How do you make egg salad?

Question

For a sandwich

Answer 1

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.

Answer 2

Best Egg Salad

3/4 c mayonnaise
1/4 c sour cream
3 T dijon mustard
1/4 t paprika
12 hardboiled eggs,peeled and chopped
8 oz. thick bacon,cooked crisp and crumbled
6 scallions,chopped
2 T white horseradish
salt
pepper

Whisk mayo,sour cream,mustard,and paprika. Add remaining ingredients and stir together.

Makes enough for 8 sandwiches.


Healthy Egg Salad

Servings = 4 | Serving size = about 1/2 cup

This recipe can easily be halved multiplied by 2 or 3. Egg salad will keep well for 48 hours if kept refrigerated.
3 quarts water
8 large eggs
1/2 cup celery (diced)
1/2 cup sweet gherkin pickle (diced)
3 Tbsp. reduced-fat mayonnaise
fresh ground black pepper to taste
1/4 tsp. salt

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and place in cold water. After about 2 minutes the eggs will be easy to peel.

Slice the cooked eggs in half and throw away four of the yolks.

Coarsely chop the cooked egg whites. Add them to a mixing bowl with four egg yolks and the diced celery, diced pickle, mayonnaise, pepper and salt.

Fold together gently and chill at least one hour.

Answer 3

Hard boil 4 eggs. Peel, chop finely, add one tablespoon of mayonaise, one heaping tablespoon of relish(I like dill but others like sweet) or chopped pickle and onion.Add salt and peper to taste.Mix and place on bread, crackers, or a bed of lettuce for a salad.For tunafish sandwiches, just add 2 reg. cans of tuna or 1 large can to this egg salad recipe. To make potatoe salad just add 5 -7 med.baked or boiled potatoes, diced or mashed to this recipe(you may need a little more mayo and I also put mustard in mine)!For deviled eggs cut the eggs in half, take out the yolk and mash and add this recipe, mix well,add a little mustard,mix and then spoon into egg white halves.Have fun!

Answer 4

Egg Salad Club Sandwiches:

Substitute fresh arugula for the spinach if you prefer its spicy bite. For a checkerboard effect, you can use both white and wheat breads. If you want to serve only the salad, just omit the bread, spinach, and 1/3 cup mayonnaise.

2/3 cup mayonnaise, divided
4 large hard-cooked eggs, chopped
1 celery rib, diced
4 bacon slices, cooked and crumbled
1/4 cup chopped fresh chives
1 tablespoon minced sweet onion
1/4 teaspoon seasoned salt
1/2 teaspoon freshly ground pepper
12 very thin white or wheat sandwich bread slices, lightly toasted
1 cup firmly packed fresh spinach
Garnish: whole fresh chives

Stir together 1/3 cup mayonnaise and next 7 ingredients.

Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach and 4 bread slices.

Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters; garnish, if desired.

Sweet-Pickle Egg Salad Club: Omit bacon and chives. Add 2 tablespoons instant potato flakes and 1 tablespoon sweet pickle relish; proceed with recipe as directed.

Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

Answer 5

EGG SALAD SANDWICH

6 hard boiled eggs
1/4 c. salad dressing
1 sm. onion, chopped fine
Salt and pepper to taste

Combine all ingredients and serve as a sandwich filling.


EGG SALAD SANDWICHES

6 hard cooked eggs, chopped
1/2 c. finely chopped celery
1/3 c. mayonnaise or salad dressing
1 tbsp. chopped onion
1/4 tsp. salt
Dash of pepper
12 slices of bread

Mix all ingredients except bread. Spread about 1/3 cup egg mixture on half of the bread slices. Top with remaining bread slices. Makes 6 sandwiches. Calories 300.
EGG SALAD SANDWICHES

6 hard cooked eggs
3/4 tsp. salt
1/2 c. chopped celery
1/4 c. chopped sweet pickle
1/2 c. mayonnaise or salad dressing
12 slices bread
Soft butter

Chop eggs and place in a medium sized mixing bowl. Chop celery and pickles on a chopping board. Add celery, pickle, salt and mayonnaise. Toss with fork to mix well. Spread bread slices evenly with the softened butter and then with the filling. Use cutting board to cut sandwiches into the shape you would like.
To add a special touch, garnish your sandwiches with pickles, sliced olives or radish roses. Makes 6 sandwiches.

1 large hard-boiled egg*, peeled and chopped
2 Tbsp mayonnaise
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
Salt
Pepper
1 leaf of lettuce
2 slices dark rye bread, toasted

*To make hard boiled eggs, place a few eggs in a saucepan, cover with water. Add a half teaspoon of vinegar to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover and bring the water to a boil. As soon as the water is boiling, remove from heat and let sit, covered, for 12 minutes. Drain water, add cold water to cool the eggs, let sit a couple minutes longer.

Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix. Spread on the rye bread, add lettuce, and cut in half.
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

Answer 6

Cover eggs with water. Bring to a full rolling boil. Turn off heat and wait 10 minutes to peel. Mash eggs with a masher or fork. Add to taste:
SPIKE (seasoning)
garlic salt
dill weed
Mayonnaise
That's it. Best in the world. Enjoy!

Answer 7

For 1 or 2 people. 4 hard boiled eggs, 1/2 cup mayo, 1 chopped onion, 1 large grated gherkin. Cut egg to liking. Can add peas if desired. Good luck.

Answer 8

you didn't say for how many people. i make this for 2 people to last for about 4 days.
boil 8 eggs
peel eggs.
cut eggs up and put into a bowl (small pieces)
salt and pepper
salad dressing enough to make moist but not runny and not dry
put on bread or toast or buns and eat

Answer 9

Chop up hard boiled egg, add mayonnaise. Or if you want fancier filling you can add a variety of veges like celery, gherkins, grated carrot etc

Answer 10

My recipe is:

2-3 hardboiled eggs
2-3 tablespoons of mayo
1-2 tsps of mustard
1/2 tsp garlic powder
1/2 tsp curry powder (optional but it tastes real good)
salt and pepper
Sometimes - 1 tbsp of pickle relish