RecipesEgg Salad Recipe: Old Fashioned Egg Salad
Egg Salad Recipe: Old Fashioned Egg Salad
This recipe shows you how to make egg salad for a nice lunch of dinner side dish.
1 head lettuce
6 hard cooked eggs, sliced
1 large onion, thinly sliced
1 1/2 teaspoon salt
1/4 teaspoon pepper
Dash of paprika
1/4 cup salad oil
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 tablespoon parsley, minced
1/4 cup grated sharp cheese
Directions
Break the lettuce up into bite size pieces.
Place the lettuce into salad bowl. Arrange the eggs and onion in the bowl, alternating layers over the lettuce. Combine the remaining ingredients; pour over top of salad.
=> Recipe for Egg Salad: Avocado Egg Salad
If you love the taste of smooth, creamy avocodos, here"s a great way to use them in a healthy and easy to make salad.
2 ripe avocados
1/2 onion, chopped fine
Salt and pepper to taste
6 hard boiled eggs
Mayonnaise or Salad Dressing
Directions
Dice the avocados, eggs and onion; put into bowl. Add in the salt and pepper. Add in enough mayonnaise to moisten salad.
Refrigerate for at least one hour before serving.
=> Best Egg Salad Recipe: Egg Salad with Shrimp
This is the perfect egg salad to serve at a luncheon. It"s light, yet elegant.
1 pound cooked shrimp, peeled, deveined and chopped
4 hard cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig fresh dill, chopped
4 leaves green leaf lettuce
Directions
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Place one lettuce leaf in each bowl. Spoon mixture onto individual lettuce leaves.
=> Egg Salad Sandwich Recipe: Best Egg Salad Sandwich
There"s nothing like a good, old fashioned egg salad sandwich. This recipe makes a delicious sandwich.
8 hard cooked eggs, diced
1 cup mayonnaise
1/4 cup dried onion flakes
1/2 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread
Directions
In a bowl, mix together the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper and dill weed. Cover and refrigerate for at least 8 hours. Spread mixture on bread slices and serve.