Tag: Mayonnaise

Best Egg Salad Recipe
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This really is the best take on a classic Egg Salad recipe; serve it as a sandwich or enjoy it on its own.

This Egg Salad combines hard-boiled eggs with mayonnaise, a hint of mustard, green onions, and a little crunch from celery.

How Long to Boil Eggs for Egg Salad

I use this method for perfect hard-boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).
1. Bring large eggs eggs to a boil.
2. Once boiling, remove them from the heat and let them sit covered for 15-17 minutes (large eggs).
3. Run under cold water and peel one to make sure it’s perfect.
Are Your Eggs Fresh? The best egg salad recipe begins with great ingredients; however, fresh eggs can be difficult to peel when boiled.

Older eggs are easier to peel than fresh eggs.

Eggs cooked in the air fryer or Instant Pot are easier to peel.
How to Make Egg Salad

The secret to the best egg salad is to mash the yolks with mayo until completely smooth, and then fold in the whites. This gives it the best texture.
1. Cook, cool, and peel the eggs. Cut in half, remove the yolks, and chop the whites.
2. Mash the egg yolks with the mayonnaise, mustard, and salt and pepper to taste.
3. Add the chopped egg whites, green onion, celery, and chopped fresh dill and mix well.
Flavor Variations

Replace green onion with chives or finely chopped red onion.

Add finely chopped or grated dill pickles or some sweet pickle relish.

Substitute half of the mayonnaise with Greek yogurt.

Stir in fresh herbs like parsley, dill, or basil.
To Make Egg Salad Sandwiches

Serve it on rolls or bread as an egg salad sandwich, over lettuce for a salad, or tucked into a wrap!

For a fresh take, try making an avocado egg salad with mashed avocado! It’s a healthy twist on an American classic!

Storage

Leftover egg salad can be stored in the fridge for up to 4 days in an airtight container. If it begins to get watery and lose its bright color, it should be discarded.

More Easy Salad Sandwiches

For your next luncheon, serve this easy egg salad recipe with a platter of other easy favorites.

Did you love this Egg Salad Recipe? Leave us a comment and a rating below!
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Best Egg Salad Recipe

Nothing is more picnic-perfect than a creamy egg salad recipe! This recipe makes perfect egg salad sandwiches!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Cut the eggs in half. Remove yolks and finely chop the whites.

In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.

Add remaining ingredients and stir well.

Serve on bread or over lettuce.

To Hard Boil Eggs:

Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs.

Bring to a rolling boil over high heat. Cover and remove from heat.

Let stand covered for 15-17 minutes (for large eggs).

Remove from hot water and place in a bowl of ice water for 5 minutes.

Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 1, 2024
Bacon Pea Salad
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This Pea salad recipe is a simple side dish that everyone loves.

Sweet peas, bacon, shredded cheddar cheese, and a bit of red onion is tossed in an easy creamy dressing.

Since this uses frozen peas, it’s quick to make all year long!
Ingredients in Pea Salad

This easy pea salad is jam-packed with flavor. It’s the perfect side dish for potlucks or next to a holiday meal like Easter brunch or Thanksgiving dinner!

Peas – Frozen peas are the best option for this salad as they’re sweet, tender, and don’t require cooking. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.

Add-Ins – I add crisp bacon, cheddar cheese, and red onion.

Variations

Use real bacon bits in place of cooked and crumbled bacon.

We love sharp cheddar cheese best in this pea salad recipe but you can swap in your favorite cheeses.

Green onion or sweet white onion can be used in place of red onion.

Chopped boiled eggs can be added if you’d like.

Dressing—This tangy and creamy pea salad dressing takes just a couple of minutes to prepare. Mayo is mixed with sour cream, a splash of vinegar, sugar, salt, and black pepper. Simple yet perfect.

For a lighter dressing, replace the sour cream with Greek yogurt.
Holly’s Tips

You do not need to cook frozen peas to make green pea salad – run them under cold water to thaw.

Any frozen peas work but tiny peas, sometimes called baby peas or baby sweet peas contain more sugar and are preferred.

The dressing in the recipe is quick and adds the best flavor; you can replace it with Ranch dressing or premade coleslaw dressing in a pinch.
How to Make Bacon Pea Salad

Here are the steps to making a delicious pea salad with bacon:

Thaw the peas by running them under cold water.

Cook the bacon until crispy and then crumble.

Whisk the dressing ingredients (recipe below) in a large mixing bowl. Add the peas, bacon, and onion, and stir to coat with the dressing.

Voila. It’s so easy!
Got Leftovers?

Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.

More Veggie Salads

This classic pea salad is perfect on any potluck table. Here are more favorite quick salads.
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The Best Bacon Pea Salad

Bacon Pea salad is a creamy, flavorful side made with sweet baby peas, cheddar cheese, bacon, and red onion.

Prep Time 20 minutes

Cool Time 2 hours

Total Time 2 hours 20 minutes

In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.

Add peas, bacon, onion, and cheese to the bowl and gently stir to coat.

Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.

Frozen peas do not need cooking. Thaw them quickly by placing them in a colander and running cold water over them.
To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
To save on cleanup, whisk the dressing in the same bowl where you’ll be mixing the salad.
Garnish with additional bacon and cheese if desired.
Leftover salad can be stored in the fridge for up to 4 days. Stir before serving.

Calories: 301 | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 37mg | Sodium: 331mg | Potassium: 336mg | Fiber: 6g | Sugar: 9g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 114mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 22, 2024
Easy Tuna Salad
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A classic tuna salad recipe is an easy lunch and can be made ahead of time for meals throughout the week.

This recipe combines flaky canned tuna with celery, onions, dill pickles, and mayonnaise. I sometimes sneak potato chips right into my sandwich… anyone else?!

Perfect for tuna salad sandwiches or creamy tuna melts with some coleslaw on the side! Whip up a salad or sandwiches or even scoop it into half an avocado for a fancy (and low carb) dish!

Ingredients for Tuna Salad

This tuna salad recipe is simple, but of course, you can jazz it up however you’d like!

Tuna – I prefer water-packed albacore tuna because it’s lighter but oil packed works just as well. Canned salmon works in this recipe too.

Dressing – This tuna salad has an easy mayonnaise-based dressing. Lemon juice and a bit of Dijon mustard are added for some tang.

Add-Ins – Diced celery, chopped dill pickles (or sweet relish if you prefer), and sliced green onion add flavor and crunch. The dill pickle can be replaced with sweet pickle relish.

