Best Egg Salad Recipes

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Steps:

• Set eggs in a deep saucepan and cover with at least 3 inches of water. Bring to a boil over medium heat.
• Simmer for five minutes, then remove saucepan from heat, cover, and let sit for 17-20 minutes, depending on the size of the eggs (shorter time for smaller eggs).
• Drain the hot water and fill the pot with cool tap water and a handful of ice cubes to cool the eggs rapidly.
• Take each egg and tap it against the sink or other hard surface, cracking the shell gently all over (but do not remove the shell yet).
• Return the eggs to the cold water for 15-20 minutes. During this time the shells will loosen.
• Pour off the water and peel the eggs. Rinse to remove bits of shell and dry carefully with paper towels.
• Chop the eggs into small or medium pieces and transfer to a bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
• Squeeze lemon juice onto the salt to dissolve and add to season the egg salad mix. Finish with a few turns from the pepper mill and a dash of Tabasco (if you prefer a little heat).
• Mix well and serve immediately, or refrigerate, covered, for up to 3 days.

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Steps:

• Mash the hard-boiled eggs. Don't mash them too fine.
• If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
• Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
• Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
• Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
• Enjoy!