Egg Salad with Peas?

Question

I'm looking for an egg salad recipe for about 10-12 people with eggs and peas in it but no celery and not much mayo (three cups seems like a whole lot).

Answer 1

Take 1 dozen eggs & boil til done, then peel & chop. Add 1 pkg frozen baby peas, thawed in a strainer. Stir in 1 cup mayo & 1 pkg finely shredded cheddar - sharp or mild. Add salt & pepper, then stir to mix. Keep in the fridge til ready to serve. Goes great on crossiants.

Answer 2

Serving: Makes 6 Just double your recipe...

* 10 hard-boiled egg whites 20
* 2 hard-boiled egg yolks 4
* 2 to 3 tablespoons light mayonnaise 4-6
* 1 teaspoon Dijon mustard 2
* 1 tablespoon freshly squeezed lemon juice 2
* 1/2 avocado, mashed, plus 1/2 avocado roughly chopped 1* Boston lettuce, arugula, and tomato slices (optional)
* 12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted

Directions

1. Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
2. Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

Answer 3

For egg salad
8 large eggs
1/2 cup mayonnaise or less if wanted
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
For sandwiches
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce
preparation
Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks' note:
• Egg salad can be made 1 day ahead and chilled, covered.

Answer 4

2 (15 ounce) cans peas, drained
1/4 cup chopped red onion
3 hard-cooked egg, chopped
1 large jalapeno chopped (optional)
1/4 cup mayonnaise
1/2 cup shredded cheese
salt & pepper
mix peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.
u can double the ingedients as u wish to be enough for 12
bon appetite.

Answer 5

I always substitute plain yogurt for 3/4 of the mayo and then 1/4 mayo with lots of spices and I can not tell the difference.

Answer 6

If there is any element u do in comparison to, merely bypass over it. it quite is a sturdy difficulty approximately mac salad. while seasoning, do not placed each and every little thing at as quickly as. upload it slowly until attain YOUR determination. Macaroni backyard Salad 2 cups macaroni (uncooked) one million c. shredded cheddar cheese one million c. cooked green peas one million c. corn one million med. chopped tomatoes one million stalk celery one million/2 c. chopped green pepper one million/2 chopped onion 3/4 bottled Italian dressing one million/4 cup Mayonnaise 4 complicated boiled eggs, shrink in 4s one million tsp. salt one million/4 pepper prepare dinner macaroni until soft and drain. making use of a meals processor, chop celery, pepper and onion. In a blending bowl, combine all aspects, cover and chill out. beautify with eggs. 6 to eight servings. Ham hen, shrimp or tuna must be further to this in case you wanted a meat interior the salad.