Bird's Nest Egg Salad Recipe

5 1 1
Bird's Nest Egg Salad Recipe
Bird's Nest Egg Salad Recipe photo by Taste of Home
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Bird's Nest Egg Salad Recipe

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5 1 1
Publisher Photo
Create these cute chow mein noodle nests with just three ingredients, then fill them with mounds of a nicely seasoned egg salad for tasty results.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 egg
  • 3 cups chow mein noodles
  • 1/4 teaspoon garlic salt
  • EGG SALAD:
  • 6 hard-boiled large eggs, chopped
  • 1/3 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon seasoned salt
  • Lettuce leaves, optional

Directions

In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired. Yield: 6 servings.
Originally published as Bird's Nest Egg Salad in Quick Cooking May/June 1999, p37

Nutritional Facts

1 each: 304 calories, 23g fat (4g saturated fat), 252mg cholesterol, 383mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 10g protein.

  • 1 egg
  • 3 cups chow mein noodles
  • 1/4 teaspoon garlic salt
  • EGG SALAD:
  • 6 hard-boiled large eggs, chopped
  • 1/3 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon seasoned salt
  • Lettuce leaves, optional
  1. In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.
  2. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired. Yield: 6 servings.
Originally published as Bird's Nest Egg Salad in Quick Cooking May/June 1999, p37

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tohcooksalot User ID: 1411149 72130
Reviewed Apr. 27, 2014

"Have made this several times. We love it."

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