Egg Salad Recipe Please?

Question

eggs, etc!

Answer 1

Egg salad

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

CURRIED EGG SALAD
Can be prepared in 45 minutes or less.
1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped



In a bowl stir together the mayonnaise, the curry powder, the celery salt, the Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the eggs, the celery, and the scallions and season the salad with salt and pepper.

Serves 4 to 6.

Answer 3

I make my egg salad with 4 or 5 boiled eggs, a little sweet relish, some onion, a little mayonnaise, a tiny bit of mustard, and salt and pepper. It is delish on as a sandwich on toasted wheat bread or on a lettuce leaf. I've included a couple of recipes you might be interested in. Enjoy!

CONTINENTAL EGG SALAD
6 eggs, hard cooked & finely chopped
1 1/2 c. shredded Swiss cheese or med. cheddar cheese
1 c. mayonnaise or salad dressing
2 tbsp. chopped fresh chives or 2 tsp. dried chives
1 tsp. prepared mustard
1/2 tsp. salt
4-5 med. tomatoes, chilled
Dill weed (opt.)
In 1 quart bowl combine all ingredients except tomatoes. Stir gently. Cover, chill in refrigerator 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1" of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed if desired.

SPINACH EGG SALAD
fresh spinach, stems removed
3 hard-boiled eggs
1/4 tsp celery seed
5 slices bacon, reserve bacon grease
Hard boil the eggs (simmer about 10 min). Remove yolks from whites. Chop whites coarsely. Mix egg yolks, olive oil, celery seed and Dijon mustard to make a dressing for salad. Heat bacon grease till it just about smokes and add red wine vinegar. Add chopped whites . Pour over salad, add cut up bacon, toss and serve and serve on a bed of fresh spinach.

Answer 4

Sounds like your having a little party there PaprikaGirl. Egg salad really doesn't need a whole lot of ingredients. It should be simple: Eggs, Mayo, Salt, Pepper, Relish (if you prefer), a little mustard, and a dash of sugar.

Answer 5

"Egg Salad Filling" - 2 cups (enough for 6 sandwiches)

6 hard-cooked eggs; chopped
1/2 cup finely-chopped celery
1 tbsp. minced onion
1/3 cup mayonnaise
1/4 tsp. salt
Dash pepper

Stir together all ingredients until well mixed.

Answer 6

EGG SALAD
6 eggs
3/4 cup-1 cup mayonnaise or miracle whip
1 tbsp. sweet pickle relish
1/4 onion, minced
2 tsp. prepared yellow mustard
1 stalk celery sliced very thin
Salt and pepper to taste

Bring saucepan of water to boil. Boil eggs 8-10 minutes, remove from heat and allow to cool at least 5 minutes ( we allow it to cool completely in our house). .Remove from hot water and peel under running water, making sure to remove all of the shell. In bowl, mash the eggs, add onion, relish and celery. Mix in mustard and mayonnaise. Place in fridge for 1-2 hours to allow flavors to mingle. Add salt and pepper to taste before using.

Answer 7

CONTINENTAL EGG SALAD

6 eggs, hard cooked & finely chopped
1 1/2 c. shredded Swiss cheese or med. cheddar cheese
1 c. mayonnaise or salad dressing
2 tbsp. chopped fresh chives or 2 tsp. dried chives
1 tsp. prepared mustard
1/2 tsp. salt
4-5 med. tomatoes, chilled
Dill weed (opt.)

In 1 quart bowl combine all ingredients except tomatoes. Stir gently. Cover, chill in refrigerator 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1" of stem end. Fill each tomato with about 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed if desired

EGG SALAD SANDWICH

5 boiled eggs
1 tbsp. mustard
1 tsp. salad dressing
6 dill pickles
1/2 tsp. salt
1/2 tsp. pepper

In small bowl chop up eggs; add mustard, a little bit of salad dressing, chopped up dill pickles, a little bit of salt, a little bit of pepper, to give it more taste. Mix it all up and put on bread, then ready to serve.

OLD FASHIONED EGG SALAD

1 head lettuce
6 hard cooked eggs, sliced
1 lg. onion, thinly sliced
1 1/2 tsp. salt
1/4 tsp. pepper
Dash paprika
1/4 c. salad oil
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tbsp. minced parsley
1/4 c. grated sharp cheese

Break lettuce in bite size pieces into salad bowl. Alternate layers of egg, onion. Make dressing of remaining ingredients. Pour over lettuce, toss lightly. Makes 6 servings.

Answer 8

Take 6 eggs & boil for about 7 minutes. Let sit in hot water for a bit, then rinse & peel under cold running water. Chop & stir in mayo, mustard, chopped olives, pickle relish & a sprinkle of chili powder.....Chill til ready to serve.

Answer 9

I like to chop up a little pickle, onion and celery- and enough mayo to make it moist- then spread it on bread- tah dah! `egg salad sandwich- D

Answer 10

Hard boil eggs (6) for approx 30 minutes, Peel them, chop them as finely as you prefer, then add mayonaise (3tbl spoons) and a little musturd (1 tblspn) for flavor, salt & Pepper per preference, you can add relish, pickles, green onions,or peppers or other spices if you want something extra, you can eat it hot or cold.