Create Your Own Egg Salad Food

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.

EASY EGG SALAD

Steps:

• Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over high heat. Cover the pot with a lid, turn off the heat and let the eggs cook in the hot water for 12 minutes.
• Transfer the eggs to a bowl of ice water and let them sit for 5-10 minutes. Peel the eggs.
• In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
• Chop the eggs and add them to the bowl, along with the chopped red onion.
• Stir until well combined.
• Taste and season, as needed.
• Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

CREATE YOUR OWN EGG SALAD

Steps:

• In a large bowl, combine the dressing, herbs, salt if desired and pepper. Gently stir in the eggs, rice or pasta, and fruits or vegetables if desired. Cover and chill until serving.

MAKE-YOUR-OWN-SALAD

Steps:

• For the dressing: Add the mayonnaise, sour cream, buttermilk, Parmesan, mustard, pepper, anchovies and garlic to a blender and blend until smooth.
• Chop the parsley, dill and basil finely, add to the blender and pulse to combine. Pour into a mason jar until ready to use.
• For the salad: Arrange the spinach, green leaf lettuce, iceberg, croutons, Cheddar, tomatoes, bacon bits, eggs, carrots, cucumber and red onion however you like in a bowl, pour over dressing to taste and serve.

EGG SALAD SUPREME

Steps:

• In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.