Variations – Swap up the mix-ins with fresh herbs (like flat-leaf parsley or dill), diced red bell pepper or red onion, or even a chopped hard-boiled egg. Add a pinch of your favorite spice mix if you’d like!

How to Make Tuna Salad

Tuna salad is so easy and requires very little prep.
1. Drain flaked tuna and place it into a medium bowl. Use a fork to gently separate the pieces.
2. Add the mix-ins per the recipe below.
3. Gently fold in the mayo and seasonings, and enjoy!
I like to serve tuna salad sandwiches with lettuce and tomato on whole wheat bread or a darker loaf like rye. It’s also delicious on croissants like a shrimp salad!

Lighten It Up a Little

If you’d like to cut some of the calories, replace some of the mayonnaise with Greek yogurt. It will have a slightly more tangy flavor but still, just as tasty!

Serving Suggestions

We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad?
- Stir in pasta to make a tuna macaroni salad.
- Cut the carbs and make it a lettuce wrap! Fill lettuce leaves with the mixture or even just top a bed of romaine lettuce.
- Spoon it on a cracker with cheese or fill a wrap with tuna salad and fresh veggies.
How Long Does Tuna Salad Last?

If it doesn’t get eaten up first because it IS that good, tuna fish salad will keep in the fridge for up to 2 days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Make a tuna fish sandwich and put the tuna salad back in the fridge in an airtight container to keep it as fresh as possible!

More Light Lunches

Browse More Sandwich Recipes

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Easy Tuna Salad

This easy tuna salad recipe is a quick lunch time fix on a sandwich or bed of lettuce.

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Drain the tuna well.

In a medium bowl, combine drained tuna, mayonnaise, dill pickles or relish, celery, green onion, Dijon, and lemon juice. Gently toss them together. Taste and season with salt and pepper.

Use to top a salad, in sandwiches, or to add to pasta salads.

Tuna salad can be stored in the refrigerator in an airtight container for up to 2 days.
Serve tuna salad as a sandwich, over lettuce, or as a wrap in a tortilla.

Calories: 369 | Carbohydrates: 2g | Protein: 17g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 738mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Fish, Lunch, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 28, 2024
Classic Chicken Salad
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Of all the summer salads, a classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck!

Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Keep this chicken salad recipe on hand for last-minute sandwiches, or serve it over a bed of lettuce or with a side ofÂ pasta salad and corn on the cob!

Ingredients in Chicken Salad

Chicken:
- Use leftover chicken from last night’s dinner or rotisserie chicken. Even leftover grilled chicken works well. Canned chicken can be used, but fresh is preferred.
- To prepare chicken for chicken salad: Make baked chicken breast or thighs or poach until tender.
- Ensure the chicken is cooled and shred or chop it into bite-sized pieces.
Add-ins:
- As this is a classic chicken salad recipe, I’ve kept the additions to a minimum. Celery for crunch, green onions for flavor.
- Add a variety of nuts, veggies, or fruit for added flavor and texture. Try this chicken salad recipe with grapes, avocado, dried cranberries, pecans or almonds.
Dressing:
- Mayonnaise and simple seasonings are the base of this recipe.
- Change the flavor and replace some of the mayo for Greek yogurt, ranch dressing, or your add your favorite salad dressing.
- Create an Avocado Chicken Salad by replacing some of the mayonnaise with mashed avocado.
How to Make Chicken Salad

Prepare this classic chicken salad recipe in just 15 minutes with only a few simple ingredients.
1. Chop cooked and cooled chicken and place into a large bowl with celery and onions.
2. Mix dressing ingredients (according to the recipe below) in a bowl. Toss with chicken.
3. Serve on rolls, bread or over a bead of lettuce.
This chicken salad sandwich recipe can be served on any bread. We love this on a baguette or rolls. Keep it low carb and serve in romaine lettuce as lettuce wraps or spoon over a tossed salad.

Got Leftovers?

Refrigerator: Store chicken salad in an airtight container in the fridge for up to 5 days. Give it a stir and refresh the flavor with a fresh herb or an extra dollop of Dijon mustard.

Freezer: Chicken salad doesn’t freeze well. To prep ahead, simply dice the chicken and freeze. When ready to make, combine it with the ingredients below for a quick lunch!

Must Try Sandwiches
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Classic Chicken Salad

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Prep Time 15 minutes

Total Time 15 minutes

Combine all ingredients in a small bowl and mix well.

Season with salt and pepper to taste.

Serve as a sandwich or over salad.

Calories: 206 | Carbohydrates: 1g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 362mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 20, 2024
Slow Cooker Pulled Pork Sandwiches
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These slow cooker pulled pork sandwiches are ideal for lunches, dinners, tailgate parties, or potlucks!

Pork shoulder is cooked in the crockpot with a sweet and zesty homemade BBQ sauce to make meat so tender, you can shred it with a spoon!

Zesty Pulled Pork sandwiches
- Hot and ready – pulled pork sandwiches are so easy when they’re made in the Crockpot!
- Cooking in the slow cooker makes this a set-it-and-forget-it kind of meal.
- Everyone loves pulled pork; there’s nothing better to serve for a summer BBQ, game day, or Sunday supper.
- Serve it as this as sandwiches, spooned over mac and cheese, or with mashed potatoes.
Choosing Pork for Pulled Pork

When choosing pork for pulled pork, look for well-marbled meat with plenty of fat. The best choice of meat for this recipe is pork shoulder which can also be called picnic roast, Boston butt, blade roast, or pork butt. It’s affordable and becomes buttery tender when slow-cooked. Boneless or bone-in can be used.

Avoid leaner cuts like pork loin or center-cut chops. They don’t have enough fat and can result in dry and tough meat when slow-cooked too long.

Other Ingredients for Pulled Pork Sandwiches

Seasonings – I season the pork simply as the sauce adds love of flavor. You can add additional spices to the pork before browning such as garlic powder to taste or for a smoky flavor, a bit of smoked paprika or a dash of liquid smoke.

Homemade Sauce – The secret to this recipe is in this homemade sauce! The pulled pork is cooked in a tangy BBQ sauce with apple cider vinegar, ketchup, molasses, and the secret ingredient is chili sauce. If you don’t have chili sauce, you can use additional ketchup.

Chili sauce is not spicy, its similar to tangy ketchup. The brand I buy is Heinz chili sauce and it’s sold near the ketchup.

Do not use a spicy chili sauce in this recipe or it will be too hot! You can make your own homemade chili sauce here.

