Egg Salad Plus Recipes

THE BEST EGG SALAD

Steps:

• Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
• Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

CLASSIC EGG SALAD

Steps:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
• Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
• In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)
• Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.
• Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket in there, which makes the egg shell easier to remove.

THE VERY BEST EGG SALAD RECIPE

Steps:

• In a medium bowl, stir together the eggs, mayonnaise, ground mustard, scallions, celery, salt and pepper until thoroughly combined.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

EGG SALAD PLUS

Steps:

• Dice onion; then gently brown onions in the cooking oil. When onions are golden, add seasoning salt to taste. Take off heat and cool somewhat. (If I'm in a hurry, I spread them out on a plate and stick them in the fridge for a few minutes.).
• Prepare vegetarian bacon strips according to package directions, which is usually microwave on high for 1 and 1/2 minutes. Crumble bacon into bits.
• Dice hard boiled eggs.
• Combine all ingredients in bowl and mix thoroughly. Check salt level, Adjust seasonings.
• Serve on lettuce leaves or on your favorite bread or matzo. Enjoy!