Best Egg Salad Recipe
Deliciously seasoned egg salad stuffed in a hot, crusty Vienna loaf, just mix up your favorite style of egg salad and fill your loaf. Brush the crust with butter. Foil wrap, bake just to heat through. Served with dill pickles, little radishes and stuffed olives. The best egg salad recipe with several variations to try. Choose your favorite. Ingredients: Fill pot will enough water to cover eggs, bring water to a boil, cover pot with lid, remove pot from heat let sit with eggs in it for 10 minutes. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad. I like to use a mini food processor to chop the eggs and onions. It makes really quick work of it. And they are chopped very fine. Chunky Egg Salad Directions: Cut eggs into Bigpieces; add the rest of the ingredients, except the greens; refrigerate. Serve on top of the crisp greens. Makes about 6 servings. Bacon ‘n’ Egg Salad Add 3 crumbled crisp bacon slices and 2 chopped stuffed olives. Serve on slices tomatoes. Sherry’s Baked-Bean-and-Egg Salad Add 1 Number #2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablespoon. Add 1 tablespoon chili sauce. Garnish with 4 sliced franks, sautéed in 1 tablespoon of salad oil.
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