Hard Boiled Egg recipes

**sunshine** · 01-26-2006, 11:06 AM

Eggs are one sale here this week for $1/ 18 count.

LAS VEGAS DEVILED EGG SALAD

1 envelope Knox gelatine
1/4 c. cold water
1 c. mayonnaise
4 hard cooked eggs (either
sliced or diced)
1/2 c. celery, chopped
2 Tbsp. green pepper, chopped
2 Tbsp. pickle relish
1 Tbsp. pimento, chopped
1 Tbsp. lemon juice
3/4 tsp. salt

Soften gelatine in cold water. Place bowl over boiling
water and stir until gelatine is dissolved. Cool and beat into
mayonnaise. Add other ingredients and mix. Turn into loaf
pan
that has been rinsed in cold water and chill. When firm,
unmold and slice very thin. Arrange slice of egg salad on
lettuce and garnish with slices of tomato and cucumber.
Serves 6.

GARDEN GROVE EGG SALAD-STUFFED TOMATOES

12 hard-cooked eggs, chopped
1 1/2 c. chopped parsley
3/4 c. mayonnaise
3 tsp. prepared mustard
1 1/2 tsp. grated onion
1 1/2 tsp. salt, divided
1/2 tsp. hot pepper sauce
8 medium tomatoes

In medium bowl, combine eggs, parsley, mayonnaise,
mustard, onion, 1 teaspoon salt and pepper sauce; mix well.
Cut a thin slice off top of each tomato, carefully scoop out
seeds to make hollow shell. (Pulp may be reserved for use in
soups or sauces.) Sprinkle tomato cavities with remaining
1/2
teaspoon salt. Spoon egg salad into tomato shells. Makes 8
servings.

LITTLE ROCK EGG SALAD SANDWICHES

hard-cooked eggs
mayonnaise
salt and pepper
bread slices

Boil eggs in water until hard-cooked. Peel eggs and
mash with fork. Add mayonnaise to moisten. Add seasonings.
Trim crusts from bread; spread egg salad on 1 piece of bread;
top with another piece of bread. Cut into triangles.

FARGO'S FROSTED SANDWICH LOAF

1 unsliced sandwich loaf
softened butter or margarine
1 c. ham salad filling (may
use deviled ham)
1 c. tuna salad filling
1 c. egg salad filling
12 oz. cream cheese, softened
1/3 c. milk

Slice bread lengthwise in 4 layers; trim crusts. Butter
layers. Spread first layer with ham salad filling, spread
second layer with egg salad filling and spread third layer
with
tuna salad filling. Assemble loaf, using 2 spatulas to support
layers. Wrap in foil and chill. Frost top and sides with
cream cheese that has been mixed thoroughly with milk.

Ham Salad:
1 c. ground, cooked ham
1/3 c. chopped celery
1/4 c. mayonnaise

Egg Salad:
4 hard cooked eggs
2 Tbsp. chopped onion
1/4 c. mayonnaise

Tuna Salad:
1 c. tuna fish
1/3 c. celery
1/4 c. mayonnaise
ALANTA'S EGG SALAD

5 eggs (at least extra large)
1 (8 oz.) pkg. whipped cream
cheese
10 to 15 green olives, chopped
or sliced
onion salt to taste

Hard-boil eggs; when cool, chop into bowl. Add cream
cheese, warmed to room temperature. Add olives and onion
salt
to taste. Mix all ingredients together and refrigerate for at
least 2 hours. Depending on how much salad is needed, this
recipe can be doubled or tripled. It is delicious as a spread
on crackers or in sandwiches.

EVE'S EGG SALAD APPETIZER

12 eggs, hard boiled
1 envelope onion soup mix
3 to 4 Tbsp. mayonnaise
small carton sour cream

Mash eggs, add onion soup mix and mayonnaise; mix well.
Garnish with sour cream. Serve with crackers or thin sliced
bread.

BAY EGG SALAD MOLD

12 hard-cooked eggs, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
2 tsp. grated onion
1/4 tsp. white pepper
1/2 tsp. Worcestershire sauce
1 snipped green onion
1 c. mayonnaise
2 tsp. salt
1 1/2 envelopes unflavored
gelatin, dissolved in 1/4
c. cold water
3/4 c. hot water

Combine all ingredients. Pour into a greased 6-cup
mold. Chill until firm. Unmold and serve with bread rounds or
crackers. Serve with shrimp sauce

SHRIMP AND EGG SALAD DIP

1 (6 1/2 oz.) can shrimp
6 hard-boiled eggs
2 stems, chopped celery
mayonnaise
salt

Chill shrimp; drain. Dice eggs and celery. Crumble
shrimp into bowl. Add mayonnaise (enough to flavor) and
salt;
mix well. Serve with crackers or chips.