Home Forums Forum Recipes Salad and Dressing recipes EGG SALAD Variations

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    3/4 c. celery, finely chopped
    3 scallions, trimmed, finely chopped
    6 pitted black olives drained and finely chopped
    2 (4 1/2 oz.) can deviled ham
    12 hard-boiled eggs, peeled, and roughly chopped
    1 c. mayonnaise
    1/2 + 1/4 tsp ground dry mustard
    1/4 tsp ground black pepper

    combine the first three ingredients. (You can pulse these in a food processor instead of chopping them)
    combine the deviled ham with the mixture. Add chopped eggs.
    Add remaining ingredients and gently mix, adding a little more mayonnaise if necessary.
    Transfer to a sealable bowl and refrigerate until ready to serve.

    Option; seed and chop a jalapeno with the first three ingredients


    Crawfish and Egg Salad

    3 Eggs, hard boiled
    1 tb Durkee’s hot sauce
    1 lb Chopped crawfish (or shrimp)
    2 tb Mayonnaise
    1 x Salt, if needed
    2 tb Dill pickles, finely chopped
    1 ts Red cayenne pepper
    1 ts brown mustard

    To cook crawfish: In a saucepan bring 2 quarts water to boil
    with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish
    tails to water. Bring to boil and remove from heat immediately.
    Drain and cool.
    Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add
    pickles. Mix mustard, Durkee’s, and mayonnaise and add to egg
    mixture. If needed, add more pepper and salt.


    Deliciously Different Egg Salad
    2 hard-cooked eggs, chopped
    1 celery rib, chopped
    1/3 cup small curd cottage cheese
    1/4 cup shredded cheddar cheese
    1 – 1 1/2 teaspoons spicy brown mustard
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Combine. Spread half on slice of whole wheat bread. Top with lettuce and
    another slice of bread.

    For a Zippy Egg Salad, Substitute 1 tsp. Mrs. Dash red top for the salt and pepper

    Makes 2 sandwiches.


    Gourmand Egg Salad
    8 large eggs, hard-boiled
    1/2 cup chopped celery
    1/3 cup chopped scallion
    1/3 cup chopped green bell pepper
    1 tbsp. nonfat mayonnaise
    3 tbsp. nonfat yogurt
    1/4 tsp. black pepper
    1 tsp. Dijon mustard
    8 slices nonfat rye bread
    Romaine lettuce leaves
    1. Shell the eggs and discard the yolks, reserving the whites.
    2. Chop the egg whites.
    3. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt,
    black pepper and Dijon mustard in a bowl.
    4. Spread four slices rye bread with the egg salad mixture. Top with romaine lettuce leaves
    and the remaining four slices of rye bread. Makes 4 servings.


    Egg Salad


    8 oz. package cream cheese, softened
    1/4 C. mayonnaise
    1/2 t. salt
    1/8 t. white pepper
    1 T. Dijon mustard
    1/4 C. pickle relish
    1/4 C. finely chopped celery
    8 hard-boiled eggs, diced

    With an electric mixer, beat together cream cheese, mayonnaise, salt, pepper and mustard until smooth and completely combined. By hand, stir in relish, celery and eggs. Keep refrigerated.

    Makes filling for about 6 sandwiches.

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