Tiffany Cellar Cafes Egg Salad Recipes

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TIFFANY CELLAR CAFE'S EGG SALAD



Tiffany Cellar Cafe's Egg Salad image

I have been looking for a "different" egg salad for quite some time. I love this one. I also love onions so I add those to mine as the kids think they are allergic.

Provided by startnover

Categories     Lunch/Snacks

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces cream cheese, softened
1/4 cup mayonnaise or 1/4 cup Miracle Whip
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon Dijon mustard
1/4 cup pickle relish
1/4 cup finely chopped celery
8 hard-boiled eggs, chopped

Steps:

  • With a hand mixer beat together the first 5 ingredients.
  • By hand stir in the relish and celery, then fold in eggs.
  • Keep refrigerated till time to use.

Nutrition Facts : Calories 433.6, Fat 35.5, SaturatedFat 16.5, Cholesterol 490.2, Sodium 858.1, Carbohydrate 12, Fiber 0.4, Sugar 4.8, Protein 17.2

EGGSTATIC EGG SALAD



Eggstatic Egg Salad image

I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.

Provided by TOOLBELT DIVA

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large eggs, unbroken
1 stalk celery, complete with leaves chopped fine
2 tablespoons fresh chives, chopped fine
1 tablespoon fresh Italian parsley, chopped fine
1/8 teaspoon coarse black pepper
1/4 teaspoon balsamic vinegar
1/2 cup mayonnaise, more if desired for consistency
24 -40 slices rye bread or 24 -40 slices crackers

Steps:

  • Place unbroken eggs in a pan of cold water.
  • Turn on cook top burner.
  • Place pan of eggs on burner and bring to a boil.
  • Turn down heat on element and allow to continue boiling for approximately 5 minutes.
  • Remove from stove element and set aside.
  • In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
  • Remove eggs from pan of water.
  • With the blade of a table knife, chop the cooked eggs in half.
  • Scoop out the cooked eggs; discard the shells.
  • With a kitchen fork, crush the cooked egg halves.
  • Transfer vegetables to crushed eggs.
  • Mix well with mayonnaise.
  • Add more mayonnaise as you wish for personal consistency preference.
  • Spread mixture generously on bread (s) or crackers of your choice.
  • Serve to squeals of delight.

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