Recipes from Eggland's Best
Eggland's Best Spring into Summer Egg Salad
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6 |
Eggland’s Best Hard Cooked Eggs |
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Add to Chopped Egg Whites |
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1/2 |
stalk celery, finely diced |
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1 |
large fresh basil leaf, finely chopped |
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Dressing |
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1/4 |
Cup Miracle Whip /Light Mayonnaise (1/8 cup each) |
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2 |
teaspoons Dijon Mustard (original light-colored mustard) |
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1/4 |
teaspoon Worcestershire Sauce |
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1/4 |
teaspoon dill weed |
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1/8 |
teaspoon celery seeds |
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1/8 |
teaspoon white pepper |
Hard boil 6 EB eggs. Once cooled, halve the eggs and separate the
yolks from the whites. Chop the whites (set them aside).
In a small mixing bowl, use a fork to mix the yolks separately, until they are coarsely chopped.
Add one-half (½) Dressing to egg yolks and mix completely.
Gently fold Egg Yolk/Dressing mixture into chopped Egg Whites. Add the remaining Dressing until you reach the desired consistency of the egg salad.
Refrigerate overnight. Hollow out a tomato and
stuff it with the egg salad mixture and serve it on a bed of mixed
lettuce greens.
