Amazing Summer Egg Salad Recipes

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

AMAZING SUMMER EGG SALAD

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Chef's Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady's group Sunday brunch. I did, however, manage to get the finished result... Anyway, it came out so yummy that I just had to post it.
• Chef's Note: To bake the garlic, wrap it in parchment paper with a bit of olive oil, and place into a 325f (160c) oven, for fifteen minutes, remove, and allow to cool.
• Chop the hard-boiled eggs, chunky style.
• Chef's Tip: You might want to remove the shells from the eggs before chopping. That is unless you like crunchy egg salad.
• Add all the ingredients, except the eggs in a large bowl, and mix thoroughly.
• Add the chopped eggs.
• Gently toss until the eggs are completely coated.
• Cover and refrigerate for at least 1-hour before serving.
• PLATE/PRESENT
• Serve on a large lettuce leaf, and sprinkle with a bit of sweet paprika. Enjoy.
• Keep the faith, and keep cooking.

MAGICAL EGG SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Chop eggs and transfer to a large bowl.
• Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
• Sprinkle with cayenne pepper before serving.