Mary's Egg Salad

From Salty Fig

Serving suggestions

This egg salad is both delicious and versatile. It makes a great salad, sandwich filling or appetizer with crackers and is a quick breakfast spread on multigrain toast or English muffins. Served as a mold or in mini-phyllo cups topped with caviar as an easy but elegant party appetizer.

Tags

eggs, egg salad, appetizer, lunch, breakfast

Yield: 3 cups
6 (1/2 cup) entree servings or 12 appetizer portions

Ingredients
8 eggs, hard-cooked, peeled and chopped
1/2 cup celery, (about 1 rib), finely chopped including leaves
1/2 cup finely chopped scallions, (about 4 scallions), including greens
2 Tablespoons chopped parsley
1/3 cup light or regular mayonnaise
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3/4 cups canned French fried onions

1 teaspoon additional light mayonnaise to brush bowl or mold if serving as a molded salad

Directions
1. Put chopped eggs in mixing bowl and add all other ingredients except French fried onions; mix well. Fold in onions.
2. Pack egg salad into a bowl or mold brushed lightly with mayonnaise or put in refrigerator container. Cover and chill several hours to allow flavors to blend.

Note: Eight eggs make a generous amount but you will want some leftover for breakfast or sandwiches.

Nutritional values per 1/2 cup serving: 190 calories; 13 g fat; 2.5 g sat fat; 245 mg chol; 7 g CHO, 9 g pro; 450 mg sodium

Submitted by: Mary Abbott Hess, LHD, MS, RD, LDN, FADA