Coleslaw – I love a good zesty coleslaw with pulled pork sandwiches for fresh flavor. Use store-bought shredded cabbage and the quick creamy coleslaw dressing below. Leftover slaw or dill pickle slaw are also great additions.

Rolls – Anything goes, brioche, hamburger buns, or ciabatta rolls. I like to toast the rolls with garlic butter.

Brown the pork

Make the sauce

How to Make Crockpot Pulled Pork

This pulled pork recipe is zesty with a homemade sauce.
1. Mix the sauce ingredients together according to the recipe below.
2. Brown the pork, place in a 6qt slow cooker and pour the sauce overtop. Cover & cook until tender.
3. Remove the pork and cooking liquid from the Crockpot. Shred the pork, discarding any large pieces of fat.
4. Return shredded meat to the pot, stir in the sauce & keep on warm.
What to Serve With Pulled Pork

We most often make this recipe into pulled pork sandwiches but great over mac and cheese, or nachos. Some of our favorite side dishes are typical BBQ fare and make ahead salads.

How to Store Leftovers
- Keep leftover Crock Pot pulled pork separate from coleslaw in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave for additional bbq pork sandwiches. Keep coleslaw refrigerated for up to 4 days
- Leftovers can be stored in the freezer for up to 4 months.
Did you love these Pulled Pork Sandwiches? Be sure to leave a rating and a comment below!
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Crockpot Pulled Pork

This is the last pulled pork recipe you’ll ever need! shredded pork is tender and delicious in this sweet & tangy sauce!

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Total Time 5 hours 50 minutes

To Make the Pork

For the sauce, in a medium bowl, combine apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.

Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.

Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it’s well coated.

Cook the pork on low for 8-10 hours or high for 5-6 hours or until it’s fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.

Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.

Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.

Drizzle with a little bit of barbecue sauce if desired.

Opening the slow cooker lets heat out and will increase the cooking time. Bone in pork works well in this recipe, no changes in cooking times are needed.
Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again.
If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding.
For a lighter dressing, combine the following:
⅓ cup light mayonnaise
¼ cup plain Greek yogurt
1 tablespoon white vinegar
½ teaspoon sugar
½ teaspoon celery seeds
⅛ teaspoon salt

Calories: 639 | Carbohydrates: 70g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1066mg | Potassium: 1208mg | Fiber: 4g | Sugar: 34g | Vitamin A: 640IU | Vitamin C: 37.4mg | Calcium: 125mg | Iron: 14.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pork, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
How to Use Leftover Pulled Pork

Add pulled pork to any of these recipes by replacing the chicken, beef, or pork for a delicous new meal!
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Holly Nilsson

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January 29, 2024
Creamy BLT Dip
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BLT Dip is a creamy and delicious dip that is a true party sensation.

All of the flavors of our favorite BLT Sandwich are combined in a creamy cheesy mixture and topped with bacon, lettuce, and juicy tomatoes!

This is the perfect dip for chips, veggies, or tortillas!

Ingredients in BLT Dip

If you’re looking for the perfect appetizer, this BLT Dip recipe will have everyone coming back for more!
- Creamy Base – Cream cheese is the base of this recipe, light cream cheese can be used. Mayo and sour cream make it smooth and easy to scoop.
- Seasonings & Flavors – A bit of garlic powder and smoked paprika flavor this dip. Sharp cheddar and green onion (or swap ½ teaspoon of onion powder) add a boost of flavor.
- Crispy Bacon – Prepace bacon in the oven and crumble it or save time with real bacon bits. If using real bacon bits, fry or microwave them until crisp and let them cool.
- Lettuce – Iceberg or romaine lettuce add a fresh crunch.
- Tomatoes – Any ripe and juicy variety of tomatoes works here. I most often use either cherry tomatoes or Roma tomatoes.
Variations – Turn it into a ranch BLT dip by adding ranch dressing mix, or try Italian dressing mix and fresh herbs if you have them on hand.

How to Make BLT Dip
1. Use a hand mixer to combine cream cheese, mayonnaise, sour cream, and seasonings per the recipe below.
2. Gently fold in the remaining ingredients and chill for 1 hour.
3. Garnish with shredded lettuce, bacon, and diced tomatoes.
Prep Ahead

This BLT dip can be made 48 hours before serving as long as it’s tightly covered and chilled in the refrigerator. Add the toppings just before serving so they stay fresh and crisp.

Dippers for BLT Dip
- Veggies: vegetable sticks like celery sticks, zucchini slices, or cucumber coins are great for scooping and dipping.
- Bread: any kind of crackers, sliced baguette, or crostini.
- Chips: pita chips, tortilla chips, or pretzel chips.
More Cold u0026 Creamy Dips

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Creamy BLT Dip

This creamy BLT Dip recipe tastes like a classic BLT sandwich in a creamy dip!

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

Author Holly Nilsson

In a medium bowl, combine cream cheese, sour cream, mayonnaise, smoked paprika, and garlic powder until fluffy with a hand mixer on medium.

Gently fold in the green onions, diced tomatoes, cheddar cheese, and ⅔ of the bacon.

Cover and refrigerate for at least 1 hour before serving.

Remove from the fridge, top with lettuce, remaining bacon, and chopped tomatoes.

Serve with bread, crackers, chips, or vegetables for dipping.

Spices can be replaced with your favorite spice mix or ranch or Italian dressing mix.
This dip can be stored in the fridge in a covered container for up to 4 days. Freezing is not recommended.

Calories: 198 | Carbohydrates: 3g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 291mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 8, 2024
French Onion Dip
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A creamy French onion dip recipe is a must for game days or any gathering!

This homemade version is packed with flavor and made with real caramelized onions in a rich, creamy base.

Serve it with your favorite crunchy dippers like potato chips or vegetables.

An Easy Homemade Dip
- Skip the onion soup mix; this this from scratch French onion dip recipe is easy to make.
- Slowly caramelizing onions brings out a rich deep flavor.
- Homemade means preservative and filler-free!
- French onion dip is perfect for gluten-free and keto snacking when served on a veggie platter with celery and bell pepper sticks or broccoli and cauliflower florets.
Ingredients for French Onion Dip
- Onions – Use sweet onions such as Vidalia or Walla Walla for a sweeter dip. Yellow or white onions will work just fine in this recipe too.
- Sour Cream – Full-fat sour cream is nice and thick and adds richness. It can be replaced with plain Greek yogurt.
- Mayonnaise – I prefer full fat mayonnaise or dressing in this recipe as the reduced fat versions are sweeter in flavor.
- Seasonings – Add some garlic powder or fresh herbs like parsley or chives.
Variation: For a thicker dip, substitute 4 ounces of softened, whipped cream cheese for ¼ cup of sour cream.

