br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
ggs rapidly.
Take each egg and tap it against the
hat adds a lot to egg salad! If you like, you can
4 cups.
*NOTE: The recipe for the caramelized nuts will
ith remaining mayonnaise.
Divide egg salad among 6 toast slices.
Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Cook potatoes, drain and cool.
In a bowl, combine egg salad, mayonnaise, mustard, onion and salt.
Stir in cooled potatoes, cover and chill.
Yields 6 to 8 servings.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
ach slice of bread with egg salad and broil with oven door
o a bowl.
Mix egg salad and season with salt and
Finely chop boiled eggs.
Mix in chopped onion, Dijon mustard, mayonnaise, chive, salt pepper to taste.
If you like more runny texture you can add 1Tbsp. water.
Spoon egg salad on lightly toasted English muffin.
Top with cherry tomatoes, cucumber and salad leaves.
Tip: if you have any left over cooked bacon, chop it finely and sprinkle on top.
In a large bowl, combine the first seven ingredients.
Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
Stir into egg mixure.
Cover and refrigerate for at least 1 hour.
Garnish with lettuce, tomatoes and sliced egg if desired.
For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Yield: 50 sandwiches Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.
In bowl, combine chopped eggs, mayonnaise, salt and pepper; mix well. Stir in crumbled bacon. Layer egg salad, lettuce and tomato; top with remaining bread slices.
When eggs are cool, cut in half and scoop out the yolks.
Fill eggs with tuna or egg salad.
Combine first 3 ingredients in a bowl; set aside.
Combine mayonnaise and next 4 ingredients; fold into egg mixture.
Line taco shells with lettuce.
Spoon egg salad evenly onto taco shells.
Garnish, if desired, and serve with salsa.