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.
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.
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
prefer using Heinz mustard in this recipe but any brand or
Chop the boiled eggs up and add to mixing bowl. Some like a rough chop where you can still tell it is an egg, some like it chopped, mashed and looking like little pebbles. Your choice -- tastes the same.
Dice the two celery ribs and add to the mixing bowl with the chopped egg.
Add the mayo, yellow mustard, paprika, salt and pepper to the mixing bowl.
Mix until well combined and chill. Should serve egg salad chilled, not warm.
hat adds a lot to egg salad! If you like, you can
ggs rapidly.
Take each egg and tap it against the
In a bowl, cominbe the eggs, celery, mayonnaise, mustard, salt and pepper.
Fold in bacon.
Place lettuce leaf, tomato slice and 1/2 cup of the egg salad on each croissant.
Enjoy :).
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 large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately.
In a medium bowl, mix together all but the bread; blend well.
Cover and chill 30 minutes.
Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.
ach slice of bread with egg salad and broil with oven door
Mash hard-boiled eggs in a salad bowl with a fork. Stir celery and green onion into mashed egg. Mix reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until thoroughly combined. Adjust amounts of Dijon mustard and horseradish to taste. Stir in paprika. Refrigerate egg salad until chilled.
n a pan with the mustard, paprika and cayenne pepper, stirring
owder, worcestershire sauce, hot sauce, mustard, mayonnaise, onion w/juice, celery
For the egg salad:
Bring a pot of
/4 cup mayonnaise and mustard.
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.