Egg salad recipes are one of the easiest salads to make and a great place to start if you’re new in the kitchen. Not only can it be served as is, but it can also be used as a sandwich filling. Don’t worry have leftovers, these salads can make tomorrow’s sandwich.
CHUNKY EGG SALAD
1/4 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
1 teaspoon of prepared mustard
1/4 teaspoon ground white pepper
6 hard-cooked eggs
1 cup celery, thinly sliced
2 tablespoons minced green or red pepper or green hamburger relish
Sliced tomatoes or whole tomato
Parsley for garnish
In a medium bowl, stir mayonnaise and next six ingredients until well mixed. Cut eggs into chunks or dice, as you prefer. Add eggs, celery and green pepper or relish to mayonnaise mixture. Mix well. Cover and refrigerate till well chilled.
To Serve: Spoon mixture on tomato slices or into whole tomato. If using whole tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into 8 wedges but do not cut all the way down, so that the tomato wedges will stay connected.
GARDEN EGG SALAD BOWL
6 tbsp. mayonnaise
1 tsp. prepared mustard
1/4 tsp. lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly sliced cauliflower
1/2 cup sliced mushrooms
1/2 cup diced celery
1/2 cup quartered and sliced zucchini
2 tsp. dried chives
3 hard boiled eggs, coarsely chopped
4 oz. julienne cut Swiss cheese
In a medium bowl, stir together mayonnaise, mustard, lemon-pepper seasoning and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Gently stir in eggs.
Line salad bowls with spinach. Spoon in egg salad. Sprinkle with paprika. Garnish with Swiss cheese, tomato and olives.
Note: If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.