Recipes from Eggland's Best

Eggland's Best Spring into Summer Egg Salad

 

6

Eggland’s Best Hard Cooked Eggs

 

 

Add to Chopped Egg Whites

1/2

stalk celery, finely diced

1

large fresh basil leaf, finely chopped

 

 

Dressing

1/4

Cup Miracle Whip /Light Mayonnaise (1/8 cup each)

2

teaspoons Dijon Mustard  (original light-colored mustard)

1/4

teaspoon Worcestershire Sauce

1/4

teaspoon dill weed

1/8

teaspoon celery seeds

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.