Annabelle Breakey
Mushroom and Soft-Cooked Egg Salad with Hollandaise
No double boiler required for this easy crème fraîche hollandaise.
Iain Bagwell
Bacon, Egg, and Toast Salad with OJ Dressing
Favorite breakfast ingredients come together for a salad that’s deliciously satisfying at any meal.
Annabelle Breakey
Mediterranean Deviled Eggs
Chopped kalamata olives, capers, and a splash of white balsamic vinegar liven up this classic appetizer.
Recipe: Mediterranean Deviled Eggs
Annabelle Breakey
Spinach Salad with Bacon and Eggs
With carrots, avocados, and a few other simple ingredients, Sunset reader Sandy Juhola adds color and flavor to a classic spinach salad. Serves six as a starter or two to three as a meal.
Leo Gong
Spicy Hard-Cooked Eggs
Hard-cooked eggs are a perfect match for tomatoes and warm Indian spices.
Recipe: Spicy Hard-Cooked Eggs
Annabelle Breakey
Egg, Avocado, and Crispy Prosciutto Pitas
Pack this pita sandwich the next time you fly and you’ll be the envy of everyone on the plane.
Thomas J. Story
Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs
Red butterhead is beautiful in this salad, but regular butterhead lettuce tastes just as good.
Recipe: Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs
Laurie Smith
White Truffle Egg Salad
Dress up your egg salad with a few special ingredients. We like it between two slices of lightly toasted bread or on top of a pile of crisp salad greens.
Recipe: White Truffle Egg Salad
Iain Bagwell
Open-Face Fava and Egg Salad Sandwiches
Fava beans, a springtime favorite, pair beautifully with eggs.
Annabelle Breakey
Egg and Anchovy Crostini
San Francisco chef and Top Chef Masters winner Chris Cosentino shared this appetizer recipe with us. We love the taste of the yolk as it spreads over the lemony crostini.
Recipe: Egg and Anchovy Crostini
Mint and Egg Salad
Instead of a heavy mayonnaise dressing, eggs are tossed with vibrant mint leaves and a light dressing of olive oil and lemon. As cookbook author Paula Wolfert’s longtime editor Fran McCullough notes, grating the egg is a clever technique you can also apply to a traditional egg salad to make it velvety smooth.
Recipe: Mint and Egg Salad