ach slice of bread with egg salad and broil with oven door
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
Combine all ingredients.
Chill to 40 degrees Celsius.
Assemble sandwiches.
1/2 cup egg salad.
lettuce leaf.
slices of bread.
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.
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.
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.
one egg, one cream cheese, one herb, and one bowl for the
In a bowl, mix the eggs and mayonnaise and season with salt and black pepper.
To assemble, spread the anchovy paste on the bread slices. Spread the egg and mayonnaise mixture onto half of the slices and top with the radishes and most of the lettuce. Top with the remaining bread and press down gently. Cut sandwiches in half diagonally and sprinkle with the remaining lettuce.
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.
tand in the hot water for 25 minutes. Uncover the saucepan
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
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.
il.
Dip squid into egg white, then toss in the
ith remaining mayonnaise.
Divide egg salad among 6 toast slices.
eat. Cover and let rest for 8-10 minutes undisturbed.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
shaking off excess. Dip in egg. Roll in tortilla crumbs to
ore dressing than is needed for the salad, I think, but it