Best Pure Eggstacy Egg Salad Recipes

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

A HEALTHY EGG SALAD

Steps:

• Mix eggs, egg whites, mayonnaise, chives, mustard, celery salt, paprika, kosher salt, and black pepper together in a bowl.

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.

EGG SALAD WITH CELERY

Steps:

• Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
• Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

EGGSTATIC EGG SALAD

Steps:

• Place unbroken eggs in a pan of cold water.
• Turn on cook top burner.
• Place pan of eggs on burner and bring to a boil.
• Turn down heat on element and allow to continue boiling for approximately 5 minutes.
• Remove from stove element and set aside.
• In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
• Remove eggs from pan of water.
• With the blade of a table knife, chop the cooked eggs in half.
• Scoop out the cooked eggs; discard the shells.
• With a kitchen fork, crush the cooked egg halves.
• Transfer vegetables to crushed eggs.
• Mix well with mayonnaise.
• Add more mayonnaise as you wish for personal consistency preference.
• Spread mixture generously on bread (s) or crackers of your choice.
• Serve to squeals of delight.

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.

PURE EGGSTACY EGG SALAD

Steps:

• Cook the eggs 7 minutes at a medium boil, the yolk will still be soft and creamy.
• Stir tomato pesto gently into the mayonnaise. Mix mayonnaise mixture into eggs gently, just enough to hold it together(or to taste). Salt and pepper to taste.
• Cut 4 slices of bread and toast till crisp. Place some baby greens on top of the toast.
• Place egg salad on top of greens(about 1/4 cup or however much you want), sprinkle with chives and squeeze a little lemon juice over the top.
• Serve with watermelon slices.
• Adam says this is pure ecstacy!