Buttered Egg Salad Food

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.

EGG BUTTER

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
• Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

MUNAVOI- FINNISH EGG BUTTER

Steps:

• Gently mix the eggs and butter together until spreading consistency.
• Add salt if desired.
• Spread on bread or toast.

EGG-AND-BEAN DINNER SALAD

Steps:

• Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
• Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
• Toss the endive, lettuce, escarole, celery and beans in a large
• bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

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.

BUTTERED EGG SALAD

Steps:

• In a small bowl, cream the butter until smooth and fluffy. Beat in the eggs, salt and pepper. Refrigerate until ready to serve.

BUTTERED EGG NOODLES

Steps:

• Bring a large pot of salted water to a rolling boil over high heat. Drop in the egg noodles and stir so they don't stick. Cook until just past al dente, about 10 minutes. Drain and return to the pot.
• Add the parsley and butter, then season with salt and toss well to combine. Transfer to a serving bowl and serve with Beef Bourguignon, if desired.

EGG SALAD

Steps:

• Place eggs in saucepan of salted cold water and bring to a boil.
• Once boiling cover with lid and remove from heat.
• Let stand for 14 minutes.
• Rinse eggs with cold water then peel and finely chop.
• Mix together mayonnaise and dry mustard powder.
• Stir into eggs.
• Add salt and pepper to taste.
• Serve and enjoy.

DILLED EGG SALAD

Steps:

• Blend first four ingredients together. Mix in diced hard boiled eggs.
• Refrigerate for several hours to allow the flavors to blend.
• Serve on hot buttered toast with butter lettuce, or as a spread on wheat crackers.

EGG SALAD SANDWICH - SIMPLE AND DELICIOUS

Steps:

• Place boiled eggs into a small bowl, mash about half of them with a fork.
• Stir in the green onions, Miracle Whip and dry mustard powder.
• Sprinkle with salt and pepper to suit your tastes.
• Makes 2 sandwiches.