Our Favorite Chunky Egg Salad
Chunky egg salad is great on a sandwich or as a side dish at a picnic. This recipe is easy to make and tastes great. It's a classic the whole family will enjoy.
Notes
Try serving this on rye bread, open faced, topped with shredded Swiss, American or mozzarella. Stick it under the broiler just until the cheese melts.
Another unique idea is to top chopped, cooked, well-drained spinach or mashed potatoes, which have been mixed with vanilla yogurt, fresh ground black pepper and melted butter with the egg salad.
Ingredients
- 1/4 cup fat-free Miracle Whip
- 1 tablespoon cider vinegar
- 1 teaspoon salt
- 1/4 cup onion, minced
- 1/2 teaspoon Worchestershire suace
- 1 teaspoon prepared mustard
- 1/4 teaspoon ground white or red pepper
- 6 hard-cooked eggs, yolks removed
- 1 cup celery, thinly sliced
- 2 tablespoon green pepper, minced or red or green hamburger relish
- 1 tomato, sliced or whole tomato
- Parsley, for garnish
Instructions
- In medium bowl, stir Miracle Whip and vinegar, salt, onion, Worchestershire sauce, mustard and pepper until well mixed.
- Cut eggs into chunks or dice, as you prefer. Add eggs, celery, add green pepper or relish to Miracle Whip mixture. Mix well. Cover and refrigerate till well chilled.
- To Serve: Spoon mixture on tomato slices or into whole tomato. If using whole tomato, either cut off top and spoon out some of the middle, set on shredded lettuce and loosely fill with egg salad, or cut tomato into 8 wedges but do not cut all the way down, so that the tomato wedges will stay connected.