Eggstatic Egg Salad Recipes

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.

EGGSTATIC EGG SALAD

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.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EGG SALAD III

Steps:

• Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, 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, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

EGG SALAD

Steps:

• Place eggs in saucepan of salted cold water and bring to a boil.
• Once boiling cover with lid and remove from heat.
• Let stand for 14 minutes.
• Rinse eggs with cold water then peel and finely chop.
• Mix together mayonnaise and dry mustard powder.
• Stir into eggs.
• Add salt and pepper to taste.
• Serve and enjoy.

EGG SALAD WITH MINCED ONION

Steps:

• Place eggs in a pot and cover with water.
• Bring to a boil.
• Boil 2 minutes.
• Remove from heat and allow to sit in hot water for 5 minutes.
• Run cold water into the pot until the overflow is cold.
• Cool the eggs in the cold water.
• Peel eggs and cut into small pieces.
• Add remaining ingredients and stir.