Before we get started - common to each 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.
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Or, here are the links to my recipes to view online:
 Bacon
& Horseradish Egg Salad
Olde-Fashioned Egg Salad
Olive & Mustard
Egg Salad
Smoked Salmon Egg
Salad
Parmesan &
Sausage Egg Salad
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