Unique Egg Salad For One Food

MAGICAL EGG SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Chop eggs and transfer to a large bowl.
• Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
• Sprinkle with cayenne pepper before serving.

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.

UNIQUE EGG SALAD FOR ONE

Steps:

• Dice up eggs in bowl.
• Stir all other ingredients into eggs.
• Spread on bread or crackers.

EGG SALAD FOR ONE

Steps:

• Place eggs in a small saucepan and cover with water by 1 inch. Bring water to a boil; immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
• Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper.
• Can be eaten alone or on a sandwich.

EGG SALAD RECIPE FOR ONE

Steps:

• Boil your eggs, cool, and dice according to the directions provided in the notes if necessary.
• Combine your eggs, mayo, red onion, green onion, salt, pepper, and paprika together in a bowl until well combined.
• Spread evenly on the bread of your choice.
• Serve immediately.

SIMPLY EGG SALAD

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

UNIQUE SHRIMP AND PASTA SALAD

Steps:

• In your food processor or blender, add 1/4 of the shrimp, the 4 hard boiled eggs, mayonnaise and wine. Blend until smooth. Cover and chill.
• In 5 quarts of salted water, cook the pasta 8 to 10 minutes or just al dente. Rinse in a colander under cold running water; drain well.
• Chop or leave whole the remaining shrimp.
• In a large bowl, combine them with the pasta, peas, scallions, pimiento, parsley, lemon juice and dressing.
• Toss until all the ingredients are coated with the dressing. Add salt and pepper to taste and toss again. Cover and chill.
• TO SERVE: Line a serving bowl with the lettuce leaves and mound the salad in the center. Top with the red onion. I also cook 1 extra egg and slice it on top. The presentation and taste are divine.