how do you make egg salad?

Answer 1

I hard cook my eggs, let them cool. Then dice them. I add diced celery and onion. Once in a while I add either diced pickles or pickle relish. Then, I add a bit of prepared mustard and mayonnaise (or Miracle Whip if you prefer). Stir them all together. There you have it. Egg Salad a la Moi

Answer 2

1)

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
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, 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.

2)

12 eggs, well beaten
50 g (2 oz.) celery, chopped
65 g (2.5 oz.) green pepper, chopped
4 Tbsp. pimentos, diced
125 ml (4 oz.) low calorie mayonnaise, or salad dressing
1 tsp. mustard powder
pinch black pepper
lettuce leaves, to serve
olives, to serve
radishes, thinly sliced, to serve

Pour the beaten eggs into a greased 12 x 10 x 2-1/2-inch tin placed inside
a larger roasting tin. Fill to half way up the side of the tin with
boiling water. Bake, uncovered, at 170 C / 325 F / Gas 3 for 30 to 40
minutes or until firm to touch.
Chill until cooled, dice. In large bowl, combine diced eggs and remaining
ingredients. Chill at least 1 hour.
Using a scoop, place onto lettuce leaf, garnish with 2 ripe olives, 1 green
olive and radish slices.

3)

350 ml (1 1/2 cup) mayonnaise
5 Tbsp. soured cream
1 small clove garlic, crushed
1/4 tsp. hot Russian-style mustard
1/4 tsp. salt
6 hard boiled eggs, thinly sliced
2 Tbsp. spring onion tops, chopped
1 carrot or red pepper, shredded, for garnish

Mix together the mayonnaise, soured cream, garlic,
mustard, and salt. Mash the eggs with this mixture. Sprinkle the
chopped spring onion on top and garnish a little carrot or pimento for
colour.

Answer 3

INGREDIENTS
9 eggs
1 cup frozen green peas, thawed
3/4 cup diced celery
2 tablespoons chopped pimento
2 tablespoons chopped onion
1 1/2 cups dry bread crumbs
1 cup mayonnaise
1/3 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
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 eggs, peas, celery, pimento, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a 1 quart casserole dish.
Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400 degrees F (200 degrees C) for 30 minutes

Answer 4

eggs
mayo
mustard

nothing else.