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.
really nice crunchy texture that adds a lot to egg salad! If
Hard boil the egg; placing the eggs in a
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!
board, then roll the egg between your hand and the
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.
Partly steam fresh cut up broccoli (until it's still crunchy). Cut up and cook bacon; drain.
Add to broccoli with cheese and onion.
Mix 1 package of Good Seasons salad dressing as directed plus 2 tablespoons vinegar and 1/2 cup sugar.
Pour over salad and toss.
Good served warm or cold.
ach slice of bread with egg salad and broil with oven door
Cook, rinse and drain well the pasta.
Chop and add the onion, sweet green pepper, tomatoes and the cucumber.
Mix the Italian dressing and the Good Seasons salad dressing mix together.
Stir all these ingredients well and let set in the refrigerator overnight.
The longer it sets the better it is.
Prepare Good Seasons salad dressing mix according to directions on the package.
Pour dressing over all ingredients. Refrigerate overnight.
Separate cauliflower into small pieces.
Wash and drain good. Sprinkle salad
mix
and bacon pieces over cauliflower. Mix together, then add enough mayonnaise to moisten.
hip, low-fat milk and Good Seasons salad dressing mix, or use
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.