How to Make French Onion Dip

This homemade French onion dip recipe has so much fresh flavor compared to store-bought!
1. Cook the onion until golden per the recipe below.
2. While onions are cooking, mix sour cream, mayo, and seasonings.
3. Allow onions to cool thoroughly, then mix with the cream base.
4. Garnish and serve with chips or your favorite dippers!
The onions should cook very low and slow, stirring frequently – it may take about 20 to 30 minutes to caramelize them.

Delicious Dippers
- Make it the centerpiece on a tray of colorful veggies, like carrot sticks or celery.
- Serve it with potato chips, crostini or your favorite crackers.
- Try it with golden brown soft pretzels or pretzel bites.
Storing French Onion Dip
- French onion dip can be kept in the refrigerator for up to 7 days.
- Do not freeze, as the cream and mayonnaise base will not thaw well. Just make a new batch every time!
More Delicious Dip Recipes

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French Onion Dip

A creamy homemade dip with sweet caramelized onions served with your favorite dippers!

Prep Time 20 minutes
Cook Time 30 minutes
Chill 2 hours
Total Time 2 hours 50 minutes

In a 6-inch skillet, combine the onion and butter. Cook over low heat, stirring frequently, until the onion is golden brown. This should take about 20 to 30 minutes. Cool completely.
While the onion is cooking, in a medium bowl, combine sour cream, mayonnaise, Worcestershire sauce, and garlic powder.
Stir in the cooled onion. Taste and season with salt and black pepper.
Refrigerate for at least 2 hours before serving.

Onions for French Onion Dip – Much like French onion soup, I like to use a sweet onion such as Walla walla or Vidalia onions. However, this recipe will work with almost any variety of onions. Cream Cheese Variation – If you’d like a thicker creamy texture, soften 4 oz of cream cheese and beat with a hand mixer until fluffy. Reduce the sour cream by 1/4 cup and proceed with the recipe as written. Fresh herbs can be added. Parsley, fresh chives, and thyme are great options. Sprinkle in a little bit onion powder for more onion flavor if you’d like! French Onion Dip can be stored in an airtight container in the fridge for up to 7 days. Stir before serving.

Calories: 222 | Carbohydrates: 5g | Protein: 1g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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December 27, 2023
Spinach Dip Recipe
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This spinach dip recipe is the perfect addition to any party or appetizer table.

Spinach is mixed into a creamy base with chopped water chestnuts, and green onions for a classic dip that’s packed with flavor and easy to make!

Use it to fill a loaf of sourdough bread or even mini rolls as little bowls! Serve it cold with chips, crackers, veggies, or garlic crostini.

A Party Favorite

As much as I love a good hot spinach artichoke dip, this cold spinach dip requires no baking.
- This is a version of the Knorr spinach dip recipe – deliciously famous for good reason!
- This recipe uses simple ingredients with lots of room for variations.
Ingredients for Spinach Dip
- Mayonnaise & Sour Cream: I start with mayonnaise and sour cream. To lighten up this spinach dip, swap out the sour cream with plain Greek yogurt. Reduced-fat mayonnaise can be used as well.
- Spinach: Use frozen chopped spinach that has been thawed and squeezed to remove excess liquid. You can replace frozen spinach with fresh – cook 1 pound of fresh spinach, cool, chop & squeeze it to remove moisture.
- Water Chestnuts – These add great crunch and a little texture – replace them with diced celery or bell peppers if needed.
- Green Onions – Add flavor and can be replaced with chives. Other raw onions are too strong for this dip, so if you don’t have them, just leave them out.
- Seasoning: The secret ingredient is the seasoning for this dip is a packet of Knorr vegetable soup mix (Lipton makes one as well). It is added dry and seasons this dip – no need for additional salt.
Variations: To change it up, stir in chopped artichoke hearts, some mozzarella cheese or even a sprinkle of parmesan cheese.

No Knorr Vegetable Mix? No Problem! You can make spinach dip without Knorr vegetable soup mix.

Substitute with onion soup mix, ranch seasoning mix, or even a tablespoon or so of bouillon and a 1/2 teaspoon of Worcestershire sauce along with your favorite herbs. Add a little bit of finely diced red bell pepper and a bit of shredded carrot.

How To Make Spinach Dip

This is a cold spinach dip recipe and often served in a “bread bowl”.
1. Combine the ingredients per the recipe below.
2. Cover with plastic wrap and chill in the refrigerator in a bowl for at least 2 hours.
3. Spoon into a bread bowl just before serving.
You can skip the bread bowl and serve it with pita chips, pretzels, or tortilla chips if desired.

How to Serve Spinach Dip

Party Favorite: Select a loaf of crusty bread and cut off the top. Use a knife to hollow out the middle (save the bread in the middle). Just before serving, fill the bread with spinach dip. Cut the top of the loaf and the bread from the center into cubes for dipping.

For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls. This is also great served with crackers or toasted sliced baguette.

Keep it low carb and serve with veggies for dipping. Broccoli, mini cucumbers, carrot sticks, or celery sticks make great dippers.

Leftover spinach dip can be stored in an airtight container in the fridge for up to 3 days.

More Quick Party Dips

Here are some of our favorite easy party dip recipes!

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Easy Spinach Dip

A simple creamy spinach dip recipe, perfect for any party or potluck!

Prep Time 5 minutes

Chill Time 2 hours

Total Time 2 hours 5 minutes

Thaw 10 ounces of frozen chopped spinach. Squeeze the thawed spinach or place it in a fine mesh strainer and press with a spoon to remove as much liquid as possible.

Drain the water chestnuts and finely chop.

In a medium bowl, combine spinach, water chestnuts, sour cream, mayonnaise, and dry vegetable soup mix. Stir until well combined.

Cover and refrigerate for at least 2 hours or up to 24 hours before serving.

To make a bread bowl, cut 1-inch off the top of a loaf of sourdough bread and use a serrated knife to remove the center, leaving a 1-inch thick bread bowl.

Fill the bread bowl with the spinach dip just before serving. Cut both the top and center of the bread into 1-inch cubes for dipping.

