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.
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.
Recipe for deviled eggs using one of her oil dressing recipes. From Fanny 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.
Simple recipe suitable for the diabetic.
This recipe uses chick peas and no eggs.
One simple deviled egg recipe.
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.
Basic recipe using celery and onions, from Taste of Home Magazine, serves 3 to 4.
Salad made with yolks and some chicken, then formed into balls and placed back in halved whites. From Fannie Farmer.
Tofu based salad.
Uses 8 eggs, nonfat yogurt, minced fresh dill, and mixed lettuce leaves.
To use over mixed lettuces, butter lettuce, or as the dressing for cole slaw or potato salad.
Jumbo pasta is filled with the salad for serving.
Thick bacon, scallions, horseradish, sour cream, and a dozen eggs are some of the ingredients used in this recipe.
Simple recipe which requires marinating the finely chopped whites in French dressing.
Low fat recipe using low-fat mayonnaise and low-fat cottage cheese.
This recipe makes enough for 4 sandwiches and uses firm tofu, finely chopped carrot, bell pepper, celery, and green onion.
Recipe for deviled eggs using one of her oil dressing recipes. From Fanny Farmer.
Low-fat recipe using light mayonnaise and only the whites of the eggs.
This recipe serving three makes use of eight eggs, evaporated milk, sharp Cheddar, green bell peppers, and onions.
Basic recipe, serving 4, complete with glossary of terms used and nutritional information.
