Eating and Drinking Tweets

Everyone loves eggs. We ordinarily meet them at breakfast table either scrambled or fried. However, these are essentially mouth watering salad staples too. Egg salad recipes are potentially one of the best salads to make. Not only is it be served as is, but it can also be used as a sandwich filling.

Below you will find recipes compiled from different sources. You can wish to try 1 or two at home. Don’t worry if you don’t get to finish them, these salads can still make it to tomorrows sandwich. Now, enough said. Gab your things and let’s start whisking.

CHUNKY EGG SALAD
serves 4

1/4 cup mayonnaise
1 Tablespoon cider vinegar
1 little spoon salt
1/4 cup minced onion
1/2 little spoon Worchestershire sauce or
1 small spoon of prepared mustard
1/4 little spoon ground white pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 Spoons minced green pepper or red or green hamburger relish
sliced tomatoes or whole tomato
parsley for garnish

In a medium bowl, stir mayonnaise and next five ingredients till well mixed. Cut eggs into chunks or dice, as you prefer. Add eggs, celery, add green pepper or relish to mayonnaise mix. Mix well. Cover and refrigerate till well chilled.

To Serve : Spoon mixture on tomato slices or into full tomato. If using entire tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into eight wedges but do not cut all the way down, so the tomato wedges will stay connected.

Garden Egg Salad Bowl
Makes four servings

6 tbsp. mayonnaise
1 tsp. Prepared mustard
1/4 tsp. Lemon pepper seasoning
1/8 tsp. salt
1/2 cup frozen peas, thawed
1/2 cup thinly chopped cauliflower
1/2 cup cut celery
1/2 cup diced celery
1/2 cup quartered and cut zucchini
2 tsp. dried chives
3 hard boiled eggs, roughly chopped
Spinach leaves
Paprika
4 oz. cut julienne Swiss cheese
Tomato wedges
Pimiento-stuffed olives

In a mid sized bowl, stir together mayonnaise, mustard, lemon-pepper seasoning and salt. Stir in peas, cauliflower, mushrooms, celery, zucchini and chives. Gently stir in eggs.

Line salad bowls with spinach. Spoon in egg salad. Spatter with paprika. Garnish with Swiss cheese, tomato and olives.

Note : If desired, egg salad can be spooned into a tomato cup and placed on a bed of spinach.

For more information about food and useful cooking tips, check out cooking101.org and also have a look at deviled eggs.

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