Egg Salad Recipe - Old Fashioned Egg Salad

This recipe shows you how to make egg salad for a nice lunch of dinner side dish.

1 head lettuce

6 hard cooked eggs, sliceduce into salad bowl. Arrange the eggs and onion in the bowl, alternating layers over the lettuce

1 large onion, thinly sliced

1 1/2 teaspoon salt

1/4 teaspoon pepper

Dash of paprika

1/4 cup salad oil

2 tablespoons vinegar

1 teaspoon Worcestershire sauce

1 tablespoon parsley, minced

1/4 cup grated sharp cheese

Directions

Break the lettuce up into bite size pieces.

Place the lett. Combine the remaining ingredients; pour over top of salad.

=> Recipe for Egg Salad: Avocado Egg Salad

If you love the taste of smooth, creamy avocodos, here's a great way to use them in a healthy and easy to make salad.

2 ripe avocados

1/2 onion, chopped fine

Salt and pepper to taste

6 hard boiled eggs

Mayonnaise or Salad Dressing

Directions

Dice the avocados, eggs and onion; put into bowl. Add in the salt and pepper. Add in enough mayonnaise to moisten salad.

Refrigerate for at least one hour before serving.

=> Best Egg Salad Recipe: Egg Salad with Shrimp

This is the perfect egg salad to serve at a luncheon. It's light, yet elegant.

1 pound cooked shrimp, peeled, deveined and chopped

4 hard cooked eggs, chopped

4 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 sprig fresh dill, chopped

4 leaves green leaf lettuce

Directions

In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Place one lettuce leaf in each bowl. Spoon mixture onto individual lettuce leaves.

=> Egg Salad Sandwich Recipe: Best Egg Salad Sandwich

There's nothing like a good, old fashioned egg salad sandwich. This recipe makes a delicious sandwich.

8 hard cooked eggs, diced

1 cup mayonnaise

1/4 cup dried onion flakes

1/2 teaspoon salt

1 teaspoon mustard powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon dill weed

8 slices white bread

Directions

In a bowl, mix together the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper and dill weed. Cover and refrigerate for at least 8 hours. Spread mixture on bread slices and serve.