Moms Egg Salad Food

MOM'S EGG SALAD SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, chili sauce, salt and pepper. Stir in the eggs, green pepper, celery, onion, pimientos and parsley. , On six slices of bread, layer lettuce, tomato and 1/2 cup egg salad. Top with remaining bread.

MOM'S EGG SALAD

Steps:

• Place eggs in a large saucepan; add just enough water to the pan so eggs are completely submerged. Bring to a boil over medium heat. Once boiling, cover pan and remove from heat. Let eggs sit 12 minutes in pan, then drain and run under cool water.
• Peel eggs, then chop. Transfer chopped eggs to a large bowl.
• Stir in mayonnaise and mustard; taste, and add more mayo or mustard depending on your preference, if necessary. Add a dash of garlic powder, salt and paprika and stir to combine; taste and adjust seasonings to your preference. Cover and chill in the fridge until ready to serve.
• Serve on bread, toasted or untoasted, with chopped chives and ground pepper on top, if desired.

MOM'S EGG SALAD

Steps:

• Stir all the egg salad ingredients together until evenly mixed.
• Spoon the salad on a bed of lettuce or between slices of toast.
• Enjoy!

MOM'S EGG SALAD SANDWICH

Steps:

• Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
• In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
• Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

MOM'S POTATO & EGG SALAD

Steps:

• Boil potatoes and eggs together, until you can easily stick a fork in the potatoes.
• While potatoes and eggs are boiling, combine the rest of the ingredients. Mix well.
• Adjust salt, pepper, and sugar if necessary.
• Combine everything together, and chill. Enjoy!

CLASSIC MACARONI SALAD

Steps:

• Make the dressing: In a large bowl, whisk the mayonnaise, mustard, vinegar, soy sauce and hot sauce until smooth. Drain and dry the red onion and stir it into the dressing along with the bell pepper, scallions and a generous pinch of salt.
• Make the pasta: In a large pot, bring 4 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta and cook, stirring from time to time, until al dente (chewy but not hard or raw tasting), 6 to 10 minutes. Drain; do not rinse the pasta. Spread it out on a large baking sheet to cool slightly, 5 to 10 minutes.
• While the pasta is still warm, add it to the bowl with the dressing and let sit at room temperature, 10 to 15 minutes. Cover and refrigerate until ready to serve. Stir in the dill and basil just before serving and taste for seasoning.

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.

MOM'S EGG SALAD SANDWICHES

Steps:

• Chop up eggs and add all ingredients.
• Mix thoroughly and refrigerate overnight for best taste.
• Spread on bread or wrap in tortillas to serve.

NOT YO MOMMA'S EGG SALAD

Steps:

• Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.