Deluxe Classic Egg Salad Food

DELUXE CLASSIC EGG SALAD RECIPE

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
• Add eggs and mix well.
• Serve on bread or croissants
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

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.

DELUXE EGG SALAD

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt, and pepper until well blended.
• Add eggs and mix well.
• Cover and chill for 1 hour or longer.
• Serve on bread or croissants.
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

CLASSIC EGG SALAD WITH RELISH

Steps:

• Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

DELUXE EGG SALAD SANDWICHES

Steps:

• 1. In a medium bowl, combine cream cheese and butter; stir until smooth.
• 2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
• 3. Fold in eggs.
• 4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.

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.

DELUXE EGG SALAD

Steps:

• Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
• When timer goes off, run cold water over them til lukewarm.
• Cook the potatoes at the same time in another pan, just until fork tender.
• Drain and hold.
• Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
• Add the pickle relish and the Potatoes, now somewhat cooler.
• Peel and chop the eggs somewhat chunkily.
• If using processor, do a burst technique.
• Add the eggs to the salad ingredients.
• Mix the dressing, and combine with all the rest.
• Eat warm or cold, on bread or not.