Egg Salad Deluxe Recipes

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.

DELUXE CLASSIC EGG SALAD RECIPE

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
• Add eggs and mix well.
• Serve on bread or croissants
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

DELUXE EGG SALAD SANDWICHES

Steps:

• 1. In a medium bowl, combine cream cheese and butter; stir until smooth.
• 2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
• 3. Fold in eggs.
• 4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.

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.

DELUXE EGG SALAD

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt, and pepper until well blended.
• Add eggs and mix well.
• Cover and chill for 1 hour or longer.
• Serve on bread or croissants.
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

DELUXE EGG SALAD

Steps:

• Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
• When timer goes off, run cold water over them til lukewarm.
• Cook the potatoes at the same time in another pan, just until fork tender.
• Drain and hold.
• Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
• Add the pickle relish and the Potatoes, now somewhat cooler.
• Peel and chop the eggs somewhat chunkily.
• If using processor, do a burst technique.
• Add the eggs to the salad ingredients.
• Mix the dressing, and combine with all the rest.
• Eat warm or cold, on bread or not.