5 Star Egg Salad Food

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

EGG SALAD SANDWICHES

Steps:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

MARTHA'S FAVORITE EGG SALAD SANDWICH

Steps:

• 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.
• 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.

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

THE WORLD'S BEST EGG SALAD (3 WAYS)

Steps:

• Mash the hard-boiled eggs. Don't mash them too fine.
• If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
• Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
• Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
• Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
• Enjoy!

EGG SALAD SANDWICHES

Steps:

• Mix together the eggs, butter, miracle whip and seasonings.
• Refrigerate until your ready to make your sandwiches.
• Spread on one bread slice then top with another piece of bread.
• If you'd like here are a few other ingredients you could add.
• Mrs. Peterson could have added the onions and celery, I don't remember.
• I know she did not use the relish or olives.
• But I thought they may offer a different taste, as I saw them in another recipe.

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

CREAMY EGG SALAD

Steps:

• In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.