To thaw spinach – Let the frozen spinach sit in the fridge overnight or thaw it quickly in the microwave. If using the microwave, place the spinach in a bowl and cook for 90 seconds on high. Then, break it up and continue cooking it in 30-second increments until it’s fully thawed.
Fresh spinach – To replace frozen spinach with fresh, remove the stems from 1 pound of fresh spinach. Place it in a large non-stick skillet with 1 tablespoon of water and cook over medium until the spinach is wilted, about 4 minutes. Cool, chop, and squeeze dry.
Serving – Spinach dip can be served in a serving bowl with crackers, tortilla chips, or crostini.
For individual servings, use small dinner rolls and hollow them out for mini spinach dip bowls.
Storage – Keep leftover spinach dip in an airtight container in the fridge for up to 4 days.

Calories: 174 | Carbohydrates: 5g | Protein: 1g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 412mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2290IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 26, 2023
Ham and Cheese Croissant
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Quiet those hungry appetites in a hurry with this recipe for a melty and mouthwatering ham and cheese croissant!

Buttery croissants are stuffed with smoky ham and rich Swiss cheese, then spread with a tangy honey mustard sauce and baked to melted perfection.

This cozy and comforting sandwich is always a hit wherever it’s served!

An Easy Anytime Favorite
- These are a buttery, flaky take on a traditional ham sandwich, and they’re perfect with leftover ham, too.
- Serve these ham and cheese croissants for breakfast, lunch, or dinner.
- Make a bunch for the freezer for convenient microwavable meals or add some scrambled eggs to turn them into breakfast sandwiches.
Ingredients in Ham and Cheese Croissants

Ham – We love these with leftover slices of ham, but deli ham works just as well.

Cheese – I love pairing ham with Swiss or gruyere cheese, but almost any variety of hard cheese can be used. Try cheddar, marble cheese, or Monterey Jack in place of Swiss!

Croissants – I love to make these with flaky croissants from the bakery but of course you can try your hand at homemade croissants too. For smaller bites, roll up the ingredients in refrigerated crescent rolls and bake as we do our Reuben roll ups.

Sauce – Yellow or Dijon mustard are favorites with ham, this recipe includes a simple homemade honey mustard sauce.

Variations – Add a scrambled or fried egg for a delicious breakfast sandwich.

How to Make Ham and Cheese Croissants
1. While the oven is preheating, make the sauce (per the recipe below).
2. Layer the ingredients in the croissants.
3. Brush with butter, sprinkle with sesame seeds, and bake until golden brown.
Storing and Reheating

Ham and cheese croissants will keep in the refrigerator for up to 4 days, and in the freezer for up to 3 months. Thaw in the refrigerator before reheating in a 250°-300° oven on a sheet loosely covered with foil until the ham is heated through and the cheese has remelted.

Got Leftover Ham?

More Leftover Ham Recipes

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Ham and Cheese Croissant

Savory ham and cheese are tucked inside a flaky croissant with a homemade sauce, then baked until perfectly melty!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Preheat the oven to 350°F.

For the sauce, in a small bowl combine the mayonnaise, mustard, and honey. Set aside.

Gently cut the croissants in half crosswise.

Spread ¼ of the sauce on the bottom of each croissant. Top with sliced ham and cheese.

Place the top of the croissant on each sandwich. Brush each top with butter and sprinkle with sesame seeds.

Place on a baking sheet lined with parchment paper and bake for 9 to 12 minutes or until heated through and the cheese is melted.

Lightly scrambled eggs can be added to make breakfast sandwiches.
Ham and cheese croissants can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw in the refrigerator if frozen, then reheat in a 250°-300° oven on a foil-covered sheet until the ham is warm and the cheese is melted or wrap in foil and heat in the air fryer at 300°F for 5 minutes or until heated through.

Calories: 552 | Carbohydrates: 29g | Protein: 20g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 916mg | Potassium: 217mg | Fiber: 2g | Sugar: 9g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 223mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Lunch, Sandwich

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 3, 2023
Banana Bread
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This easy Banana Bread recipe is a no-fail favorite that always comes out perfectly moist.

With a handful of ingredients that you likely have on hand and only a few minutes of prep, you’re going to start buying extra bananas just for this recipe!

Why We Love This Easy Banana Bread
- Quick: This banana bread is so quick to prepare you’ll probably have it ready to go before your oven even finishes preheating!
- Easy Ingredients: The ingredients are items I always have on hand so that I can make this at a moment’s notice.
- Extra Moist: The banana bread in this recipe is deliciously moist with a tender crumb, just as it should be.
- Versatility: Banana bread can be customized with various add-ins like chocolate chips, nuts, or spices!
Ingredients Needed

Bananas – Use overripe bananas with many black spots; they’ll be soft and full of sugars. You can peel them and freeze them to bake with at a later date, too.

Eggs & Oil – Eggs and oil add moisture to quick breads like zucchini bread and, of course, this recipe.

Mayonnaise – I also replace some of the oil with mayonnaise (which is made of… eggs and oil)! While this may seem like a weird ingredient, as you can see from the reviews, it is the perfect addition! No butter is needed; the mayo adds extra moisture.

Add-Ins – You can add pecans, walnuts, or stir-in chocolate chips to this banana bread recipe to change the flavor.
How To Ripen Bananas Quickly

Uh oh! You have beautiful yellow bananas, perfect for a smoothie or banana pudding, but not so much for baking!

To ripen in 1-2 days: place them in a brown paper bag (with other ripe fruit if you have any) and seal.

To ripen immediately, bake at 300°F for 15-20 minutes. Cool before using in this recipe.
How to Make Banana Bread

Banana Bread with Mayonnaise? I know it may sound a little strange, is makes a moist banana bread recipe.
1. Combine dry ingredients in a mixing bowl (per recipe below).
2. Combine bananas (of course), mayonnaise, and egg in a second bowl.
3. Mix the two together just until moist (image below, the batter should be lumpy).
4. Pour into a greased pan and bake.
Tips for a Moist Banana Bread
- The batter has a thick texture; do not add extra liquid or extra bananas. Extra bananas can make the bread too dense.
- As with all quick breads, do not overmix. Stir with a spoon (not a mixer) just until incorporated.
- Do not overcook. Ovens can vary; check your bread at least 10 minutes before the cooking time is up.
- Seal well once cooled (a freezer bag works well too).
- For easy removal, line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan.
How to Store Banana Bread

Banana bread should last about 3 days, in an airtight container on the counter.

To FREEZE: You can either freeze the loaf as a whole or slice it and freeze the slices. To thaw a slice, just pop it in the microwave for a few seconds or even just add it to the lunch box while it’s still frozen, it’ll thaw in plenty of time for lunch!

Use Up Those Ripe Bananas!

