Create Your Own Egg Salad Recipe

Create Your Own Egg Salad Recipe
Create Your Own Egg Salad Recipe photo by Taste of Home
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Create Your Own Egg Salad Recipe

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This recipe is a simple take on a classic. It lets you choose your favorites to add to the sandwich.—American Egg Board, Linda Braun, Park Ridge, Illinois
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 to 1/3 cup mayonnaise
  • 1/4 to 1/2 teaspoon dried herbs (dill, basil, thyme or tarragon)
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 6 hard-boiled large eggs, chopped or sliced
  • 1 to 1-1/2 cups cooked long grain rice or pasta
  • Assorted fresh fruit or fresh vegetables, optional

Directions

In a large bowl, combine the dressing, herbs, salt if desired and pepper. Gently stir in the eggs, rice or pasta, and fruits or vegetables if desired. Cover and chill until serving. Yield: about 3 cups.
Editor's Note: In place of bottled salad dressing, you can use mayonnaise, sour cream or plain yogurt.
Originally published as Create Your Own Egg Salad in Country Woman March/April 1997, p40

Nutritional Facts

1 cup: 317 calories, 20g fat (5g saturated fat), 431mg cholesterol, 251mg sodium, 19g carbohydrate (3g sugars, 0 fiber), 14g protein.

  • 1/4 to 1/3 cup mayonnaise
  • 1/4 to 1/2 teaspoon dried herbs (dill, basil, thyme or tarragon)
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 6 hard-boiled large eggs, chopped or sliced
  • 1 to 1-1/2 cups cooked long grain rice or pasta
  • Assorted fresh fruit or fresh vegetables, optional
  1. In a large bowl, combine the dressing, herbs, salt if desired and pepper. Gently stir in the eggs, rice or pasta, and fruits or vegetables if desired. Cover and chill until serving. Yield: about 3 cups.
Editor's Note: In place of bottled salad dressing, you can use mayonnaise, sour cream or plain yogurt.
Originally published as Create Your Own Egg Salad in Country Woman March/April 1997, p40

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