"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

EGG SALAD Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for EGG SALAD, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodi
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
7 hard-boiled eggs, peeled
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles (such as sweet gherkins)
3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
1 teaspoon chopped fresh tarragon

Directions:
Directions:
PreparationCut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into 1/2-inch pieces.
Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)


 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

347W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!