Smoked Salmon Egg Salad Recipe

Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. —Cathy Tang, Redmond, Washington 

Yield: 6 Servings

Photo by Taste of Home©

Ingredients: 

• 3/4 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 4 ounces smoked salmon, chopped
• 6 croissants, split
• 1-1/2 cups fresh baby spinach

 

Directions:

1. In a large bowl, combine the first five ingredients. Stir in the eggs and salmon.
2. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

 

Nutritional Facts:
1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Smoked Salmon Egg Salad in Simple & Delicious April/May 2011, p29

 

 

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Barbecue Chicken Cobb Salad Recipe

Yield: 6 Servings

Photo by Taste of Home©

Ingredients:

• 1 bottle (18 ounces) barbecue sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1-1/2 pounds boneless skinless chicken breasts
• 12 cups chopped romaine
• 3 plum tomatoes, chopped
• 2 avocados, peeled and chopped
• 2 small carrots, thinly sliced
• 1 medium sweet red or green pepper, chopped
• 3 large hard-cooked large eggs, chopped
• 6 bacon strips, cooked and crumbled
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• Salad dressing of your choice

Directions:

1. In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, vegetables, avocado, eggs, bacon and cheese over romaine.
3. Drizzle with dressing.

 

Originally published as Barbecue Chicken Cobb Salad in Simple & Delicious December/January 2015

 

Brunch Enchiladas Recipe

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 8 hard-cooked eggs, chopped
• 1 can (8-1/4 ounces) cream-style corn
• 2/3 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons taco seasoning
• 1/4 teaspoon salt
• 8 corn tortillas, warmed
• 1 bottle (8 ounces) mild taco sauce
• Sour cream, optional

 

 

Directions:

1. Combine the first six ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Top with taco sauce.
2. Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

 

Nutritional Facts:
1 serving (1 each) equals 208 calories, 9 g fat (4 g saturated fat), 222 mg cholesterol, 600 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

 

Originally published as Brunch Enchiladas in Country Woman March/April 1997, p41

Old-Fashioned Egg Salad Recipe

Yield: 3 Servings

Photo by Taste of Home©

Ingredients:

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

 

Directions:
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

 

Nutritional Facts: 
1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15