Looking for a simple egg salad recipe...?

Question

and maybe even a yummy way to serve it? Something different to do with the bread, maybe? Thanks~

Answer 1

I always add a little finely minced onion to my egg salad, along with some tarragon and capers. Or even some blanched asparagus pieces mixed in. Absolute yum. As for the bread, how about serving your egg salad on a freshly baked croissant instead of the basic boring bread. But if all you have is bread, consider cutting off the crusts, make it a 3 decker sandwich, and cut the bread into an X making 4 triangles.

Answer 2

Using onions, mayo and celery you can make a delicious and satisfying egg salad recipe. This is one of those great easy to make deli salad recipes that's perfect to prepare and take along to a picnic or other outdoor event. When you get tired of having turkey or ham sandwiches for lunch every day, this inventive egg salad recipe is also a great alternative. Try it out and see what you think... it may just become your new favorite way to style your sandwich! Serves: 3 Ingredients 1/4 cup mayonnaise 2 teaspoons lemon juice 1 teaspoon dried minced onion 1/4 teaspoon pepper 6 hard-cooked eggs, chopped 1/2 cup finely chopped celery Instructions Combine mayo, lemon juice, onion, and pepper. Stir in eggs and celery. Cover and chill.

Answer 3

Dilled Shrimp and Egg Salad Wraps.


4 hard-cooked eggs, chopped
1 cup chopped cooked shrimp
1 tablespoon chopped fresh dill weed
2 tablespoons finely chopped red onion
3 tablespoons creamy mustard-mayonnaise sauce
1/4 teaspoon salt
4 Old El Paso® flour tortillas (8 inches in diameter)
2 cups shredded lettuce


1. Mix all ingredients except tortillas and lettuce in medium bowl.
2. Spread shrimp mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.
3. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

Answer 4

Egg Salad
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 5

Jumbo eggs Two eggs per serving
Mayo about two tsp per egg
Horseradish sauce small squirt
a little can go a long ways
Crumbled Blue cheese about half an oz per
or Blue cheese dressing
Frozen peas, thawed amount up to you
Dinner rolls equal amount to the eggs.

Fresh parsley

Figure two egg per serving. Boil and chop eggs put in large mixing bowl, set aside. In a medium bowl add Mayo, Horseradish, and crumbled blue cheese. Or add less mayo and use Chunky Blue cheese salad dressing. The amounts you add depend on your taste. Add thawed frozen peas. Fold in small amounts with eggs till you reach desired consistency.
Remove centers from dinner rolls fill with egg mixture. Top with fresh parsley for garnish.

Answer 6

Simple Potato & Egg Salad:

30 min 30 min prep
4 servings

3 cups new potatoes, boiled and quartered (measured when cut)
4 eggs, hard-boiled and shelled
1/2 cup radishes, sliced (measured when sliced)
1/3 cup mayonnaise
2/3 cup yoghurt
1 head lettuce, shredded (I use 4 Little Gem hearts instead of one larger lettuce)
1 tablespoon fresh parsley, chopped
black pepper, to taste

1. In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
2. Add the quartered new potatoes, and toss well.
3. Roughly chop the eggs and add them to the potatoes with the sliced radishes.
4. Turn gently to mix, then chill until ready to serve.
5. When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
6. Garnish with chopped fresh parsley and a little extra black pepper.

Answer 7

Boiled and chopped eggs,hot dog relish,mayo to mix well.When I make egg salad I love mine on sour dough bread.The holes are the only back set from the bread.Hope this helps.

Answer 8

Hi !!!
Here is my suggestion for you...

RIBBON SANDWICHES

*"CLICK" ON THE WEBSITE BELOW FOR A PHOTO OF THESE SANDWICHES.

This traditional tea sandwich features three ribbons of fillings for a special occasion.

Preparation time: 1 hrs Chilling time: 1 hrs
Yield: 24 ribbon sandwiches

Ham Filling Ingredients:

1/2 cup finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon prepared mustard

Egg Filling Ingredients:

2 hard-cooked eggs, chopped
2 tablespoons mayonnaise
2 tablespoons finely chopped celery

Cream Cheese Filling Ingredients:

1 (3-ounce) package cream cheese, softened
1 teaspoon chopped fresh parsley, if desired*
1 teaspoon chopped fresh chives, if desired**

Sandwiches Ingredients:

8 slices whole wheat bread
8 slices white bread
LAND O LAKES® Butter , softened
Thinly sliced cucumber
Parsley sprigs
Chives
Celery leaves

Combine all ham filling ingredients in small bowl; set aside.

Combine all egg filling ingredients in small bowl; set aside.

Combine all cream cheese filling ingredients in small bowl; set aside.

Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling.

Wrap each with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves.

*Substitute 1/4 teaspoon dried parsley leaves.

**Substitute 1/4 teaspoon dried chives.

-------YOU CAN ALSO DO THIS...USE THE RECIPE ABOVE & MAKE SANDWICHES USING A COOKIE CUTTER.

Cut off the crusts using a serrated knife. Sandwiches are easier to cut into shapes when they are cold, so wrap them carefully and chill in refrigerator first. Then they can be cut into squares, triangles, long strips or cut into fun shapes using small cookie cutters.

Answer 9

simple.. mayo, chopped onions and salt an pepper!! I like it on toasted whole wheat w/ lettuce :)