Blue Ribbon Egg Salad Recipes

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:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

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:

• 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:

• Hard boil the eggs. Peel, dice/cut, and set aside.
• Drain the two large cans of tuna and put tuna in a large bowl.
• To the tuna, add grated cheese, green onions, and diced boiled eggs.
• Add Cajun seasoning and black pepper.
• Add dill pickle relish and mayonnaise.
• Mix everything well.
• Serve on hoagie buns or as a salad.

Steps:

• Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
• In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
• Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

Steps:

• 1. Preheat oven to 400 degrees. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. If you want a brighter color pie add a drop or two of yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Keep refrigerated. Serve with whipped cream if desired.

Steps:

• 1. Slice eggs lengthways and put yolks in a bowl.
• 2. Put whites aside.
• 3. Add to yolks, scooped out avocado, mayo, mustard, parsley, lime juice, salt, and pepper.
• 4. Blend until creamy.
• 5. Spoon this mixture into a small plastic bag with decorator pastry tip pushed into corner.
• 6. Squeeze mixture into egg white halves or just spoon the mixture in.
• 7. Then sprinkle with paprika. Chill for at least 30 minutes and enjoy.

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:

• Preheat the oven to 375 degrees F.
• To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
• Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
• Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.