Egg Salad Surprises
Author: Low Jeremy

Everybody loves eggs. We commonly meet them at breakfast table
either scrambled or fried. However, these are actually tasty
salad staples as well. Egg salad recipes are probably one of the
easiest salads to make. Not only can it be served as is, but it
can also be used as a sandwich filling.

Below you will find recipes compiled from different sources.
You may want to try one or two at home. Don't worry if you don't
get to finish them, these salads can still make it to tomorrows
sandwich. Now, enough said. Gab your things and let's start
whisking.

CHUNKY EGG SALAD
serves 4

1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon Worchestershire sauce or
1 teaspoon of prepared mustard
1/4 teaspoon ground white pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 Tablespoons minced green pepper or red or green hamburger
relish
sliced tomatoes or whole tomato
parsley for garnish

In a medium bowl, stir mayonnaise and next five ingredients
until well mixed. Cut eggs into chunks or dice, as you prefer.
Add eggs, celery, add green pepper or relish to mayonnaise
mixture. Mix well. Cover and refrigerate till well chilled.

To Serve: Spoon mixture on tomato slices or into whole tomato.
If using whole tomato, either cut off top and spoon out some of
the middle, set on shredded lettuce and loosely fill with egg
salad, or cut tomato into 8 wedges but do not cut all the way
down, so that the tomato wedges will stay connected.

Garden Egg Salad Bowl
Makes 4 servings

6 tbsp. mayonnaise
1 tsp. prepared mustard
1/4 tsp. lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly sliced cauliflower
1/2 cup sliced mushrooms
1/2 cup diced celery
1/2 cup quartered and sliced zucchini
2 tsp. dried chives
3 hard boiled eggs, coarsely chopped
Spinach leaves
Paprika
4 oz. cut julienne Swiss cheese
Tomato wedges
Pimiento-stuffed olives

In a medium bowl, stir together mayonnaise, mustard,
lemon-pepper seasoning and salt. Stir in peas, cauliflower,
mushrooms, celery, zucchini and chives. Gently stir in eggs.

Line salad bowls with spinach. Spoon in egg salad. Sprinkle
with paprika. Garnish with Swiss cheese, tomato and olives.

Note: If desired, egg salad can be spooned into a tomato cup
and placed on a bed of spinach.


About The Author: Low Jeremy maintains
http://Salad-Making.ArticlesForReprint.com. This content is
provided by Low Jeremy. It may be used only in its entirety with
all links included.