I need a recipe for Egg Salad..I see all of these recipes in magazines?

Question

and off of tv..but wanted to try something that someone has actually tried and suggests! Thanks! :)

Answer 1

My own egg salad recipe is like the "little black dress" of almost every woman's wardrobe--you can leave it plain or you can "dress it up" as you prefer.

I just use hard cooked eggs and mayonnaise.

You can, from this base, add whatever you think might be good. I personally like pickle relish, but don't be afraid to experiment with it.

Answer 2

I use this recipe and it was from my grandmother who used to make me egg salad sandwiches as a child

6 hard boiled eggs.
1/2 tsp. celery salt
1 c. mayo
1/2 c mustard (dijon works best)
2 tablespoons sweet relish
salt/pepper to taste
1/2 tsp paprika

Mix all ingredients and serve on white toast with lettuce.

Answer 3

I usually just mix eggs and mayo, sometimes add mustard and relish.

Here are some other recipes,

Egg Salad

Recipe by: Doris Creen
Servings: 4

4 hard boiled eggs, cut into pieces
1/4 cup finely chopped celery
1/4 cup finely chopped sweet pickle
1/4 cup mayonnaise
1 teaspoon salt
dash pepper
4 lettuce cups

Combine all ingredients except lettuce. Chill until serving time. Serve in lettuce cups.

Stuffed Tomato Salad

Cut 4 tomatoes (peeled, if desired) halfway through in half, then in quarters. Spoon 1/2 cup Egg Salad into each. Serve in lettuce cups.


BEST-EVER EGG SALAD SANDWICHES
Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.

click photo to enlarge
12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard

12 slices white sandwich bread, toasted
12 red leaf lettuce leaves




Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Makes 6 servings.
Bon Appétit
April 2002

Answer 4

1 head lettuce
6 hard cooked eggs, sliced
1 lg. onion, thinly sliced
1 1/2 tsp. salt
1/4 tsp. pepper
Dash of 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. Place lettuce in salad bowl; arrange eggs and onion in alternate layers over lettuce. Combine remaining ingredients; pour over top. Toss lightly. Yield 6 servings.

Answer 5

Just depends on how many sandwiches you are making...

Generally one boiled egg per sandwich ( I buy extra large eggs)
Sweet relish
Kraft Mayo
Touch of mustard
Dash of dill weed
Dash of celery seed
Salt and pepper to taste

Sometimes if my daughter is eating it, I put a little chopped onion in it. Amount of mayo depends on how wet you want the egg salad.

Answer 6

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 7

The simpler the better. Eggs ,mayo Coleman's dry mustard p&s celery and a little sweet relish if you like. Don't mash up the eggs as they are better in big peices.

Answer 8

6 hard boiled eggs
1/2 jar miracle whip mixed with 1/4 cup milk, mustard for color, pepper, salt
1 med onion diced

cube eggs and fold into other mixtures. can either eat just like this or makes a great sandwich.

Answer 9

I put mayo, mustard, sour cream, bacon bits, shredded cheddar and green onions in mine. I don't really measure anything, but do put 1/3 mayo, 1/3 mustard, 1/3 sour cream. The amount varies on how many eggs you use.