Egg Salad With Minced Onion Recipes

OLD-FASHIONED EGG SALAD

Steps:

• Add the eggs to a medium saucepan and add cold water to where it is just covering the eggs.
• Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 15 minutes.
• Remove the eggs to a large bowl with ice water and let the eggs cool.
• Peel and chop the eggs and place them in a medium bowl.
• Add the remaining ingredients and mix well.
• Spread on your favorite bread or crackers, or serve on lettuce.

EGG SALAD WITH OLIVES RECIPE

Steps:

• Place eggs into a large bowl or the bowl of your stand mixer and mash with a fork or using the paddle attachment of your stand mixer. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste.
• Stir in sliced olives and pimentos and onion into egg salad.

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.

JEN'S HEAVENLY EGG SALAD

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 and peel. For faster cooling, place the eggs in an ice bath before peeling.
• In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

BEST EGG SALAD RECIPE

Steps:

• Cut eggs in half. Remove yolks and chop whites.
• Mash yolks with mayonnaise, mustard and salt & pepper to taste until smooth and creamy.
• Add remaining ingredients and stir well.
• Serve on bread or over lettuce.

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.

EASY EGG SALAD

Steps:

• Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.
• Egg salad is best eaten within 2 days of making it. Store in an air-tight container in the fridge.

SIMPLE EGG SALAD

Steps:

• Remove the shells from the hard boiled eggs; discard shells.
• Chop the eggs to the texture you prefer with a knife or pastry-cutter.
• In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
• Eat on a sandwich right away or chill for about an hour and eat later.
• Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
• Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it's wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.

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.

EGG SALAD SANDWICHES

Steps:

• In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.