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Easy Banana Bread Recipe

This banana bread is one of the easiest recipes and turns out perfectly moist every time!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Preheat the oven to 350°F.

Mash the bananas with a fork. In a medium bowl, mix together mashed bananas, mayo, and egg. In a separate large bowl combine flour, sugar, baking soda, salt, and pecans

Add the flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix.

Pour into a greased loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.

Remove from the pan and place on a wire rack to cool completely before slicing.

To Ripen Bananas Quickly bake at 300°F for 15-20 minutes. Cool before using.
Avoid adding extra bananas; this can make the bread too dense. You should have about 1 cup of mashed bananas, if it’s a little bit over or under it’s okay in this recipe.
As with all quick breads, do not overmix. Stir just until incorporated.
Check your bread at least 10 minutes before the bake time is up.
Line the loaf pan with parchment paper leaving about 3 inches of paper folded over the top of the pan for easy removal.
To Make Muffins, divide over 12 muffin wells and bake for 14-18 minutes or just until a toothpick comes out clean. Do not overbake.

Calories: 231 | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 253mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2.6mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 30, 2023
Deviled Ham
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Make this easy deviled ham for a delicious sandwich spread, dip, or topping!

This zesty blend of minced ham, onion, seasonings, and creamy mayonnaise is perfect for picnics or as a quick snack.

What is Deviled Ham?
- In a food recipe, “deviled” refers to the heat that comes from zesty or spicy ingredients like mustard or Tabasco sauce/hot sauce. This tasty recipe uses both!
- Deviled ham is a great way to re-purpose leftover ham for the lunchbox, appetizer tray, or church potluck.
- Skip the canned deviled ham, this homemade version is quick, easy and budget-friendly.
Ingredients in Deviled Ham

Ham: Use any leftover ham, ham steaks, or even canned ham in this recipe. If your ham was baked with glaze, you can leave it on or cut the skin off if you’d like.

Mayonnaise: Adds creaminess, light mayo works in this recipe too.

Onion, Mustard, and Hot Sauce: These ingredients (along with a finer texture) are what make this deviled ham spread different from our ham salad. Use white or green onions in this recipe. Dijon is my preference but grainy mustard or prepared yellow mustard are great too.

Variations: Change up the flavor and add your own spices or herbs to this recipe. I skip the salt as I find it salty enough on its own. Try Worcestershire sauce, and mustard powder, finely diced celery, chopped pickles, or sweet relish.

How to Make Deviled Ham
1. Add diced ham, hot sauce, and onion in a food processor and pulse.
2. Add mayonnaise a little at a time and pulse until smooth.
3. Serve immediately, or cover and chill.
NOTE: If you don’t have a food processor, dice everything super fine and mix well.

How to Eat Deviled Ham

Storing Leftovers

Keep deviled ham cold. Store tightly covered for up to 4 days in the refrigerator.

More Leftover Ham Favorites

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Deviled Ham

Deviled ham is a zesty and creamy spread that’s perfect for sandwiches or crackers!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Holly Nilsson

Place diced ham, onion, mustard, and hot sauce into a food processor. Pulse until finely chopped.

Add mayonnaise and pulse just until combined.

Transfer to a bowl for serving and garnish with parsley or green onion if desired.

Leftover deviled ham can be stored in a covered container in the fridge for up to 4 days.

Calories: 283 | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1392mg | Potassium: 261mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Ham, Lunch, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Favorite Salads for Sandwiches
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Holly Nilsson

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November 30, 2023
Ham Sandwich with Honey Mustard
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A ham sandwich is a simple pleasure, stacked high with lots of ham, lettuce, tomato, and cheese. We add a tangy honey mustard for the perfect bite.

Ham Sandwich Additions

Ham – Sliced deli ham comes in a variety of flavor profiles like maple glazed, Black Forest, Hot Honey, and Mortadella. But one of our favorite ways to enjoy a ham sammie is to use leftover holiday ham because you can slice it as thin or as thick as you like!

Spread – To balance ham’s salty flavor, we love a good homemade honey mustard sauce.

Bread – Rye is an excellent bread for ham sandwiches because it’s dense and sturdy and adds loads of flavor. Sourdough, pumpernickel, wheatberry, whole wheat, homemade white bread, Hawaiian rolls for sliders, or even a croissant split in half makes an excellent carrier for these tasty sandwiches.

Cheese – Swiss cheese is a tangy complement to salty ham, but a slice of American cheese, Havarti, Gruyere, or Provolone will also taste great!

Toppings for Ham Sandwiches

Besides crispy lettuce and juicy tomatoes, nearly anything can go on a ham sandwich! If holiday leftovers are already ‘gobbled’ up, try topping your sandwich with a fried egg, sliced avocados, or pickled red onions.

Leftover turkey, cranberry sauce, and even a scoop of leftover stuffing can be piled high on a ham sandwich!

PRO TIP: Make an open-face baked sandwich by topping the sandwich with ham and tomato and topping it with extra cheese. Place under the broiler until the cheese is bubbly and melted.

Best Way to Store a Sandwich

For ham sandwiches that look and taste as good as freshly made, the best way to store them is to wrap them in parchment paper since it absorbs moisture, unlike plastic wrap or baggies. Wrap it once, slice it, and then wrap it again, if desired. This keeps the sandwiches intact and dry.

Use Up That Holiday Ham!

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Our Favorite Ham Sandwich

Make this ultimate ham sandwich using holiday leftovers for an easy lunch or on-the-go dinner!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Combine the mayonnaise, mustard, and honey in a small bowl. Set aside.

Lightly toast the bread if desired and spread the honey mustard over one side of each slice.

Place the cheese on two slices of the bread, top with ham, tomato slices and lettuce. Top with the remaining two slices of bread and cut sandwich in half.

Calories: 724 | Carbohydrates: 37g | Protein: 39g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2045mg | Potassium: 623mg | Fiber: 5g | Sugar: 7g | Vitamin A: 924IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Ham, Lunch

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 26, 2023
Turkey Sandwich
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A classic turkey sandwich recipe is perfect for game day or holiday leftovers!

Piled high with turkey, lettuce, tomato, cheese, and a liberal amount of cranberry sauce, this turkey sandwich recipe is delicious!

Turkey Sandwich (with Cranberry Sauce!)

What to Put on a Turkey Sandwich

Bread: Choose a sturdy bread like a nice grain bread, ciabatta, or even rye or sourdough. Want something lighter? Wrap the ingredients in romaine lettuce!

