Plain Old Egg Salad Recipes

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

Steps:

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

PLAIN OLD EGG SALAD

Steps:

• Chop up the eggs in large pieces.
• Chop up the green onion. Add all the ingredients to the eggs and gently stir so not to turn the eggs into a mush.
• Sprinkle with Paprika.
• Enjoy!

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.

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

EASY EGG SALAD

Steps:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

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.

OLD FASHIONED POTATO AND EGG SALAD

Steps:

• Cook peeled potatoes until tender firm, about 20 minutes.
• Drain and dice potatoes- season with oil and vinegar while still warm.
• Season to taste with salt and pepper.
• Add vegetables.
• Mix mustard with mayonnaise and blend with potato mixture.
• Add eggs and parsley and toss again.
• Taste and adjust seasoning, adding more mayonnaise if needed.
• Garnish with radish slices and paprika.
• Cool,cover and refrigerate overnight.