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.
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
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.
p, evenly with half of egg salad. Top evenly with half of
ach slice of bread with egg salad and broil with oven door
pread 1/3 of the egg salad on each of 3 slices
Hard boil the egg; placing the eggs in a
Combine all ingredients.
Chill to 40 degrees Celsius.
Assemble sandwiches.
1/2 cup egg salad.
lettuce leaf.
slices of bread.
In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
Lightly butter one side of the 22 slices slice of bread.
Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
Top with 11 slices of bread.
Cut each sandwich into 4 finger sandwiches.
Cover and chill if not serving right away.
In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon.
Add salt and pepper to taste.
Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between.
Cover sandwiches with plastic wrap until ready to serve.
May be made up to 2 hours prior to serving.
Store in the refrigerator.
Do not use Velveeta for this recipe, it does not store well.<
Cut each egg in half.
Remove yolk; place in large bowl. Mash yolks with fork.
Stir in onions, salt, pepper and ranch dressing.
Chop egg whites; stir into yolk mixture.
To make each sandwich, top bottom half of 1 croissant with about 1/2 cup lettuce and 1/2 cup egg mixture. Cover with top half of croissant. Repeat for remaining sandwiches.
o a bowl.
Mix egg salad and season with salt and
In medium bowl, combine chopped eggs, mayonnaise, relish, Dijon mustard, and dill.
Cover and chill for at least 1 hour or up to 2 days.
Remove crusts from bread.
Cut each slice of bread into 2 triangles.
Spread egg salad over bread triangles.
Top with ham.
Garnish with fresh dill.
Serve immediately.
Cut each egg in half.
Carefully remove
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.
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, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Mix all ingredients together.
Salad is ready for sandwiches.