Old Fashioned Egg Salad Recipes

THE BEST CLASSIC EGG SALAD RECIPE

Steps:

• Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill - cold eggs peel easier than warm eggs.
• Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you're having trouble, run them under cold water as you peel.
• Chop the hard boiled eggs into small pieces. Dice the celery and onions.
• Place all ingredients in a bowl and mix until combined. Chill in refrigerator for 30-60 minutes to allow seasonings to mature. Garnish with chives or your favorite fresh herbs.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

OLD-FASHIONED EGG SALAD

Steps:

• In a bowl, combine mayonnaise, lemon juice, onion, salt, and pepper.
• Stir in eggs and celery.
• Serve on lettuce leaves or spread on bread.

CLASSIC EGG SALAD RECIPE

Steps:

• Peel and diced hard boiled eggs into small pieces.
• Place egg into medium sized bowl and add remaining ingredients.
• Carefully stir ingredients together.

OLD FASHIONED EGG SALAD SANDWICH

Steps:

• boil the egg till hard,shell and crumble with a fork,in a bowl.
• add salad dressing and onion.
• mix well.
• spread on white bread.

SOUTHERN-STYLE EGG SALAD

Steps:

• Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
• Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
• Chill in the refrigerator for at least 30 minutes.

OLD-FASHIONED EGG SALAD

Steps:

• Add the eggs to a medium saucepan and add cold water to where it is just covering the eggs.
• Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
• Remove the eggs to a large bowl with ice water and let the eggs cool.
• Peel and chop the eggs and place them in a medium bowl.
• Add the remaining ingredients and mix well.
• Spread on your favorite bread or crackers, or serve on lettuce.

OLD-FASHIONED EGG SALAD

Steps:

• In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.

EGG SALAD SANDWICH

Steps:

• Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
• Drain and rinse eggs under cold water for 1 minute.
• Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
• Roughly chop the eggs.
• In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
• Store in an airtight container in the refrigerator for 4-5 days.
• Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.