| In
a bowl, combine eggs, mayonnaise or yogurt, onions, mustard and
seasonings. Use as directed for one of the variations below. |
| |
| Tips |
- If
you are making egg salad for a crowd, mash the eggs with a pastry
blender or potato masher or run them through a food mill.
- Do
you need hard-cooked eggs in a hurry for a salad? Crack the
eggs into a poacher and cook them until they are done as desired.
Immerse in cold water for rapid cooling. Same taste with no
peeling.
|
|
| Variations |
- Honey-Dijon:
Use Honey-Dijon mustard to make Basic Egg Salad; add 175mL (3/4
cup) chopped dill pickles. Place a slice of ham on each of 4
slices of rye or pumpernickel bread. Divide egg salad mixture
between sandwiches and top with slices of bread. Serve immediately
or refrigerate.
- Tex-Mex:
To Basic Egg Salad, add Tex-Mex seasoning or chili powder, to
taste. Spread filling over four 15 cm (6-inch) flour or whole
wheat tortillas. Sprinkle with 30 mL (2 tbsp) chopped fresh
coriander or parsley. Roll up tightly. Serve immediately or
cover with plastic wrap and refrigerate. Serve with tomato salsa
as a dip.
|
|
|
