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Basic Egg Salad
Prep time: 10 minutes (Plus egg cooking)
| 6 |
hard-cooked eggs, peeled and coarsely chopped |
6 |
| 2 tbsp |
regular or light mayonnaise or yogurt |
30 mL |
| 1/4 cup |
chopped green onions |
50 mL |
| 2 tsp |
Dijon mustard or to taste |
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garlic powder, salt and hot pepper sauce, to taste |
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In a bowl, combine eggs, mayonnaise, or yogurt, onions, mustard and seasonings. Use as directed for one of the variations below. Makes 4 servings.
Variations
Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place a slice of ham on each of 4 slices of rye or pumpernickel bread. Divide egg salad mixture between sandwiches and top with slices of bread. Serve immediately or refrigerate.
Tex-Mex:To Basic Egg Salad, add Tex-Mex seasoning or chili powder, to taste. Spread filling over four 6-inch (15 cm) flour or whole wheat tortillas. Sprinkle with 2 tbsp (30 mL) chopped fresh coriander or parsley. Roll up tightly. Serve immediately or cover with plastic wrap and refrigerate. Serve with tomato salsa as a dip.
Egg Salad in a Cone
(Makes 2 cones)
| 4 |
hard-cooked eggs, peeled |
4 |
| 2 tbsp |
regular or light mayonnaise or salad dressing |
30 mL |
| 2 tbsp |
coarsely chopped celery |
30 mL |
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Salt and pepper, to taste |
1 tsp |
| 2 |
ice cream cones |
2 |
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Grated carrot (optional) |
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In bowl, chop eggs. Stir in mayonnaise, celery, salt and pepper. Scoop egg salad into ice cream cones. Top with grated carrot, if desired.
Tips
If you are making egg salad for a crowd, mash the eggs with a pastry blender or potato masher or run them through a food mill.
Do you need hard-cooked eggs in a hurry for a salad? Crack the eggs into a poacher and cook them until they are done as desired. Immerse in cold water for rapid cooling. The taste is the same and no peeling is required.
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