Finally got around to writing down measurements for these basic recipes that we love! I just bought a new food processor and used it for both! Served at a tea using a huge ice cream scoop for presentation!
You may need:
Food Processor
Huge Scoop for Serving
Egg Salad
Ingredients
- 10 eggs hard boiled
- 3 T. mayo
- 1 tsp. kosher salt
- fresh pepper to taste
- ½ red onion chopped, use more or less depending on onion size
- fresh parsley chopped, optional
Instructions
- Pulse cold eggs in food processor just a few times until desired size.
- Add to a bowl and mix in everything else.
- Chill.
Chicken Salad
Ingredients
- 4 Chicken split breast halves, cooled to room temp roasted with olive oil, salt/pepper at 425℉ until 165° internally
- 4 T. mayo
- 1 ½ tsp. kosher salt
- pepper to taste
- 1 lemon juiced
- ½ red onion chopped-use more or less depending on size
- fresh parsley/dill chopped, optional
Instructions
- Remove skin from chicken. Pulse chunks of chicken in food processor just a few times until desired size.
- Move to a bowl and add everything.
- Chill and enjoy!
Augustine Bishop says
Chicken Salad & Egg Salad—a perfect blend of freshness, nutrition, and great taste. Simple yet satisfying!