Best Blue Ribbon Egg Salad Recipes

DELUXE EGG SALAD SANDWICHES

Steps:

• 1. In a medium bowl, combine cream cheese and butter; stir until smooth.
• 2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
• 3. Fold in eggs.
• 4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

SECRET INGREDIENT- BEST EGG SALAD!

Steps:

• 1. Combine all ingredients and mix well. Refrigerate for about 20 minutes before using. Have you discovered The Secret Ingredient? It's the melted butter! Not only is the taste outstanding, but when this is refrigerated, the salad will never come squishing out of your sandwich.

PARTY HAM & EGG SALAD SANDWICHES

Steps:

• 1. HAM SALAD: Drain liquid from canned ham, and place into bowl. Separate, and smash with a fork.
• 2. Add remaining ingredients, increasing or decreasing mayonnaise to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 3. Refrigerate several hours or overnight to allow the flavors to blend!!!
• 4. EGG SALAD: Cook eggs with a pinch of salt to hard boiled stage.
• 5. Immediately drain hot water, crack eggs, and place in cold water. They should immediately peel with ease.
• 6. Using a hand grater, grate the eggs into a bowl, and add remaining ingredients, increasing or decreasing mayonnaise, as necessary to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 7. Cover and place in the refrigerator.
• 8. ASSEMBLE SANDWICHES: Remove the crusts from the bread.
• 9. Spread a thin layer of ham mixture on one slice of bread, and top the ham with a thin layer of egg mixture.
• 10. Place another slice of bread on top, lay flat on cutting board, and with an electric knife, diagonally slice the sandwich.
• 11. Make half the sandwiches with whole wheat bread and half with white bread, attractively place on platter, and garnish!!!! THE PERFECT PARTY SANDWICH ... that EVERYONE LOVES!!!!

EGGCELLENT TUNA SALAD SANDWICHES

Steps:

• Hard boil the eggs. Peel, dice/cut, and set aside.
• Drain the two large cans of tuna and put tuna in a large bowl.
• To the tuna, add grated cheese, green onions, and diced boiled eggs.
• Add Cajun seasoning and black pepper.
• Add dill pickle relish and mayonnaise.
• Mix everything well.
• Serve on hoagie buns or as a 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.

GRANDMA DEE'S TUNA EGG SALAD

Steps:

• 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• 5. Enjoy!