Mustard Waffles With Chunky Egg Salad Recipes

Steps:

• Place eggs in a heavy pot and fill with water, about 1 inch above the eggs. Bring to a rolling boil over medium-high heat. Remove from heat and allow to stand for 15 minutes. Place in an ice bath for 5 minutes. Remove shells.
• Chops eggs to desired consistency, either by hand or in a food processor.
• Combine eggs, green onions, mayonnaise, relish, parsley, sweet hot mustard, and spicy brown mustard in a bowl and mix well.

Steps:

• In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
• Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams

Steps:

• Cut ripe avocado into chunks.
• Hard boil egg and chop; add to avocado.
• Add remaining ingredients.
• Let stand or refrigerate for a little while, but not too long as avocados may turn.
• Serve on a bed of lettuce for salad.
• Sprinkle a little paprika on top for color.

Steps:

• Boil the eggs for 5 minutes. Plunge into cold water and peel at once.
• At the same time, boil potatoes for 20 minutes. Drain and allow to cool.
• Also cook french beans in boiling water until tender, but with some bite. (Or use the microwave oven.).
• Halve the olives, slice the onion and drain the tuna chunks.
• Mix together the dressing ingredients and coat the potatoes and beans with the mixture.
• Arrange the tomatoes, olives, onion, tuna basil leaves and lastly arrange the quartered eggs.

Steps:

• Remove the shells from the hard boiled eggs; discard shells.
• Chop the eggs to the texture you prefer with a knife or pastry-cutter.
• In a bowl, combine the chopped eggs and the remaining ingredients and stir well.
• Eat on a sandwich right away or chill for about an hour and eat later.
• Note: I use the dried minced onion specifically because they have a really nice crunchy texture that adds a lot to egg salad! If you like, you can substitute fresh onion, but the dried really is very nice.
• Note #2: I always put a little curry powder in my egg salad, just as I put it in my deviled eggs (see recipe # 31179), and it's wonderful! Other additions/substitutions you can make to egg salad include: celery seed, yellow mustard, sweet relish, pesto, chopped roasted red and yellow bell pepper, chopped sundried tomato, chopped artichoke heart.

Steps:

• cut all ingredients into small pieces and mix together.
• refrigerate for one hour.

Steps:

• Chop eggs into small pieces.
• Mix together all ingredients (more or less of each may be used to suite your tatse).
• Serve on toasted bread, crackers, or alone!

Steps:

• Make the egg salad: slice the eggs in one direction with an egg slicer, then, holding the slices together, reposition the egg in the slicer so that the next cut produces cubes (if you do not have an egg slicer, cut the eggs with a knife, or if you prefer, mash the eggs as you would for a traditional egg salad).
• Put the cubes in a mixing bowl, add in the mayo, mustard, salt, and pepper; stir gently to mix.
• Taste and adjust seasonings; stir in the diced peppers.
• Cover salad with plastic wrap and refrigerate (can be made a day ahead, wrapped well and kept refrigerated).
• Make waffles--Preheat waffle iron (if you want to hold the finished waffles until serving, preheat your oven to 200°).
• Melt the butter and reserve.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and pepper together.
• In another bowl, whisk the buttermilk, egg, and mustard together until blended.
• Pour the liquid ingredients over the dry ingredients and whisk until just combined; stir in the chives, parsley, and melted butter.
• Lightly butter or spray the grids of your iron (brush or spray the grids again only if subsequent waffles stick).
• Spoon out 1/2 cup of batter (or the amount your waffler's manufactuer recommends) onto the hot grids.
• Use a metal spatula or wooden spoon to spread the batter evenly across the grids.
• Close lid and bake until the waffle is nicely browned and set (serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch).
• Serve--place a warm waffle in the center of a luncheon plate; top with an inner circle of lettuce or arugula; add a scoop of salad, and if you'd like, finish with a few slices or tomato.
• Serve with an iced spiced or herbal tea such as citrus, mint, or rosemary.