Incredible Egg Salad plus Four Delectable Variations

Incredible Egg Salad plus Four Delectable Variations

We will start with a basic egg salad recipe and then give
you some incredible variations to trick out your egg salad.

Classic Egg Salad

4 Hard-boiled Eggs, peeled and chopped
¼ cup Mayonnaise (regular, lite, fat-free)
1 Celery Stalk finely chopped
1 TBS Onion (red, white, yellow, or 1 scallion) finely chopped
1 ½ tsp Lemon Juice (freshly squeezed if possible)
Salt & Freshly Ground Black Pepper to taste

Gently toss the chopped eggs and celery together in a medium-size bowl.
In another bowl, combine mayonnaise, lemon juice, onion, salt and pepper.
Fold mayonnaise mixture into the eggs and celery.
Season to taste with salt & pepper.
Ideally chill for an hour or so before eating.
To serve, spread 1/2 cup egg salad onto your choice of bread or toast.

Another way to enjoy Egg Salad is as a salad! Take some of your favorite lettuce (Romaine is especially good) and layer a bowl or plate, top with a scoop of Egg Salad, and garnish with tomato wedges for a delicious and nutritious lunch! Cucumber slices would be nice for some extra crunch.

Bacon & Horseradish

To the classic egg salad recipe add:
3 or 4 strips Bacon - cooked crisp & well drained, then chopped
1 or 2 TBS Prepared White Horseradish, drained well
Increase Mayonnaise to 1/3 or even 1/2 cup
2 tablespoons Fresh Parsley, finely chopped
1 tablespoon Red, Orange or Yellow bell pepper, finely chopped
Adjust horseradish to your personal taste.
This is great served open-faced on toast.

Olives and Mustard

1/4 cup Olives chopped (about 10 or 12 large olives)
1 teaspoon Spicy Prepared Brown Mustard
1/8 teaspoon Paprika
1 tablespoon Sweet Pickle Relish
You can use any of your favorite olives - Ripe Black, Pimento-Stuffed Green Olives, Kalamata, etc - as long as the olives have been pitted.

Smoked Salmon and Sun-Dried Tomato

This is one of my favorite ways to make egg salad. Makes a great spread for crackers or serve on toasted bagel, English muffin, or bread.

2 ounces Smoked Salmon, diced
substitute 1 medium Shallot finely minced for the onion
Increase Mayonnaise to 1/3 cup
1 tsp Sun-Dried Tomatoes, finely chopped
1 tsp tiny Capers or minced if they are large
1 tsp Sherry Vinegar
1 tsp Fresh Dill, chopped
1 TBS Fresh Parsley, finely chopped

Parmesan Sausage

Try this on a bed of baby spinach leaves!
Sausage (about 3/4 cup), cooked, well drained, and chopped

• 1 to 2 Italian Sausage (hot or mild)
• - or -
• 4 or 5 links of Breakfast Sausage

Increase Mayonnaise to 1/2 cup
2 TBS Parmesan Cheese, grated
1 tsp Lemon Juice (fresh squeezed if possible)
½ tsp Yellow Mustard