Pure Eggstacy 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:

• Cook the eggs 7 minutes at a medium boil, the yolk will still be soft and creamy.
• Stir tomato pesto gently into the mayonnaise. Mix mayonnaise mixture into eggs gently, just enough to hold it together(or to taste). Salt and pepper to taste.
• Cut 4 slices of bread and toast till crisp. Place some baby greens on top of the toast.
• Place egg salad on top of greens(about 1/4 cup or however much you want), sprinkle with chives and squeeze a little lemon juice over the top.
• Serve with watermelon slices.
• Adam says this is pure ecstacy!

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 unbroken eggs in a pan of cold water.
• Turn on cook top burner.
• Place pan of eggs on burner and bring to a boil.
• Turn down heat on element and allow to continue boiling for approximately 5 minutes.
• Remove from stove element and set aside.
• In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
• Remove eggs from pan of water.
• With the blade of a table knife, chop the cooked eggs in half.
• Scoop out the cooked eggs; discard the shells.
• With a kitchen fork, crush the cooked egg halves.
• Transfer vegetables to crushed eggs.
• Mix well with mayonnaise.
• Add more mayonnaise as you wish for personal consistency preference.
• Spread mixture generously on bread (s) or crackers of your choice.
• Serve to squeals of delight.

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

Steps:

• In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.