An egg salad recipe is one of the easiest and most economical salads you can make when learning how to boil eggs. It is delicious served as a sandwich, on toast, croissants or bagels.
It is also good just served in a dish or with a green salad. It can be eaten any time of the day. Although egg salad can be kept in the refrigerator for a couple of days, I prefer to eat it as soon as it is made. I think it has a much better taste when very fresh.
Even something as simple to make as an egg salad, there are a wide range of ideas as to what should go into it and how the eggs are chopped. I prefer the eggs to be more coarsely chopped if I am using them on a sandwich or if it is to be eaten from a dish. For this I add chopped onion, chopped celery, relish and mayonnaise; I like to be able to see the eggs with the vegetables.
BOILING EGGS: Have eggs at room temperature. Bring a large kettle of water to boiling. Carefully put the eggs in the water with a large spoon. Reduce heat to medium and simmer eggs for 15 minutes. Set pan in sink and carefully dump out hot water but not the eggs. Immediately dump lots of ice over the eggs to cool them quickly. This process will make the eggs easy to peel.
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Combine all ingredients and serve on a sandwich or from a dish.
LAYERED SALAD RECIPE
Line salad bowl with lettuce leaves.
Alternate layers on lettuce leaves with sliced hard boiled eggs and thinly sliced onions.
Combine and mix the vinegar, salad oil, salt, pepper, paprika, and Worcestershire sauce; pour over the layered salad.
Sprinkle top with cheese and garnish with parsley.
CONGEALED SALAD RECIPE
This egg salad recipe is a little different but very good. It goes well as a side salad for dinner.
EGG SALAD RECIPE (Congealed salad recipe)
Dissolve gelatin in hot boiling water; add cold water to cool.
Add vinegar, mayonnaise, salt and pepper; blend slowly with mixer.
Pour into freezer tray and quick chill until edges are firm but soft in center.
Scoop mixture into mixing bowl and whip with beaters until fluffy.
Fold in the eggs, celery, green pepper, pimento and onion. Pour into loaf pan and chill until firm.
Unmold onto serving platter and slice to serve. (Can serve slices on individual salad plates)