Egg Salad Plus Recipes

Steps:

• Dice onion; then gently brown onions in the cooking oil. When onions are golden, add seasoning salt to taste. Take off heat and cool somewhat. (If I'm in a hurry, I spread them out on a plate and stick them in the fridge for a few minutes.).
• Prepare vegetarian bacon strips according to package directions, which is usually microwave on high for 1 and 1/2 minutes. Crumble bacon into bits.
• Dice hard boiled eggs.
• Combine all ingredients in bowl and mix thoroughly. Check salt level, Adjust seasonings.
• Serve on lettuce leaves or on your favorite bread or matzo. Enjoy!

Steps:

• Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

Steps:

• In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
• Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
• In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

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:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Steps:

• Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
• Boil 10 minutes; drain and place eggs in an ice-water bath.
• When eggs are cool enough to handle, remove shells.
• Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
• Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
• Yields about 1/2 cup per serving.

Steps:

• Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
• Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
• To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.

Steps:

• Place eggs in saucepan of salted cold water and bring to a boil.
• Once boiling cover with lid and remove from heat.
• Let stand for 14 minutes.
• Rinse eggs with cold water then peel and finely chop.
• Mix together mayonnaise and dry mustard powder.
• Stir into eggs.
• Add salt and pepper to taste.
• Serve and enjoy.

Steps:

• Fork mash eggs in a bowl, add onion, horseradish, Worcestershire sauce, mayonnaise, pepper; mix well.
• Open pita bread to make a pocket, spread cream cheese inside on both sides.
• Lay lettuce leaves on bottom, over cream cheese, top with tomato, red pepper and cucumber slices. Spread 1/4 of egg salad in each pita half on top of slices. Add more seasoning if you wish and press together to close.

Steps:

• Place eggs in a pot and cover with water.
• Bring to a boil.
• Boil 2 minutes.
• Remove from heat and allow to sit in hot water for 5 minutes.
• Run cold water into the pot until the overflow is cold.
• Cool the eggs in the cold water.
• Peel eggs and cut into small pieces.
• Add remaining ingredients and stir.