This category is for recipes using egg salad as a main ingredient or recipes for making egg salads.
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Red new potatoes, turkey, non-fat plain yogurt and low-calorie mayonnaise make this salad different from others. From Weight Watchers.
Thick bacon, scallions, horseradish, sour cream, and a dozen eggs are some of the ingredients used in this recipe.
This recipe serving three makes use of eight eggs, evaporated milk, sharp Cheddar, green bell peppers, and onions.
Jumbo pasta is filled with the salad for serving.
One simple deviled egg recipe.
Basic recipe, serving 4, complete with glossary of terms used and nutritional information.
Warm egg dish using frozen green beans. Recipe can be scaled.
Recipe for deviled eggs using one of her oil dressing recipes. From Fanny Farmer.
Simple recipe suitable for the diabetic.
Salad made with yolks and some chicken, then formed into balls and placed back in halved whites. From Fannie Farmer.
Simple recipe making enough for 4 sandwiches.
Full recipe serving six that may be scaled.
Uses 8 eggs, nonfat yogurt, minced fresh dill, and mixed lettuce leaves.
Simple recipe which requires marinating the finely chopped whites in French dressing.
To use over mixed lettuces, butter lettuce, or as the dressing for cole slaw or potato salad.
This recipe uses chick peas and no eggs.
Tofu based salad.
This recipe makes enough for 4 sandwiches and uses firm tofu, finely chopped carrot, bell pepper, celery, and green onion.
Basic recipe using celery and onions, from Taste of Home Magazine, serves 3 to 4.
One simple egg salad spread recipe.
Low-fat recipe using light mayonnaise and only the whites of the eggs.
From the Texas Egg Council, includes cream puff recipe. The salad is made with bacon, creamy herb dressing, and uses one dozen eggs. Serves 6.
Low fat recipe using low-fat mayonnaise and low-fat cottage cheese.
Warm egg dish using frozen green beans. Recipe can be scaled.
Full recipe serving six that may be scaled.
One simple egg salad spread recipe.
Red new potatoes, turkey, non-fat plain yogurt and low-calorie mayonnaise make this salad different from others. From Weight Watchers.
Simple recipe making enough for 4 sandwiches.
Tofu based salad.
Basic recipe using celery and onions, from Taste of Home Magazine, serves 3 to 4.
Jumbo pasta is filled with the salad for serving.
Low-fat recipe using light mayonnaise and only the whites of the eggs.
Uses 8 eggs, nonfat yogurt, minced fresh dill, and mixed lettuce leaves.
One simple deviled egg recipe.
Basic recipe, serving 4, complete with glossary of terms used and nutritional information.
From the Texas Egg Council, includes cream puff recipe. The salad is made with bacon, creamy herb dressing, and uses one dozen eggs. Serves 6.
To use over mixed lettuces, butter lettuce, or as the dressing for cole slaw or potato salad.
Thick bacon, scallions, horseradish, sour cream, and a dozen eggs are some of the ingredients used in this recipe.
This recipe makes enough for 4 sandwiches and uses firm tofu, finely chopped carrot, bell pepper, celery, and green onion.
Low fat recipe using low-fat mayonnaise and low-fat cottage cheese.
Recipe for deviled eggs using one of her oil dressing recipes. From Fanny Farmer.
This recipe serving three makes use of eight eggs, evaporated milk, sharp Cheddar, green bell peppers, and onions.
Simple recipe suitable for the diabetic.
Simple recipe which requires marinating the finely chopped whites in French dressing.
This recipe uses chick peas and no eggs.
Salad made with yolks and some chicken, then formed into balls and placed back in halved whites. From Fannie Farmer.
