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Egg Salad Made Fun
Egg salad is one of the easiest salads to make for any occasion. Even if you are just looking for something to serve for lunch in the form of a sandwich you can't go wrong with just boiling up enough eggs for the event and going from there. If you have too many boiled eggs you can just go ahead and make some deviled eggs on the side.
- 1/2 dozen Eggs, diced
- 1/2 cup Celery, diced
- Onion, Diced (optional)
- 1 cup Mayonnaise, or Salad Dressing
- Pickle Relish, Optional
- Boil eggs for 20-25 minutes and then place under cold water. Take the shells off the eggs while they are still warm so that the shell does not pull the white of the egg apart. Dice the eggs. I use the tool that you cut your flour with to make a pie shell to dice my eggs.
- Dice your celery and onion into small pieces.
- Mix all of your ingredients into the diced eggs.
Egg Salad Sandwich
The main use for Egg salad is wonderfully blended salad on a sandwich. Egg salad is great with tomato and lettuce and on white, or wheat bread. The bread can be toasted to give it a little more crunch and to absorb the moisture in the egg salad.
As a Snack or Party Food
Having leftover egg salad invites your to snack on what is left. There are endless ways to snack on leftovers but the most popular is to eat it on crackers.
Making stuffed celery is also a great way to snack on the leftover and you can also put it on slices of cucumber.
It can also be served in the bowl surrounded by crackers, celery pieces or cucumber slices. If you serve it this way you need to dress up the bowl with deviled eggs around the edge of your serving bowl.
|Serving size: 1 cup|
|Calories from Fat||603|
|% Daily Value *|
|Fat 67 g||103%|
|Saturated fat 12 g||60%|
|Unsaturated fat 55 g|
|Carbohydrates 4 g||1%|
|Cholesterol 688 mg||229%|
|Sodium 804 mg||34%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Nutritional and Serving Sizes
The nutritional evaluations are for a cup of egg salad. The normal serving size is a tablespoon for a sandwich and less for serving in celery bites or on cucumber slices.
Use for Easter Eggs
Lent is over but you made dozens of Easter Eggs. For the ones that don't get eaten on Easter Sunday, you can make Egg Salad and eat them for breakfast the next day.