Crunchy 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.

CRUNCHY VEGGIE RANCH EGG SALAD

Steps:

• Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

CRUNCHY EGG SALAD PINWHEELS

Steps:

• Combine all ingredients except tortillas.
• Spread egg salad evenly onto tortillas; roll up tightly. Wrap individually in plastic wrap.
• Refrigerate 30 min.
• Unwrap roll-ups; cut each into 6 pieces to serve.

LOADED EGG SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the bacon mixture. Stir broken egg pieces into the salad.
• Cover bowl with plastic wrap and refrigerate at least 1 hour.

CREAMY & CRUNCHY EGG SALAD

Steps:

• In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mixture and gently mix them together.
• Season with pepper to taste.
• Use in sandwiches, with lettuce and tomatoes, or in a salad.

RANCH EGG SALAD

Steps:

• In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

CHUNKY EGG SALAD

Steps:

• In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
• Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
• In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

YUMMY AND EASY EGG SALAD

Steps:

• Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.

CREAMY EGG SALAD

Steps:

• In a mixing bowl beat cream cheese, mayonnaise, salt and pepper until smooth.
• Add pepper, celery, relish and parsley.
• Fold in eggs.
• Refrigerate until ready to serve.
• Cooking time is approximate for the eggs.
• Preparation time is approximate and allows for cooling time for the eggs before shelling and chopping.

CRUNCHY CUCUMBER, EGG & POTATO SALAD

Steps:

• Combine vegetables and eggs in large bowl.
• Mix remaining ingredients. Add to potato mixture; mix lightly.
• Refrigerate several hours or until chilled.