It was a pleasant summer afternoon and I was at my best friend’s house for lunch. The table was ready and I was about to sit when I saw the salad bowl placed in front of me. I knew the usual salads Aunt Lucy used to prepare for us, but this one was different. I figured out at once that it was an egg salad, and it is from that day I fell in love with that recipe.
Though salad recipes are easy, it is quite difficult to balance the taste that we might crave for. This egg salad recipe is one of the simplest recipes I have learnt from Aunt Lucy. I am going to recommend the quantity of ingredients for 4 servings.
To make this quick easy salad recipe, you would need-
- 6 hard boiled eggs
- ¼ cup of mayonnaise
- 2 teaspoons fresh lemon juice
- 1 tablespoon minced onion
- ¼ teaspoon salt
- ¼ teaspoon peppercup finely chopped celery
- Lettuce leaves
Refrigerate 4 center egg slices for garnish before you start mixing up the ingredients.
Chop the remaining eggs and mix all the ingredients together, except the lettuce. Keep the salad bowl in the fridge for a while so that you can serve it cool. Make sure to keep it covered so that the flavors blend with each other.
Serve it on lettuce leave and garnish it with the refrigerated center egg slices.
When you put this salad in your mouth, you will notice the rice and blended flavors of the ingredients. The mayonnaise and egg whites make it a creamy side dish.
Tuna Macaroni Salad
Who doesn’t love tuna?
And who would even not like macaroni??
Tuna Macaroni salad is one of my favorite salad recipes. It is an all time salad and can be served either lunch or dinner. If you find it tough to make your kids eat salads, then this might be a good change. This recipe isn’t quick, but it’s worth the effort.
Tuna Macaroni salad is filling and heavy. Some of you might not even need anything else to eat with it.
For a serving of 4, you would need:
- 2 cups of uncooked macaroni
- 3 tablespoon of Italian style salad dressing
- 1/3 cup sour cream
- 2/3 cup mayonnaise
- 5/8 onions chopped
- 1 stalk chopped celery
- ¼ teaspoon garlic powder
- teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can of tuna (drained)
You will have to marinate the macaroni overnight or at least for 2-3 hours. For those who are thinking to make this recipe for immediate consumption, then this is not the right choice.
First, cook the macaroni by boiling it in salt water. Drain the water once it’s cooked let it cool. Then marinate it in Italian style salad dressing and refrigerate it overnight.
Mix the rest of the ingredients into the macaroni and refrigerate it to serve it cool.
This salad is more of pasta, just without a sauce. I know I might offend someone with this statement, but it is and people love it!!