Tag Archives: mayonnaise

Deviled Egg Potato Salad

ncDevEggPotatoSalad1Two of my favorite summer foods are deviled eggs and potato salad. So why not put them together? I decided to try that out, and found that this Deviled Egg Potato Salad is soooo good! The deviled egg mixture is so yummy with a sprinkling of paprika on top and the potato salad is a creamy mustard-style salad that goes perfectly with the taste of the deviled eggs on top. And there are some eggs mixed into the potato salad too, giving you lots of delicious deviled egg flavor.

justMayoI tried a new mayonnaise in this recipe which was really good–JUST MAYO from Hampton Creek, a company on a mission to make healthier food affordable. This mayonnaise is made with healthy ingredients like non-GMO expeller pressed canola oil, filtered water, lemon juice, white vinegar, and a touch of organic sugar, pea protein, and spices. So it’s great for people with soy and egg allergies, since it’s egg-free. But you’d never know–it has such a rich taste and creamy texture. And of course it is cholesterol-free too. This mayo also comes in several savory flavors: Chipotle, Sriracha, and Garlic. You can visit the Hampton Creek site to find where it’s available at stores near you.

I’m having a giveaway which includes samples of Hampton Creek Just Mayo, Just Mayo Sriracha, and Just Mayo Garlic, plus a handy little hat with the Hampton Creek logo on it. See the end of the post for details on the giveaway!

Going back to the Deviled Egg Potato Salad, this would be a great dish to make over Labor Day weekend, especially if you are planning on having a potluck or picnic! This dish is definitely not cholesterol-free like the Just Mayo is, but at least this mayo doesn’t add any additional cholesterol, for those of you who have to watch that. And if you just want to make a basic egg-free potato salad, follow the directions for the POTATO SALAD part of this recipe, leaving the hard-boiled eggs out.

DEVILED EGG POTATO SALAD by NancyC, adapted from CDKitchen

Makes about 10 servings

EGGS:

  • 6 hard-boiled eggs, peeled (you will need a total of 9 hard-boiled eggs; see the rest of the recipe below)
  • 1 teaspoon minced dill pickle (or you can substitute sweet pickles)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon dry mustard
  • 2 Tablespoons mayonnaise
  • 1 dash salt

POTATO SALAD:

  • 1/2 cup finely chopped yellow onion
  • 1/3 cup yellow mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/3 cup shredded or finely chopped dill pickles (or you can substitute sweet pickles)
  • 1/2 Tablespoon dill pickle juice
  • 1 1/4 cup mayonnaise
  • 6 cups boiled potatoes (peeled or unpeeled) and cubed
  • 3 hard-boiled eggs, finely chopped
  • 1/2 to 1 teaspoon paprika

Cut 6 of the 9 boiled eggs in half; remove yolk (save the other 3 eggs for the potato salad mixture). Place yolks in medium bowl and mix with pickles, mustards, mayonnaise, and salt; stuff the 6 eggs with the yolk mixture and set aside.

In large bowl, blend the onion, mustards, salt, pickles, pickle juice, and mayonnaise. Then stir in the cubed boiled potatoes, and add in the remaining 3 hard boiled eggs, finely chopped, last.

Spoon mixture into large serving bowl (or keep in your large mixing bowl if you want to serve the salad from that). Top with paprika, sprinkling evenly over the salad, and arrange deviled eggs around the top of the salad in a circle for garnish (you can top the deviled eggs with a little paprika too, if you want).

ncmayogiveawyGIVEAWAY IS NOW CLOSED–Congratulations to Cheri, who made comment #8, which was chosen randomly as the winner!

NOW FOR THE GIVEAWAY: If you’d like to win three (8-ounce) containers of JUST MAYO (one each of Regular, Garlic, and Sriracha flavors) plus a black cap with the Hampton Creek logo, leave a comment on this blog post between now and Wednesday evening, August 27, at 8 p.m. (CST). The random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced later on Wednesday evening, August 27 on this post. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First Entry: Leave a comment on this post–it would be great to hear if you are a deviled egg or potato salad fan!

One Bonus Entry: If you are a new or existing follower or subscriber, you may leave one extra comment telling me the way (or ways) you follow.

Note: if your comment doesn’t show up right away, it just means I haven’t had a chance to approve your comment yet–I approve all comments because of spam comments that sometimes come through!

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Creamy Dill Potato Salad

Creamy Dill Potato Salad @ NancyCIf you like dill pickles and dill seasoning, you’ll want to try this potato salad! I’ve had this recipe for awhile and there are three things I really like about it: 1) it has red potatoes in it, which I prefer over regular potatoes,  2) you don’t need to peel the potatoes (I find potato peeling pretty tedious), and 3) it has dill pickles in it! This is a cool and creamy potato salad that is perfect for summer meals and picnics. Continue reading

Tangy Honey Coleslaw

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Coleslaw is a great picnic side dish, and it’s that time of year for picnics! I really like this coleslaw–it has a little sweetness from honey and a little tang from apple cider vinegar…and those two ingredients are really good for you! There’s chopped onion and green pepper in this, too, which gives this slaw a nice crunchiness!

