Egg Salad Fold Overs

Hard cooked eggs, mixed with mayonnaise, mustard, celery, minced onion, salt, and pepper. Egg salad mixture is placed in biscuits and baked golden brown.

Ingredients -

4 Hard-Boiled Eggs
1/2 cup Celery, finely chopped
1/4 cup Mayonnaise
1 teaspoon Prepared Mustard
1/2 teaspoon Instant Minced Onion
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 can Pillsbury Refrigerated Hungry Jack or Flaky Buttermilk Biscuits

Preparation:

1. Preheat oven to 400 F.

2. Combine hard cooked eggs, celery, mayonnaise, mustard, minced onion, salt and pepper. Stir to combine.

3. Separate biscuits.

4. Flatten each biscuit into a 5-inch circle.

5. Place biscuits onto ungreased cookie sheet.

6. Place one tablespoonful of egg salad onto center of each biscuit.

7. Moisten edge of biscuit. Fold biscuit over and seal edge.

8. Bake 15 minutes or until golden brown.

Egg Salad Tips -

Instant Minced Onion

Substitute finely diced fresh onion for the minced onion. Use a mild onion.

Egg Salad Tips -

Peeling Hard Cooked Eggs

Immediately immersing eggs in icy cold water insures the egg will separate from the thin film that separates the egg from the shell, making it easier to peel.

Home | Egg Salad Recipes | Recipe Network | Recipe Network Page 2 | Recipe Network Page 3