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Classic Egg Salad Recipe
For an extra-creamy sandwich-topper, add a little cream cheese as directed in the variation that follows.
Linda Braun, Park Ridge, Illinois
Prep: 15 min. + chilling
Yield: 3 servings.
~ 1/4 cup mayonnaise
~ 2 teaspoons lemon juice
~ 1 teaspoon dried minced onion
~ 1/4 teaspoon salt
~ 1/4 teaspoon pepper
~ 6 hard-cooked eggs, chopped
~ 1/2 cup finely chopped celery
~ Lettuce leaves or bread slices
1) In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.
2) For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.
1/2 cup (calculated without lettuce or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.
CREAMY EGG SALAD:
Yield: 3 cups.
Beat 1 package (3 ounces)
softened cream cheese, 1/4 cup mayonnaise, 1/2 teaspoon salt and 1/8 teaspoon pepper until smooth. Add 1/4 cup each finely chopped green pepper, finely chopped celery and sweet pickle relish and 2 tablespoons minced fresh parsley. Fold in 8 chopped hard-cooked eggs.
FASTER EGG SALAD
To make egg salad in about half the time, use a pastry blender instead of a knife to chop the eggs. It's quick and easy!
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