyone's liking. With this recipe you go safe when you want to make something delicious but that won't keep you standing for a long time, something that will be made almost by yourself. You will become a fan after the first tasting, guaranteed. Perfect for both a festive meal and a casual lunch at the office.

  1. Boil the eggs. Clean and chop them.
  2. In a large bowl, combine them with mayonnaise (not bought, but made in just 3 minutes according to the simple recipe here) and mustard. If you don't like the recommended amount of mayonnaise / mustard, you can adapt it to your taste.
  3. Add spices, mix well. Add the finely chopped onion (you can put any onion you want, of course, but the red one is the most suitable)
  4. Cover and refrigerate until ready to serve (it's best to let it sit for a while, so that the flavors blend better).

Other delicious recipes where you can use eggs:

3.5 / 5 - 2 Review (s)

The best recipe after Easter. Egg salad with radishes and green onions. It's easy and fast

Egg salad with radish is the best recipe after Easter and provides a necessary intake of calories so that it does not overload you, especially after full meals consumed in recent days. It is easy to make and does not take long to make, and the result is unique, perfect for lunch or dinner.

It is also the simplest egg salad, and radishes and green onions are perfect in this combination, especially because they are seasonal vegetables, very healthy and suitable for any taste.

The resurrection of the Lord is the most important holiday of the year for Christians and is an opportunity to spend time with loved ones, but also to consume traditional dishes such as steak or lamb steak. Eggs remain the most popular, but what can we do if we have too many left? Read on and find out how you can make egg salad with radishes and green onions.

Sandwich with salad, avocado, boiled eggs

Are you left with boiled eggs in the kitchen? As it is not good to keep them for too long, reuse them in what is called a healthy sandwich with salad, avocado and boiled eggs (2 yolks and 4 egg whites). Simple and fast, as for the busy people we address and we want to inspire them with our proposals.


2 pieces of avocado, cleaned and mashed with a fork or in a mortar

10-14 baby spinach leaves or valerian salad

4 hard boiled eggs (2 yolks and 4 egg whites)

1 tablespoon lemon juice

2 small green onions, finely chopped

Method of preparation:

1. Peel an avocado and grate it. Combine it with yogurt, mustard and lemon juice. Add the chopped green onions.

2. Add the yolks and chopped egg whites. Add salt and pepper and mix until smooth.

3. Take the slices of sandwich bread, first put a few salad leaves / baby spinach, grease with avocado paste with egg and put lettuce leaves between the slices again.

Egg salad with mayonnaise and onion

Egg salad with mayonnaise and onion I've known her since I was little. It is made from boiled eggs. It is a tasty and relatively cheap idea for an aperitif or snack. Mayonnaise must be homemade (see here the quick mayonnaise recipe) and have a lot of mustard.

The onion in it can be white, yellow, red or green. Green onions give it a spring note. So is leek, which has a more attenuated onion flavor.

The basis of this egg salad with mayonnaise is, as I said, mayonnaise mixed with chopped onions. From this base can be born very tasty variations: potato salads, cauliflower, mushrooms, of scalded green beans, broccoli or Brussels sprouts.

My mother also makes a kind of egg salad with mustard (without mayonnaise) and with butter or goose fat & # 8211 Jewish salad. That is much finer and creamier, like a spreadable paste (boiled eggs are passed through a sieve or processed with a blender). Recipe o find here & # 8211 is perfect for mini sandwiches, canapés or stuffed eggs.

Boiled eggs can be cut into rounds or small pieces (cubes) as we did in one of the fillings Appetizer cakesee here.

Generally, about 2 boiled eggs and a tablespoon of mayonnaise with onion are calculated per person. We are 4 people so we prepared the egg salad with mayonnaise from 8 eggs (we eat 2 times from it). I make larger quantities because I can keep it for 1-2 days in the refrigerator, in a hermetically sealed casserole. It is practical to have something like this at hand. Cut a slice of bread that you fry or not and spread egg salad on it. If you have radishes or green onions on hand, it becomes a luxury!

Method of preparation

French fries

Boil the potatoes in their skins. Boil 4 eggs, grate the cheese, cut the ham into cubes,

Egg salad

Boil eggs for 10 minutes, and put in cold water to clean easily. When they cooled, we cleaned them

Video: Σαλάτα με αβγά και ντοματίνια. Ώρα για φαγητό με την Αργυρώ. 16112020 (August 2022).