If you’re short on time, you can use packaged pre-shredded coleslaw instead of shredding your own…I discovered that one medium head of cabbage equals about 8 cups of shredded cabbage.

TANGY HONEY COLESLAW by NancyCreative

Makes about 10 servings

  • 1 medium head cabbage, shredded, or 8 cups of pre-shredded coleslaw (a little less than two 10-ounce packages)
  • 1 medium yellow onion, finely chopped
  • 1 large green pepper, finely chopped
  • 1 large carrot, grated
  • 6 Tablespoons apple cider vinegar
  • 3 1/2  to 4 Tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery seed
  • 6 Tablespoons mayonnaise

In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor). 

In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the mayonnaise yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar–honey dressing. Refrigerate 1/2 hour to 1 hour, then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the mayonnaise to the slaw right before you serve it.

If you’re not having a picnic, this is still a great side dish for lunch or dinner! I think it tastes best the day it’s made, so don’t make it sooner than you need to!

Are you planning many picnics this summer? What’s your favorite picnic food?

Quick and Easy Chicken Salad

nceasyChickSalnmI originally saw this recipe on Pinterest and couldn’t wait to try it out! It’s from Real Mom Kitchen, and it’s a very quick and easy–as well as tasty–chicken salad that’s perfect for brunch, lunch, tea time, bridal and baby showers, and other gatherings. I added a little more green onion to mine and thought it would be good with some finely chopped almonds mixed in. I really liked this chicken salad! In addition to the green onion, it has red grapes, celery, and diced apple–a great mix of flavors with a slightly crunchy texture that’s just right.

If you’re making this chicken salad for lunch, it’s great served on a croissant, wheat bun, or whole grain bread…if you’re making this for a party or get-together, try serving it on mini-croissants. Or, you may just want to serve a big scoop of it on a bed of lettuce…

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…and sprinkle some sliced almonds on top! Yum!

QUICK AND EASY CHICKEN SALAD slightly adapted from Real Mom Kitchen

Makes 4 to 6 servings

  • 2 (12.5-ounce) cans of chicken (or 3 cups finely diced or shredded cooked chicken–rotisserie chicken would be good in this!)
  • 3/4 cup mayonnaise or light mayonnaise
  • 1 cup red grapes, halved
  • 1 to 2 green onions, finely diced (I used 2)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced apple (I used a Pink Lady apple and thought that worked well with all the other flavors)
  • 1 Tablespoon finely chopped almonds, optional (you can also use pecans, walnuts, or cashews)
  • salt and pepper to taste

Add finely diced or shredded chicken (my canned chicken shredded really easily with a fork) in a  medium to large bowl. Then add the mayonnaise, halved grapes, diced green onion(s), celery, apple, and finely chopped nuts if desired, blending all ingredients well. Add salt and pepper to taste, if desired.

Serve on croissants, wheat rolls, or bread…or serve a big scoop on lettuce, sprinkled with some sliced almonds (or coarsely chopped pecans, walnuts, or cashews).

I love how easy this is to make and it tastes so good! Do you have a favorite chicken salad recipe?

Basil Mayonnaise

The first time I had basil mayonnaise was over 10 years ago, when I bought a jar of it to try out at Williams-Sonoma. As soon as I tasted it I was hooked! It was my new favorite thing to spread on bread and use in sandwiches. Unfortunately, after I had been buying it and using it for several years, the company that made it discontinued it. I tried another brand but it just wasn’t as good. Basil has been growing really well in my garden the last few years, so I decided to try making my own basil mayonnaise. And it’s really good. I like to spread it on crusty bread and top it with tomatoes. It makes a good veggie dip, too. And you can make it in practically no time!

INGREDIENTS:

  • 1 cup mayonnaise
  • 1/3-1/2 cup basil leaves, firmly packed (the more leaves you use, the stronger the basil flavor–I make it with 1/2 cup!)
  • 1 Tbsp. lemon juice
  • 1/4 tsp. garlic powder (optional)
  • dash of salt and pepper,  or to taste (optional)

Put the mayonnaise, basil leaves, and lemon juice in a blender or small food processor; blend until smooth (you may still have some small bits of basil in the mayonnaise if using a blender). Add in garlic powder and salt and pepper to taste, if desired, and blend well. Use immediately or store in a small container for future use.

You can make a great sandwich by spreading 2 slices of bread with the basil mayonnaise, then topping one of the slices of bread with slices of tomatoes and some mozzarella cheese. Place the other bread slice on top, and cut in half.

If you like basil and pesto, you’ll want to try this out!

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