Turkey: Use sliced deli turkey or leftover sliced turkey breast. Add other deli meats like ham, chicken, or cotto salami for variety.

Cheese: Choose your cheese, great options include cheddar, Colby Jack, Monterey Jack, or Gouda. Mix and match for flavor.

Vegetables: Add crunch with lettuce, tomatoes, or cucumbers. For creaminess, try sliced avocado.

Condiments: Mix mayo with pesto for aioli, or use chipotle for a kick. Honey mustard adds a sweet tang.

More Turkey Sandwich Ideas
- Hot Open Face – Top slices of turkey on bread, crumble on some dressing, and smother in gravy, like this hot turkey sandwich.
- Plain Grilled – Turkey, deli ham slices, American cheese, and tomato on rye bread, pumpernickel, or your favorite bread. Cook it grilled cheese style until melty!
- Turkey Reuben Panini – If you have a panini press, pile on the turkey, Swiss cheese, and sauerkraut on rye bread slices that have been buttered on the outside, and cook to a golden crispy crunch. Grilling in a skillet will work too. Serve this one with Thousand Island dressing on the side.
- Turkey Salad – Make an easy turkey salad recipe and fill croissants or toasted English muffins!
Leftover Turkey Faves

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Turkey Sandwich

This is an easy way to turn Thanksgiving leftovers into the best turkey sandwich!

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Lightly toast the bread.

Spread mayonnaise on 2 of the slices.

Top with cheese, turkey, lettuce, and tomatoes. Season with salt & pepper if desired.

Spread remaining slices of bread with cranberry sauce and top sandwich.

Cut in half and serve.

Top with lettuce, tomatoes, bacon, pickles, or any of your favorite sandwich toppings!

Calories: 383 | Carbohydrates: 16g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 659mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 23, 2023
The Best Spinach Artichoke Dip
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This spinach artichoke dip is a favorite for any kind of get-together!

This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

Serve it with your favorite dippers like chips, crackers, or bread.

Ingredients for Spinach Artichoke Dip

This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.
- Cream Cheese – Use a block of cream cheese – reduced fat can be used.
- Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I recommend full-fat mayonnaise.
- Spinach – Use frozen chopped spinach, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.
- Artichokes – I prefer marinated artichokes over canned ones, as they have more flavor. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.
- Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Swap Gruyere with Gouda or Swiss if needed.
Variations
- Add crumbled bacon or bacon bits
- Stir in green onions, chives, fresh herbs like basil or parsley
- For a little kick, add diced pickled jalapenos or red pepper flakes to taste
How to Make Spinach Artichoke Dip
1. Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
2. Fold in spinach, artichokes, and shredded cheese.
3. Bake until golden and bubbly.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

mix cream cheese/mayo/sour cream

add remaining ingredients

mix well

bake

Tips for A Great Spinach Artichoke Dip
- Mix with a hand mixer to incorporate air and make a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
Serving Suggestions

In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.
More Great Dip Recipes

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The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Preheat the oven to 375°F.

In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.

Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.

Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.

To Make Crostini:
Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.

Mixing with a hand mixer makes a softer, smoother dip.

To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.

To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.

To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.

Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 20, 2023
Turkey Salad
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This homemade leftover turkey salad recipe is a must-have after Thanksgiving!

Juicy turkey, crunchy celery, tart cranberries, and nutty pecans are mixed with a creamy Dijon dressing and ready to enjoy!

A Simple Salad
- Great for leftovers: This is a great way to use leftovers.
- Fast: Turkey salad is fast to make and keeps in the fridge for a few days.
- Versatile: Skip the add-ins or add extras if you’d like. Stir in herbs like fresh dill or add your favorite spices like garlic powder or a hint of curry powder.
Turkey Salad Ingredients

Turkey – Use diced leftover turkey in this recipe. Other leftover meat options include diced ham or chicken.

Additions – You can add all of the additions or just a few. Celery adds crunch and freshness, dried cranberries add a little sweetness; pecans add a nutty crunch, and green onions add flavor.

Dressing – The base of the dressing is mayonnaise however, you can replace half of the mayo with plain Greek yogurt if you’d like to lighten it up. Creamy coleslaw dressing is another great option.

Variations – If cranberries aren’t available, use raisins or other dried fruits. Grapes and diced apples are great additions, and the nuts can be replaced with Walnuts, almonds, or pumpkin seeds can be swapped out for pecans.

How to Make Turkey Salad
1. In a medium bowl, combine the ingredients in the recipe below.
2. Refrigerate for at least 30 minutes before serving.
Serving Suggestions

Serve this recipe as you would serve chicken salad and if you have any, cranberry sauce is a great addition!
- Scoop it over lettuce or serve as a lettuce wrap for a low carb lunch.
- Spoon it over crackers for a snack.
- Serve it sandwich style or in a wrap.
Storing Turkey Salad

Keep leftover turkey salad in an airtight container in the refrigerator for up to 4 days. Avoid freezing mayonnaise-based salads as they tend to become grainy once thawed.

Best Ways to Use Leftover Turkey

If you’ve got leftover Thanksgiving turkey, you’ll want to check out these tried and true favorites.

More Leftover Turkey Recipes

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Turkey Salad

Simple and creamy salad, a great way to use turkey leftovers!

Prep Time 15 minutes

Cook Time 0 minutes

Chill Time 30 minutes

Total Time 45 minutes

In a medium bowl, combine the turkey, mayonnaise, mustard, cranberries, pecans, celery, and green onions in a bowl.

Stir to combine and season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving.

Serve as a sandwich or over salad.

Replace pecans with toasted almonds if desired. Diced apples or chopped seedless can be added.
Store left over salad in the fridge in a covered container for up to 4 days.

Calories: 374 | Carbohydrates: 13g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 274mg | Potassium: 210mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 14, 2023
Deviled Eggs Recipe
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Sometimes the simplest recipes are the best, including this one!

This deviled egg recipe starts with hard boiled eggs. The yolks are seasoned and mashed until creamy and added back to the whites for serving.

Deviled Eggs Are an Anytime Snack!

