Mustard Waffles With Chunky Egg Salad Food

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.

EGG SALAD WITH MUSTARD

Steps:

• Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
• Chops eggs to desired consistency, either by hand or in a food processor.
• Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

EGG SALAD I

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
• Serve on bread as a sandwich or over crisp lettuce as a salad.

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.

SMOKED SALMON EGG SALAD

Steps:

• chop up the eggs finely.
• chop up the celery finely.
• chop up the green onion finely.
• chop up the salmon finely.
• mix all ingredients together!

EGG SALAD SANDWICHES

Steps:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

JEN'S HEAVENLY EGG SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
• In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

MIKE'S CHUNKY MUSTARD POTATO SALAD

Steps:

• Bring a large pot of salted water to boil.
• Add potatoes and cook until tender but still firm, about 15 mintues.
• Drain and set aside.
• Place eggs in a saucepan and cover with cold water.
• Bring water to boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
• Remove eggs, cool, peel and chop or slice.
• In a mixing bowl, combine potatoes, eggs, onion, celery, bacon and relish.
• Mix lightly to not break down potatoes too much (unless you like them mushy.)
• Blend together the mustard and salad dressing.
• Add to potato mixture and mix well.
• Sprinkle with paprika and refrigerate until chilled.

MUSTARD WAFFLES WITH CHUNKY EGG SALAD

Steps:

• Make the egg salad: slice the eggs in one direction with an egg slicer, then, holding the slices together, reposition the egg in the slicer so that the next cut produces cubes (if you do not have an egg slicer, cut the eggs with a knife, or if you prefer, mash the eggs as you would for a traditional egg salad).
• Put the cubes in a mixing bowl, add in the mayo, mustard, salt, and pepper; stir gently to mix.
• Taste and adjust seasonings; stir in the diced peppers.
• Cover salad with plastic wrap and refrigerate (can be made a day ahead, wrapped well and kept refrigerated).
• Make waffles--Preheat waffle iron (if you want to hold the finished waffles until serving, preheat your oven to 200°).
• Melt the butter and reserve.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and pepper together.
• In another bowl, whisk the buttermilk, egg, and mustard together until blended.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; stir in the chives, parsley, and melted butter.
• Lightly butter or spray the grids of your iron (brush or spray the grids again only if subsequent waffles stick).
• Spoon out 1/2 cup of batter (or the amount your waffler's manufactuer recommends) onto the hot grids.
• Use a metal spatula or wooden spoon to spread the batter evenly across the grids.
• Close lid and bake until the waffle is nicely browned and set (serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch).
• Serve--place a warm waffle in the center of a luncheon plate; top with an inner circle of lettuce or arugula; add a scoop of salad, and if you'd like, finish with a few slices or tomato.
• Serve with an iced spiced or herbal tea such as citrus, mint, or rosemary.