Egg Salads
by: Three Many Cooks
Serves: 4
Ingredients
- 6 large boiled eggs, peeled
- ¼ cup minced red onion
- ¼ cup mayonnaise
- ¼ 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
Instructions
- Mix all ingredients, including salt and pepper to taste, in a medium bowl. Serve.
Egg Salad with Indian Flavorings
by: Three Many Cooks
Serves: 4
Ingredients
- 6 large boiled eggs, peeled
- ¼ cup minced sweet white onion
- ¼ cup mayonnaise
- ¼ cup golden raisins
- ¼ cup finely diced celery
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons rice vinegar
- 1 teaspoon curry powder
- Salt and ground black pepper
Instructions
- Mix all ingredients, including salt and pepper to taste, in a medium bowl. Serve.
These are 2 wonderful recipes for egg salad. It’s one of my go to lunches and now I know how to liven it up!
I really like the simple indian flavored egg salad. The raisins would give it a welcome sweetness.
Thank you for sharing this recipe. It used up our leftover Easter eggs, and left me wondering why I don’t make egg salad more often…
Your Indian Egg Salad is in my fridge right now.
I saw your column in one of the multi-weekly inserts in the ABQ(NM)JOURNAL. I had hoped to get the recipe for the Mediterrian Egg Salad from your website, but no luck. Any chance? Thanks.
Hey Fritz,
Remaining egg salads are on the USA Weekend website. Enjoy!
I used craisins. Awesome!!!!!!