12 hard boiled eggs, chilled, peeled, and coarsely chopped1 tablespoon minced yellow onion1/4 cup minced celery1 tablespoon minced parsley1/3 cup mayonnaise3-4 tablespoons milkSalt and pepper to tasteDirections:
Mix all ingredients together, adding just enough mayonnaise and milk to give the salad a good creamy consistency. Do not add too much milk or the salad will become soupy in consistency.
Cover and chill several hours. Stir well, and serve in lettuce leaves, or hollowed-out tomatoes.
Pickle Egg Salad: Prepare as directed but add 2 tablespoons minced dill or sweet pickle and substitute 1-2 tablespoons pickle juice for the 1-2 tablespoons milk.
Dilly Egg Salad: Prepare as directed, adding 1 tablespoon each of minced fresh dill and capers.
Herbed Egg Salad: Prepare as directed, adding 1 tablespoon each of minced parsley and chives, and 1 teaspoon minced fresh or 1/4 teaspoon dried tarragon, chervil, marjoram, or rosemary.
Curried Egg Salad: Prepare as directed, adding 2-3 teaspoons curry powder and 1-2 tablespoons minced chutney.
Olive Egg Salad: Prepare as directed but omit salt and add 1/3 cup minced green or black olives.
Mustard Egg Salad: Prepare as directed but add 1 tablespoon prepared spicy brown mustard and 3-4 dashes hot sauce. Use 2 tablespoons tarragon vinegar for 2 tablespoons milk..
Deviled Egg Salad: Prepare as Mustard Egg Salad directs, but substitute relish type sandwich spread for the mayonnaise.
Recipe yields 4 - 6 servings.