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.
Slice one-third of the tofu and mash in a bowl.
Add the other ingredients in whatever order you wish.
I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
Enjoy on rye bread or on crispy crackers.
Bon appetite!
inutes.
Spoon out one egg at a time into cold
I always drain my tofu first.
I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
Let sit in refrigerator for 10-20 minutes.
Mash the tofu in a bowl with a wooden spoon.
Mix tofu well with remaining ingredients.
Chill and serve.
Mash tofu until crumbly.
Add rest of ingredients except vegetables.
Mix well and then add vegetables.
Eat like salad or may be used as spread.
Crumble tofu into small pieces with a fork.
Combine with tahini, pickle, onion, mustard, oil, turmeric, basil and celery seed.
Divide filling in half.
Makes 2 sandwiches.
Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
It is best if left overnight for the flavors to combine.
Is great served on toasted bread with pickles and lettuce! Enjoy!
3-5 minutes.
Add tofu (cut into tiny little 1
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.
ach slice of bread with egg salad and broil with oven door
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.
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.
When eggs are cool, cut in half and scoop out the yolks.
Fill eggs with tuna or egg salad.