Type what you have

Ingredients

• ✓ egg
• mayonnaise
• black pepper
• paprika
• green olive

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. 2 Combine eggs, mayonnaise, black pepper, and paprika in a bowl; mash with a potato masher or fork until smooth. Gently stir in olives. Refrigerate until ready to serve.

By OLIVIES

Ingredients

• ✓ egg
• mayonnaise
• green onion
• yellow mustard
• paprika
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
3. 3 Remove eggs from hot water; cool, peel, and chop.
4. 4 Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper.
5. 5 Stir and serve on your favorite bread, crackers, or salad greens.

By wifeyluvs2cook

Ingredients

• ✓ egg
• avocado
• red onion
• mayonnaise
• sweet pickle
• yellow mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash hard-boiled eggs lightly in a bowl with a fork.
3. 3 Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
4. 4 Store in the refrigerator until ready to serve.

By ANGELAANDJAKERS

Ingredients

• ✓ egg
• sweet pea
• cheddar cheese
• mayonnaise
• onion
• salt
• black pepper

Instructions

1. 1 Mix sweet peas, hard-cooked eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
2. 2 Enjoy!

By JessyTastic

Ingredients

• ✓ egg
• potato
• mayonnaise
• salt
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ egg
• sourdough bread
• imitation crabmeat
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ egg
• bacon
• iceberg lettuce
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ egg
• potato
• mayonnaise
• red onion
• barbecue sauce
• garlic powder
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Ingredients

• ✓ egg
• potato
• mayonnaise
• celery
• sweet relish
• garlic
• mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
5. 5 Gently mix together and serve warm.

By Allrecipes Member

Ingredients

• ✓ egg
• potato
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic salt
• celery salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3. 3 Drain, cool, peel, and chop potatoes.
4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Ingredients

• ✓ egg
• rotisserie chicken
• onion
• pickle relish
• mustard
• paprika
• red pepper flakes
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.

By Idess

Ingredients

• ✓ egg
• red potato
• mayonnaise
• pickle
• red onion
• celery
• mustard
• apple cider vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
3. 3 Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.
4. 4 Fold in cooled potatoes until well combined.
5. 5 For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.
6. 6 Enjoy!

By MRANDAL

Ingredients

• ✓ egg
• sirloin steak
• vegetable oil
• salt
• black pepper
• cooking spray
• french-fried potato
• romaine lettuce
• cucumber
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ egg
• water
• potato
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ egg
• red potato
• sour cream
• mayonnaise
• onion
• celery
• apple cider vinegar
• dijon mustard
• celery salt
• salt
• black pepper
• dill weed

Instructions

1. 1 Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside.
2. 2 Stir sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper together in a bowl until well combined.
3. 3 Place potatoes and eggs in a large salad bowl; sprinkle with dried dill. Pour dressing over potatoes and eggs; mix lightly.
4. 4 Cover and refrigerate the salad for at least 30 minutes. Serve cold.

By NE1canCook

Ingredients

• ✓ egg
• russet potato
• kosher salt
• water
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ egg
• lime
• peanut
• cilantro
• green onion
• bean sprout
• flaxseed oil
• lettuce
• chili powder
• paprika
• garlic
• peanut oil
• tamarind concentrate
• fish sauce
• soy sauce
• lime
• water
• white sugar
• rice noodle

Instructions

1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Ingredients

• ✓ egg
• white vinegar

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ egg
• water
• puff pastry

Instructions

1. 1 Beat egg and water together in a small bowl.
2. 2 Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
3. 3 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By John Mitzewich

Ingredients

• ✓ egg
• white sugar
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
2. 2 Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
3. 3 Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
4. 4 Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
5. 5 Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
6. 6 Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.

By Roxanne Shepphird

Ingredients

• ✓ egg
• almond paste
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, mix together the almond paste, sugar and butter until smooth. Gradually mix in the eggs, and then the flour until well blended. Store in the refrigerator until ready to use.

By CHRISTINIBEANIE

Ingredients

• ✓ egg
• unsweetened chocolate
• white sugar
• water
• butter

Instructions

1. 1 Melt chocolate in a microwave according to package instructions. Set aside and let cool completely.
2. 2 Combine sugar and water in a saucepan. Bring to a boil; let boil for 1 minute. Remove from heat and set aside.
3. 3 Beat eggs in a large bowl using an electric mixer until frothy. Drizzle in sugar mixture slowly; beat on high speed until mixture turns pale yellow and expands in volume, about 5 minutes. Add butter by tablespoon one at a time with mixer running, beating well after each addition. Frosting will become watery; continue with remaining butter.
4. 4 Mix in cooled melted chocolate. Beat on high speed until frosting thickens and becomes fluffy, about 5 minutes.

By Tami

Ingredients

• ✓ egg
• milk
• all-purpose flour
• cooking spray

Instructions

1. 1 Mix together milk, flour, and egg in a large bowl until well combined.
2. 2 Heat a large skillet or crêpe pan over medium-high heat. Grease the skillet with cooking spray.
3. 3 Pour about 1/3 cup batter into the prepared skillet. Lift and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip crêpe and cook until the other side has turned light brown, about 1 minute more. Remove crêpe to a plate and repeat with remaining batter, greasing the skillet as needed.

By Samantha Theoret

Ingredients

• ✓ egg
• white sugar
• mustard
• white vinegar
• white wine

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ egg
• pumpkin puree
• cinnamon
• nutmeg
• whole wheat bread
• butter

Instructions

1. 1 Beat eggs, pumpkin purée, cinnamon, and nutmeg together in a shallow bowl. Dip bread slices into pumpkin mixture until coated on both sides.
2. 2 Melt 1 teaspoon butter in a large skillet over medium-high heat. Cook 4 bread slices in the skillet until browned on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

By CARI

Ingredients

• ✓ egg
• all-purpose flour
• milk
• salt

Instructions

1. 1 In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
2. 2 Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
3. 3 Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
4. 4 After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
5. 5 Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

By Sally

Ingredients

• ✓ egg
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
2. 2 In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
3. 3 Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.

By SUE WILLIAMS

Ingredients

• ✓ egg
• water
• salt
• butter
• cayenne pepper
• white pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
3. 3 Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
4. 4 Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from heat.
5. 5 Starting at the handle side of the pan, use the spatula to begin rolling omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder leaving the seam-side up. Add remaining 1/2 tablespoon butter to the pan. Gently push the butter as it melts under the omelette.
6. 6 Slide omelette to edge of the pan. Flip onto a plate with the seam-side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ egg
• orange
• dark chocolate
• coffee
• salt

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ egg
• all-purpose flour
• salt
• sugar
• shortening
• white vinegar
• water

Instructions

1. 1 In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
2. 2 In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3. 3 Allow dough to rest in refrigerator 10 minutes before rolling out.

By TJ kun