Egg Salad I 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:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
• Serve on bread as a sandwich or over crisp lettuce as a salad.

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:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

Steps:

• I always drain my tofu first.
• I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
• Let sit in refrigerator for 10-20 minutes.
• Mash the tofu in a bowl with a wooden spoon.
• Mix tofu well with remaining ingredients.
• Chill and serve.

Steps:

• Place boiled eggs into a small bowl, mash about half of them with a fork.
• Stir in the green onions, Miracle Whip and dry mustard powder.
• Sprinkle with salt and pepper to suit your tastes.
• Makes 2 sandwiches.

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!