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Bacon & Horseradish Egg Salad

Ye Olde-Fashioned Egg Salad

Olive & Mustard Egg Salad

Smoked Salmon & Sun-Dried Tomato Egg Salad

Parmesan & Sausage Egg Salad

 
Recipe E-Book

In Each Egg Salad Recipe:

Each recipe uses 4 hard-boiled eggs, and assuming one egg per person, gives the following serving sizes per recipe: each recipe serves 3-4 people, with approximately ½ a cup or one rounded ice-cream scoop constituting one serving.

All of these recipes have been successfully doubled.

Each recipe uses light mayonnaise to help cut down on the calories from fat (with 50% less fat than regular mayonnaise). Hellman’s is a nice choice. You can also use Miracle Whip with good results - you get a little more tanginess from the Miracle Whip dressing.

Always keep your egg salad well-chilled, especially taking precautions in the summer months. It is never wise to eat an egg salad that has been left out of the fridge for more than an hour or two.

Recipe e-bookNew! Sign up for my Cooking Newsletter (sent monthly) and you can download all of the recipes on this site as a pdf file for free, with no obligation:

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Or, here are the links to my recipes to view online:

Egg and Bacon SandwichBacon & Horseradish Egg Salad

Olde-Fashioned Egg Salad

Olive & Mustard Egg Salad

Smoked Salmon Egg Salad

Parmesan & Sausage Egg Salad

Enjoy!

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