Egg salad recipes
Two different ways to flavor a classic egg salad.
Egg salad can be made to showcase Indian flavorings by adding a bit of curry, cilantro, and rice vinegar.
Three Many Cooks
Egg Salad is the perfect dish to make with leftover Easter eggs. If you don’t have leftover eggs, Mom tells you how to make the perfect boiled egg that doesn’t have that dark ring around the yolk. In today’s USA Weekend video we offer a recipe for classic egg salad, and another one that’s just a little bit different.
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Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Egg Salad with Classic Flavorings
Serves 4
6 large boiled eggs, peeled
1/4 cup minced red onion
1/4 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons sweet pickle relish (preferably refrigerated variety)
1 tablespoon chopped fresh parsley leaves
2 teaspoons spicy brown mustard
Salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in a medium bowl. Serve.
Egg Salad with Indian Flavorings
Serves 4
6 large boiled eggs, peeled
1/4 cup minced sweet white onion
1/4 cup mayonnaise
1/4 cup golden raisins
1/4 cup finely diced celery
1 tablespoon chopped fresh cilantro
2 teaspoons rice vinegar
1 teaspoon curry powder
Salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in a medium bowl. Serve.
Pam Anderson, Sharon Anderson, and Maggy Keet blog at Three Many Cooks.
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