A very good recipe for the best egg salad?

Best Ever Egg salad





12 bacon slices


8 large hard-boiled eggs, peeled, coarsely chopped


1/3 cup finely chopped celery


1/4 cup chopped pimiento-stuffed green olives


1/2 cup mayonnaise


1 tablespoon Dijon mustard


12 slices white sandwich bread, toasted


12 red leaf lettuce leaves





Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.





Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.





Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.A very good recipe for the best egg salad?
eggs mayonnaise salt and pepperA very good recipe for the best egg salad?
I like it simple: Just a little mayo a little mustard and afew teaspoons of sweet relish
6 boiled eggs, add mayo, mustard, and fresh chopped celery. I think 1/4 cup of each should do it. A really good cook wouldnt need to measure any of this, just make it look like egg salad, you cant miss. Kraft.com has some good recipes for all kinds of stuff. Good luck.
i use hard boiled eggs onion just a little ,mayonnaise celery and


thats it
http://web.foodnetwork.com/food/web/sear…





(Pics:http://images.search.yahoo.com/search/im…
How can you go wrong with a web site called the Egg Salad Gourmet. These are a couple of my fav's from the site.





Smoked Salmon and Sun-Dried Tomato Egg Salad





Now we’ve arrived at my favorite recipe (mostly because I love smoked salmon) but this egg salad is just the perfect topper on a mixed salad for lunch or even for a light dinner. This is a classy, gourmet foods concoction and if you make it for company I’m quite certain you will impress the friends and family.





Someone described this to me recently as egg salad for grown-ups, and yes, I have to agree! It also is a lovely cracker spread (especially nice on rice crackers, which could also make this a gluten-free snack.)





4 Hard-boiled Eggs, peeled and chopped


1/3 cup Light Mayonnaise


2 ounces Smoked Salmon, diced


1 medium Shallot, finely minced


1 Celery Stalk (no end or leaves), finely chopped


1 tablespoon Sun-Dried Tomatoes, finely chopped


1 teaspoon Sherry Vinegar


1/8 teaspoon Paprika


1 teaspoon Fresh Dill, chopped


1 tablespoon Fresh Parsley, finely chopped


To taste: Salt %26amp; Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)





Instructions:


In a large bowl, combine the mayonnaise, shallot, vinegar, tomatoes, paprika and dill. Add the rest of the ingredients, half of the parsley and mix well. Season to taste with salt %26amp; pepper. Garnish with the rest of the parsley or a little extra chopped sun-dried tomato.





Chill for at least two hours before serving to help the flavors combine.








or








Bacon %26amp; Horseradish Egg Salad





This salad alone can convince the person who never eats egg salad that egg salad is tasty after all. (It convinced my family anyway!) This is my husband’s favorite recipe – he even eats seconds.





Adjust the amount of horseradish to your personal taste. Make sure you drain the horseradish well, as you don’t want the egg salad to get runny. This recipe also benefits from an hour or two in the fridge before you eat it to let the flavors blend. Occasionally for a treat I add an extra slice of bacon as an open-faced topper on toast.





4 Hard-boiled Eggs, peeled and chopped


¼ cup Light Mayonnaise


2 Celery Stalks (no ends or leaves), finely chopped


1 Green Onion or Scallion Sliced - white end %26amp; ½ of the green


3 or 4 strips Bacon - cut into 1” squares, cooked crisp %26amp; drained


1 (up to) 2 tablespoons Prepared White Horseradish, drained well


2 tablespoons Fresh Parsley, finely chopped


1 tablespoon Red, Orange or Yellow pepper, finely chopped


To taste: Salt %26amp; Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)





Instructions:


Gently toss the eggs, celery, onions, bacon %26amp; chopped pepper together in a medium-size bowl to combine.





Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt %26amp; ground black pepper. Garnish with the rest of the parsley.
4 Hard-boiled Eggs, peeled and chopped


¼ cup Light Mayonnaise


1 Celery Stalk (no ends or leaves), finely chopped


2 teaspoons Red or Sweet White Onion, finely chopped


1 ½ teaspoons Lemon Juice (freshly squeezed if possible)


To taste: Salt %26amp; Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)





Instructions:


Gently toss the eggs and celery together in a medium-size bowl.





In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt %26amp; the ground black pepper.





Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.