Egg Salad With Sweet Pickles Recipes

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:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Chop eggs and transfer to a large bowl.
• Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
• Sprinkle with cayenne pepper before serving.

Steps:

• Mix pickled eggs, mayonnaise, celery, pickle, capers, chives, pickle juice, and hot pepper sauce together in a bowl.
• Toast bread lightly; spread butter on both slices. Layer lettuce and tomato on 1 slice. Spread egg mixture on the other slice. Press sandwich together and cut in half.

Steps:

• Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
• Refrigerate 8 hours to overnight to allow flavors to combine.

Steps:

• Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
• Chill in the refrigerator for at least 30 minutes.

Steps:

• Mix all ingredients together in a bowl.
• Season with salt and pepper to taste.
• Cover and chill for a minimum of 2 hours.

Steps:

• Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
• Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve.

Steps:

• Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper.
• Chill in the refrigerator for 2 hours before serving.

Steps:

• Steam potatoes until tender, about 12 minutes. Cool. Place potatoes in large bowl. Add eggs, celery, onion, mayonnaise, pickles and pickle juice. Toss gently to blend. Season salad to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Steps:

• In a medium bowl, mash eggs with fork. Add remaining ingredients. Serve cold.

Steps:

• Place hard boiled eggs in a bowl and mash down with back of fork. Add mayonnaise, hot sauce, sunflower seeds, diced pickles, pickle juice, salt and pepper, to taste. Fold together until mixed throughly.
• I like to serve my egg salad on toasted multi-grain bread with some slices of tomato, lettuce and red onion.
• enjoy!

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.