Does anyone have a good recipe for egg salad? I know you need mayo but beyond that I don't know. I've got 4 eggs boiled, and a craving for an egg salad sandwich.Any good recipes for egg salad?
4 eggs
1/2 tablespoon mayonnaise
1 tablespoons prepared Dijon-style mustard
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
OR
8 ounces cream cheese, softened
1/4 cup mayonnaise or Miracle Whip
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon Dijon mustard
1/4 cup pickle relish
1/4 cup finely chopped celery
8 hard-boiled eggs, chopped
With a hand mixer beat together the first 5 ingrediants.
By hand stir in the relish and celery, then fold in eggs.
Keep refrigerated till time to use.Any good recipes for egg salad?
If you only have 4 eggs cut the recipe in half! This recipe is GREAT!!
INGREDIENTs
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
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.
Egg Salad:
Prep: 15 min., Chill: 2 hrs. We loved the addition of fresh dill to this traditional salad, but if you prefer to leave it out, boost the flavor with an additional teaspoon of prepared yellow mustard.
1/4 cup light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon grated onion
1 tablespoon dill pickle relish
1 tablespoon prepared yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
8 hard-cooked eggs, coarsely chopped
Stir together first 7 ingredients in a large bowl; gently stir in eggs. Cover and chill at least 2 hours or up to 2 days.
Yield: Makes 5 servings (serving size: 1/2 cup)
buy it at the store
Boiled eggs course chopped
onion and celery either very finely chopped or whizzed up in your food processor
mayo
a squeeze of whatever mustard you like
paprika, salt, pepper, Worcestershire sauce or hot sauce
All of the above for the exception of the obvious (eggs and mayo) are optional. This is how I do mine and it is great.
Rub the boiled eggs through a grater,
add a little salt and pepper.
In another bowl mix:
1 TBS Apple cider Vinegar
1 TBS Sugar
1 TBS Catsup
Stir until smooth
Then add:
2 TBS Mayo
Blend it all together and put
as much as you need in your eggs.
Add 2 TBS of bacon diced and fried crispy. OPP.
Egg Salad ISUBMITTED BY: Margret
';This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.';
Original recipe yield:
4 servings
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
PHOTO BY: JANICER8 US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste
DIRECTIONS
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.
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NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 191
Total Fat: 13.5g
Cholesterol: 427mg
Sodium: 336mg
Total Carbs: 3.8g
Dietary Fiber: 0.5g
Protein: 13.3g
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About: Nutrition Info
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