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
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.
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.