Deviled eggs are hard-boiled eggs, that are halved and filled with a creamy mixture made from the yolks. They’re a holiday staple in our family for Easter dinner, Thanksgiving, and Christmas dinner.
- Customize with your favorite flavors like dill pickles, minced olives, or green onion.
- Deviled eggs are naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
- You need just a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made a couple of days ahead of time making them party perfect.
Ingredients for Deviled Eggs
- Eggs – Any hard-boiled eggs will do for this recipe. I find Instant Pot or air fryer eggs easiest to peel.
- Mayonnaise – This is key to the smooth texture of the filling. Use your favorite brand (light or full-fat mayo work).
- Seasoning – Vinegar & a bit of yellow mustard are traditional in deviled eggs for a little tang. Season with salt and black pepper to taste.
- Garnish – Paprika is traditional but chives are another great option.
Variations

This is a classic deviled egg recipe but feel free to get creative:
- sweet pickle relish, chopped pickle, pickle juice, or minced celery
- sprinkle with crumbled bacon and jalapenos
- garnish with some crispy bacon, capers, or fresh herbs
- swap the mustard for Dijon mustard or a little horseradish for a bolder flavor
- swap some or all of the mayo for Greek yogurt for a lighter version
How to Make Deviled Eggs
1. Cook Eggs: Cook and cool hard boil eggs (see our favorite methods below).
2. Prepare the filling: Mash the yolks with mayonnaise and seasonings until creamy (per the recipe below).
3. Fill the eggs: Spoon or pipe the egg yolk mixture into the egg whites. Garnish and serve.
Cooking Eggs for Deviled Eggs

Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.

Tips for The Best Deviled Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- For an extra smooth filling, pulse it in a food processor if you’d like. Don’t overmix it.
- Place the filling in a piping bag or in a sandwich bag and snip off the corner to make it pretty.
Storing Deviled Eggs

The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.

Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!

Store leftovers in the refrigerator for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch.

Delicious Deviled Eggs

What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
4.98 from 117 votes↑ Click stars to rate now!
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Deviled Eggs Recipe

This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.

Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.

Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl, place the whites on a serving platter.

With a fork, mash the yolks into a fine crumble.

Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.

Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.

Garnish with a sprinkle of paprika and fresh dill weed.

Eggs can be prepared a few days in advance. Keep the whites and filling separate until ready to fill.
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.

Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.

Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Rachael

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November 11, 2023
Fried Deviled Eggs
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These eggs make for a fun and unique snack when you’ve got friends over for the big game!

These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!

Easy Air-Fried Deviled Eggs
- Deviled eggs are a party favorite and look great on a platter.
- We prep these in an air fryer to make them fuss free but you can also deep fry them.
- Deviled eggs are easy to make, economical, portable, and everyone loves them!
Ingredients

Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.

Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.

Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.

Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.

How to Make Air-Fried Deviled Eggs
- Step 1: Cook and cool 6 hardboiled eggs.
- Step 2: Bread the egg whites per the recipe below.
- Step 3: Mix the egg yolk mixture.
- Step 4: Air fry or cook the egg whites. Fill the crispy egg whites with the egg yolk mixture.
Dipping Sauces for Fried Deviled Eggs

When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!

Dip fried deviled eggs in homemade buffalo sauce, buttermilk ranch dressing, or a creamy cheese sauce! Or try this easy marinara sauce or a tasty honey mustard sauce. Even Thousand Island dressing tastes great with this recipe! So many choices.

Tips for the Best Deviled Eggs
- Use older eggs for easier peeling!
- Pulse the filling in a food processor for an extra smooth filling.
- Pipe the filling into the egg whites using a pastry bag or a plastic bag with a corner snipped off.
- Store deviled eggs in the fridge for at least an hour before serving so flavors can meld.
Storing Fried Deviled Eggs

Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.

Delicious Deviled Eggs

Did you make these Fried Deviled Eggs? Be sure to leave a rating and a comment below!
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Fried Deviled Eggs

Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.

Gently peel cooled hard-boiled eggs and slice in half lengthwise.

For the Filling

Gently remove the yolks and place them in a medium bowl, reserving the egg whites.

Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.

To Prepare the Eggs

Preheat the air fryer to 400℉.

In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.

Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.

Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.

Air fry for 2-3 minutes per side until browned and crispy.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

To Boil Eggs in Water: Place 6 eggs in a saucepan and cover with water at least ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water.
To Deep Fry the Egg Whites

Heat 3″ of cooking oil in a medium-size pan over medium heat.

Carefully place breaded egg whites into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

Calories: 110 | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 143mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023
Kewpie, Japan’s Favorite Mayo, Launches New Website

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Fans of the culinary “secret weapon” of chefs everywhere can now get it shipped to their home.

Press Release
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updated: Jun 21, 2022

LOS ANGELES, June 21, 2022 (Newswire.com)
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Japan’s most trusted and beloved mayonnaise and salad dressing brand since 1925, Kewpie, has recently redesigned and relaunched their website (https://www.kewpieshop.com) for the American market. Along with all of Kewpie’s most popular products, the website features tons of recipes designed around the unique taste of Kewpie. The hope is for this website to be the hub for all things Kewpie.

To celebrate this new website launch, Kewpie has created an “essentials” bundle containing the two most popular products with customers. This bundle of Kewpie Mayonnaise and Deep Roasted Sesame Dressing is only available for a limited time. Customers who purchase the bundle within the first four weeks after the new website launch can sign up for Kewpie’s newsletter to receive free shipping on their order.

Although every house in Japan has Kewpie in their fridge, it’s less well known in America. Many American chefs, however, consider Kewpie mayonnaise to be something of a “secret weapon.” The flavor of Kewpie’s mayonnaise is distinct from American mayonnaise due to the use of only egg yolks rather than the whole egg. This fact, combined with the unique blend of vinegars used, give Kewpie a richer taste and creamier mouthfeel than other types of mayonnaise.

Because of this difference, Kewpie is more versatile and can be used in many dishes that don’t pair well with the taste of European and American mayonnaise. Nutritionally, Kewpie is comparable to other types of mayonnaise and can be used fairly interchangeably in recipes. It’s slightly lighter in terms of calories and carbs, however, and the taste means that many chefs recommend using slightly less Kewpie than other kinds of mayonnaise.

Founded in Japan over 100 years ago in 1919, Kewpie is the company that introduced mayonnaise to Japan. Kewpie first produced and marketed mayonnaise to Japanese customers in 1925 and has been making it ever since with a small stop in production during World War II due to supply shortages. Thanks to Kewpie, mayonnaise is now one of Japan’s most popular condiments. Q&B Foods handles the American distribution of Kewpie products.

Q&B Foods started out manufacturing Kewpie mayonnaise on a small scale, primarily for use in restaurants. Now, Q&B Foods makes most of the Kewpie products readily available in American grocery stores and club stores.

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Contact Information :
customerservice@qbfoods.com

https://www.kewpieshop.com/

Source: Kewpie

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June 21, 2022