Egg Salad Either As A Salad Or On Toasted Bread Recipes

SIMPLY EGG SALAD

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

EGG SALAD - EITHER AS A SALAD OR ON TOASTED BREAD

Steps:

• To cook eggs:.
• Put in a steamer and follow steamer instructions OR.
• Place desired number of eggs [4-8] in pot.
• Cover with water by 1 inch.
• Bring to boil.
• Remove from heat and cover immediately.
• Let stand 12-13 minutes.
• Spoon out one egg at a time into cold water, then refrigerate.
• To assemble the egg salad:.
• Toast bread, if desired.
• Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
• Add mayo to taste.
• Add splashes of red wine vinegar to taste.
• Add celery flakes as desired.
• Add minced sweet onion to taste.
• Add more shredded and chopped lettuce to taste.
• Mix to bind.
• Add freshly ground pepper if desired.
• Add salt if you think it needs it.
• This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
• If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
• You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.

EGG SALAD WITH A TWIST

Steps:

• For best results in making the eggs easier to peel follow these instructions:.
• Place the eggs in a small saucepan and cover with cold water.
• Place the pan on the stove and bring to a boil.
• As soon as the water comes to a boil remove it from the burner and set it aside.
• Let the eggs sit in the pan of water for 10 minutes.
• Drain water from the pan and put ice cubes on the eggs.
• Fill with cold water and let the eggs set until cool enough to handle.
• Crack and peel eggs under cold running water and place in a bowl.
• Chop the eggs.
• Add the chopped green onions and olives and mix well.
• In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
• Pour over the egg mixture and mix well.
• Refrigerate for one hour before serving to allow the flavors to meld together.
• Serve on crackers or as a sandwich.