Egg salad

Everyone loves eggs. We typically meet them at breakfast table either scrambled or fried. However, these are basically tasty salad staples too. Egg salad recipes are most likely one of the easiest salads to make.

Not only is it able to be served as is, but it may also be used as a sandwich filling. Below you may find recipes assembled from different sources. You may need to try 1 or 2 at home. Now, alright. Gab your things and let's start whisking. Corpulent EGG SALAD serves four 0.25 cup mayo one Big spoon cider vinegar one small spoon salt quarter cup minced onion [*FR1] small spoon Worchestershire sauce or one spoon of prepared mustard 0.25 little spoon ground white pepper 6 hard-cooked eggs one cup thin cut celery two Large spoons minced green pepper or red burger relish sliced tomatoes or entire tomato parsley for garnish In a mid sized bowl, stir mayo and next 5 ingredients till well mixed. Add eggs, celery, add green pepper or relish to mayo mix.

Mix well. Cover and freeze until well chilled. If using entire tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into eight wedges but don't cut all of the way down, so the tomato wedges will stay connected. Garden Egg Salad Bowl Makes 4 servings six tbsp. Mayo one tsp. Prepared mustard [*FR3] tsp. Lemon pepper seasoning one / 8 tsp. Dried chives three hard boiled eggs, roughly sliced Spinach leaves Paprika four oz. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Delicately whisk in eggs. Spoon in egg salad.

Spatter with paprika. Garnish with Swiss cheese, tomato and olives. Note : If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.