Victoria’s Read

Smoked Salmon Egg Salad 

INGREDIENTS:
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste

DIRECTIONS:
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Heavenly Egg Salad

INGREDIENTS:
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste

DIRECTIONS:
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

Egg Salad with a Kick

INGREDIENTS:
12 hard-cooked eggs, peeled and chopped
1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1/4 teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
1/4 cup real bacon bits
salt and pepper to taste

DIRECTIONS:
In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

TO PREPARE EGGS
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop
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