Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
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.
here is too much wasted egg chopping them in processor. Set
ggs rapidly.
Take each egg and tap it against the
hat adds a lot to egg salad! If you like, you can
aste.
Lightly dust the tuna with the seasoned flour. In
Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Drain tuna and place in a small mixing bowl.
Finely chop boiled eggs and add to tuna.
Finely chop red onion (or onion of your choice) and add to tuna and egg.
Using a fork or masher, combine these ingredients well.
Add celery seed or celery salt.
Add Mayo (or Miracle Whip).
Add mustard.
Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.
When eggs are cool, cut in half and scoop out the yolks.
Fill eggs with tuna or egg salad.
Combine vinegar, olive oil, mint and harissa in a large bowl.
Add pepper, fennel, onion and tomato with dressing and toss to combine.
Season to taste with salt and pepper.
Spoon salad onto plates or a serving dish.
Top with tuna, egg, capers and olives.
ut up onion and drain tuna while the eggs cook.
4 cups.
*NOTE: The recipe for the caramelized nuts will
In a medium bowl, combine tuna, egg, salad dressing, 2 tablespoons of the crushed potato chips and pepper until well blended.
Shape into 4 patties.
Place remaining crushed chips on a plate.
Coat both sides of each of the patties with crushed chips.
In a large skillet, heat oil over medium-high heat.
Add patties and cook 1 to 2 minutes on each side, until cooked through and golden.
Drain tuna very well and add to
Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.
Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
Whisk together vinegar, oil, salt and pepper in another small bowl.
Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
Chill for 1 hour for flavors to combine, then serve.
ith remaining mayonnaise.
Divide egg salad among 6 toast slices.
In a bowl, mix together the first 7 ingredients.
Spread mixture evenly over 5 bread slices.
Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
Top sandwiches with remaining bread slices; slice diagonally and serve.