Blue Ribbon Egg Salad Recipes

Steps:

• 1. HAM SALAD: Drain liquid from canned ham, and place into bowl. Separate, and smash with a fork.
• 2. Add remaining ingredients, increasing or decreasing mayonnaise to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 3. Refrigerate several hours or overnight to allow the flavors to blend!!!
• 4. EGG SALAD: Cook eggs with a pinch of salt to hard boiled stage.
• 5. Immediately drain hot water, crack eggs, and place in cold water. They should immediately peel with ease.
• 6. Using a hand grater, grate the eggs into a bowl, and add remaining ingredients, increasing or decreasing mayonnaise, as necessary to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 7. Cover and place in the refrigerator.
• 8. ASSEMBLE SANDWICHES: Remove the crusts from the bread.
• 9. Spread a thin layer of ham mixture on one slice of bread, and top the ham with a thin layer of egg mixture.
• 10. Place another slice of bread on top, lay flat on cutting board, and with an electric knife, diagonally slice the sandwich.
• 11. Make half the sandwiches with whole wheat bread and half with white bread, attractively place on platter, and garnish!!!! THE PERFECT PARTY SANDWICH ... that EVERYONE LOVES!!!!

Steps:

• 1. Tear your lettuce into pieces and put into a large salad bowl.
• 2. In a bowl mix your mayonnaise or salad dressing, apple cider vinegar, milk and sugar together.
• 3. Put your sliced eggs in your lettuce and pour the mayonnaise mixture over top and mix.

Steps:

• 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• 5. Enjoy!

Steps:

• 1. In a medium bowl, combine cream cheese and butter; stir until smooth.
• 2. Stir in celery, 1 tablespoon mayonnaise, onion, sugar, lemon juice, salt, and pepper.
• 3. Fold in eggs.
• 4. Cover; chill at least 1 hour. If desired stir in 1 to 2 additional tablespoons of mayonnaise.

Steps:

• 1. Combine all ingredients and mix well. Refrigerate for about 20 minutes before using. Have you discovered The Secret Ingredient? It's the melted butter! Not only is the taste outstanding, but when this is refrigerated, the salad will never come squishing out of your sandwich.

Steps:

• In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
• Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

Steps:

• 1. Boil Eggs until they are hard-boiled. *Rule of thumb- once water is boiling 9 minutes of a continuous boil produces a perfect hard-boiled egg.
• 2. While the eggs are boiling prepare the tuna with the mayo, mustard, relish and seasoning in a large bowl and set aside
• 3. slice the egg vertical and mix into the tuna to complete the salad.
• 4. Toast the bread and then butter the toast before putting the salad on and then put the salad on. You got some really good Tuna Egg Salad right from Mama Elnora's recipe box!

Steps:

• Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
• To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
• Add the chopped whites to the mix and fold them in carefully.
• Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
• I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.