First you boil an egg . . .

Did you know one egg contains six grams of high-quality protein, all nine essential amino acids, and just five grams of fat? -- And only 1.5 of that is saturated fat. It's true!

~ allrecipes.com

Delicious Egg Salad for Sandwiches

Ingredients

• 8 eggs

• 1/2 cup mayonnaise

• 1 teaspoon prepared yellow mustard

• 1/4 cup chopped green onion

• salt and pepper to taste

• 1/4 teaspoon paprika

Directions

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Jen's Heavenly Egg Salad

Ingredients

• 6 eggs

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 teaspoon prepared yellow mustard

• 1/2 lemon, juiced

• 1/4 cup chopped green onions

• salt and pepper to taste

Directions

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.

2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Egg Salad I

Ingredients

• 8 eggs

• 1 tablespoon mayonnaise

• 2 tablespoons prepared Dijon-style mustard

• 1 teaspoon dried dill weed

• 1 teaspoon paprika

• 1/2 red onion, minced

• salt and pepper to taste

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over crisp lettuce as a salad.

Egg Salad III

Ingredients

• 8 eggs

• 1/2 cup mayonnaise

• 1 teaspoon ground black pepper

• 1/4 teaspoon paprika

• 2 tablespoons chopped pimento-stuffed green olives

Directions

1. Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

2. In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.

Awesome Egg Salad with a Kick

Ingredients

• 12 hard-cooked eggs, peeled and chopped

• 1/2 cup light mayonnaise

• 1/2 cup low-fat sour cream

• 1/4 teaspoon paprika

• 3 tablespoons Dijon mustard

• 2 tablespoons prepared horseradish

• 2 tablespoons chopped red onion

• 1/4 cup real bacon bits (or not)

• salt and pepper to taste

Directions

In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

Footnotes

Making hard-cooked eggs - Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, peel and chop.

Smoked Salmon and Egg Salad

Ingredients

• 12 eggs

• 2 stalks celery, chopped

• 1 red onion, chopped

• 5 ounces diced smoked salmon

• 1 cup mayonnaise

• 3 tablespoons chopped fresh dill

• salt and pepper to taste

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Notes:

1. All recipes are shamelessly ripped from allrecipes.com.

2. The image is also ripped without credit from the web.

3. Why doesn't the first ingredient of the recipe simply read, "12 boiled eggs" . . .? Just wonderin'.

4. I have tried none of these recipes. The last one is on my "soon" list.

5. If you wondered about "Egg Salad II" . . . don't.

~ End Quote