Simple recipe, to spread on bread, using chopped dill, or bread and butter pickles.

Includes old fashioned, deviled, farfel, and yolkless egg salad mixes. From All About Food.

One simple deviled egg recipe.

Egg spread recipe calling for green peppers, scallions, and nonfat yogurt.

The week after Easter could be National Egg Salad Week. Presented here is one recipe, serving 8, made with leftover hard boiled eggs. Also offers tips on how to store the eggs.

Salad made with yolks and some chicken, then formed into balls and placed back in halved whites. From Fannie Farmer.

Simple, basic recipe.

Makes use of four eggs, mayonnaise, olives, mustard, and onions. To be eaten as is or in a sandwich. Yields 1 cup.

Recipe for deviled eggs using one of her oil dressing recipes. From Fanny Farmer.

Simple recipe which requires marinating the finely chopped whites in French dressing.

This recipe makes use of shredded cheese of choice, chopped bell pepper, and white sweet onion.

Simple recipe making enough for 4 sandwiches.

Simple recipe using mustard, onion, and dill for flavor. Uses 8 eggs.

Recipe making use of McCormick products, makes 6 servings.

Uses 8 eggs, nonfat yogurt, minced fresh dill, and mixed lettuce leaves.

Simple recipe and a variation where the salad is used to stuff a tomato.

Made with long grain and wild rice, yogurt, tomato, broccoli, and optional spinach leaves.

Low-fat recipe using light mayonnaise and only the whites of the eggs.

This recipe makes enough for 4 sandwiches and uses firm tofu, finely chopped carrot, bell pepper, celery, and green onion.

Basic recipe, serving 4, complete with glossary of terms used and nutritional information.

Low fat recipe using low-fat mayonnaise and low-fat cottage cheese.

Basic recipe using celery and onions, from Taste of Home Magazine, serves 3 to 4.

Red new potatoes, turkey, non-fat plain yogurt and low-calorie mayonnaise make this salad different from others. From Weight Watchers.

Tofu based salad.

This recipe uses chick peas and no eggs.

From Taste of Home magazine, basic, simple recipe using celery, and half a dozen eggs. Serves 3 to 4.

Jumbo pasta is filled with the salad for serving.

Simple recipe suitable for the diabetic.

From the Texas Egg Council, includes cream puff recipe. The salad is made with bacon, creamy herb dressing, and uses one dozen eggs. Serves 6.

To use over mixed lettuces, butter lettuce, or as the dressing for cole slaw or potato salad.

Thick bacon, scallions, horseradish, sour cream, and a dozen eggs are some of the ingredients used in this recipe.

This recipe serving three makes use of eight eggs, evaporated milk, sharp Cheddar, green bell peppers, and onions.

A simple egg salad recipe popular in New York City.

Cream cheese makes this a rick recipe.

Scalable recipe using chopped pimento stuffed olives.

Basic recipe using dill weed as seasoning.

Warm egg dish using frozen green beans. Recipe can be scaled according to your needs.

Full recipe serving six that may be scaled.

Uses half a dozen eggs, dill pickles, and makes enough for four generous sandwiches.

One simple egg salad spread recipe.

Small collection of recipes, including nutritional information.