Old-Fashioned Egg Salad Recipe

From Taste of Home:

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 hard-cooked eggs, chopped
• 1/2 cup finely chopped celery

Directions

• In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Creamy Ham ‘n’ Egg Casserole

From Taste Of Home

Ingredients

• 2 medium cooked potatoes, peeled and sliced
• 4 hard-cooked eggs, chopped
• 1 cup diced fully cooked ham
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1-1/2 cups (12 ounces) BREAKSTONE’S® Sour Cream
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted

Directions

• In a large bowl, combine the potatoes, eggs, ham, salt and pepper. Combine the egg and sour cream; add to potato mixture and gently toss to coat. Transfer to a greased 11-in. x 7-in. baking dish.
• Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes or until a thermometer reaches 160°. Yield: 6 servings.

L.O.V.E. Egg Salad Wrap – ( lettuce, onion, vegetable, egg salad)

From: Food Network
Ingredients

• 8 hard boiled eggs
• 4 teaspoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh chives, finely chopped
• Salt and pepper
• 4 pieces whole-wheat wrap bread (9 inches in diameter)
• 1 red bell pepper, cut into strips
• 12 thin slices red onion
• 8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

Layered Summer Salad

 

From Kraft Foods

What You Need

4 cups torn romaine lettuce

1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided

2 cups sliced fresh mushrooms

1 small red onion, sliced, separated into rings

2 tomatoes, chopped

1 pkg. (10 oz.) frozen peas, thawed

1/2 cup KRAFT Real Mayo Mayonnaise

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1/4 cup chopped fresh basil

4 slices OSCAR MAYER Bacon, cooked, crumbled

Make It

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. bowl. MIX mayo, sour cream and basil; spread over salad, completely covering top of salad. TOP with remaining cheese and bacon. Refrigerate 5 hours.

Brunch Ham and Egg Muffins from: Betty Crocker

INGREDIENTS

8	large eggs
1	package (0.9-oz) hollandaise sauce mix
1	cup milk
1/4	cup butter
1	teaspoon lemon juice
1/4	teaspoon dried dill weed
	Dash pepper
8	oz sliced cooked ham
4	English muffins, split, toasted

Directions:

1. 1 Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
2. 2 In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
3. 3 Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
4. 4 Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.