Tuesday, November 1, 2011

Healthy Egg Salad | Healthy Egg Salad Recipe

Healthy Egg Salad. This recipe shows you how to make egg salad for lunch, dinner as well.

1 head of lettuce

6 hard-boiled eggs, sliceduce in salad bowl. Arrange the eggs and onions in a bowl, alternate layers of the explosion

1 large red onion, thinly sliced

1 1 / 2 teaspoon salt

1 / 4 teaspoon pepper

Dash of pepper

1 / 4 cup vegetable oil

2 tablespoons vinegar

1 teaspoon Worcestershire sauce

1 tablespoon parsley, chopped

1 / 4 cup grated sharp cheese

Direction

Turn broken into bite size pieces.

Place Lett. Combine remaining ingredients: pour over the salad.

=> The recipe for egg salad: Avocado Egg Salad

If you like feel good, cream avocodos, this is a great way to use it in a healthy and easy salad to make.

2 ripe avocados

1 / 2 onion, chopped

Salt and pepper to taste

6 hard boiled eggs

Mayonnaise or salad dressing

Direction

Dice avocados, eggs and onion, place in bowl. Add salt and pepper. Add enough mayonnaise to wet lettuce.

Chill for at least one hour before serving.

=> Recipes Best Egg Salad: Egg salad with shrimp

This is the perfect egg salad to serve at lunch. This light, yet elegant.

1 pound cooked shrimp, peeled, cleaned and chopped

4 hard-boiled eggs, finely chopped

4 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 sprig fresh dill, chopped

4 leaves green leaf lettuce

Direction

In a bowl, combine shrimp, egg, mayonnaise and mustard. Place a lettuce leaf on each scale. Spoon the mixture into individual lettuce leaves.

=> Egg Salad Sandwich Recipe: The Best Egg Salad Sandwich

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

8 hard boiled 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

Direction

In a bowl, mix eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper and dill weed. Cover and let cool for at least 8 hours. Bring the mixture to the bread and serve.