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.
trips. Brush one strip with egg wash.
If using your
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
aste.
Lightly dust the tuna with the seasoned flour. In
Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Drain tuna and place in a small mixing bowl.
Finely chop boiled eggs and add to tuna.
Finely chop red onion (or onion of your choice) and add to tuna and egg.
Using a fork or masher, combine these ingredients well.
Add celery seed or celery salt.
Add Mayo (or Miracle Whip).
Add mustard.
Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.
When eggs are cool, cut in half and scoop out the yolks.
Fill eggs with tuna or egg salad.
ut up onion and drain tuna while the eggs cook.
Combine vinegar, olive oil, mint and harissa in a large bowl.
Add pepper, fennel, onion and tomato with dressing and toss to combine.
Season to taste with salt and pepper.
Spoon salad onto plates or a serving dish.
Top with tuna, egg, capers and olives.
In a medium bowl, combine tuna, egg, salad dressing, 2 tablespoons of the crushed potato chips and pepper until well blended.
Shape into 4 patties.
Place remaining crushed chips on a plate.
Coat both sides of each of the patties with crushed chips.
In a large skillet, heat oil over medium-high heat.
Add patties and cook 1 to 2 minutes on each side, until cooked through and golden.
Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.
Combine tuna, eggs, capers, pepper, onion and tarragon gently in a bowl.
Whisk together vinegar, oil, salt and pepper in another small bowl.
Fold the dressing into the tuna mixture. Taste for seasoning, and add more salt or pepper as needed.
Chill for 1 hour for flavors to combine, then serve.
In a bowl, mix together the first 7 ingredients.
Spread mixture evenly over 5 bread slices.
Top each tuna mixture with one lettuce leaf, one tomato slice, and 1/4 cup alfalfa sprouts.
Top sandwiches with remaining bread slices; slice diagonally and serve.
Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.
Mix tuna and salad dressing in mixing bowl.
Chill, then serve.
Low-fat crackers go great with this salad.
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.