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Hot Corned Beef and Cheese Sandwiches
Lunch

Hot Corned Beef and Cheese Sandwiches

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
  3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Brenda Smith

Bologna Salad Sandwich Spread
Lunch American

Bologna Salad Sandwich Spread

4.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Grind bologna and eggs in a meat grinder with a medium blade.
  2. 2 Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.

By KUMLA

Virgina's Tuna Salad
Lunch

Virgina's Tuna Salad

4.5

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
  2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Oven SPAM Sandwiches
Lunch American

Oven SPAM Sandwiches

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine luncheon meat, processed cheese, salad dressing, and relish in a bowl; divide among hamburger buns. Wrap each sandwich in aluminum foil; place onto a baking sheet.
  3. 3 Bake in the preheated oven until filling hot and buns toasted, 10 to 15 minutes.

By SASSY43028

Creamy Potato Salad
Lunch

Creamy Potato Salad

5.0

Prep
10 min
Cook
20 min
Total
765 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
  2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Tom's Sweet Pimento Cheese
Lunch American

Tom's Sweet Pimento Cheese

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.

By Tom Wyant

Sweet Sweet Tuna Salad
Lunch American

Sweet Sweet Tuna Salad

2.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Drain the tuna, reserving 1 tablespoon of the liquid.
  2. 2 Put tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir reserved liquid, salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.

By zomgalyssa

Kimberly's Curried Deviled Eggs
Lunch American

Kimberly's Curried Deviled Eggs

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  2. 2 Stir the mayonnaise, mustard, curry powder, parsley, pickle relish, and pepper into the egg yolks until combined; spoon into the egg white halves. Garnish with paprika. Chill before serving.

By Kimberly

Kidney Bean Salad
Lunch American

Kidney Bean Salad

4.6

Prep
10 min
Cook
5 min
Total
90 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
  2. 2 Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.

By Jackie Noel Smith

Tangy Pesto Potato Salad
Lunch American

Tangy Pesto Potato Salad

4.0

Prep
15 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool.
  2. 2 Mix yogurt, mayonnaise, eggs, pickle relish, pesto seasoning, paprika, celery salt, and black pepper together in a bowl; add potatoes and mix well. Chill salad in the refrigerator for 1 hour.

By ELKEHINZE

Pat's Baked Potato Salad
Lunch American

Pat's Baked Potato Salad

4.3

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  2. 2 Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. Set the bacon aside.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. 4 Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. 5 Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.

By lutzflcat

Southern-Style Egg Salad
Lunch American

Southern-Style Egg Salad

4.6

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. 2 Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
  3. 3 Chill in the refrigerator for at least 30 minutes.

By Walter R

Mom's Mustard-Style Potato Salad
Lunch American

Mom's Mustard-Style Potato Salad

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, 15 to 20 minutes. Drain, then place in a large mixing bowl, and beat until smooth.
  2. 2 Meanwhile, place eggs in a saucepan and cover with cold water. Bring to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under running water; peel and chop.
  3. 3 Combine potatoes, eggs, celery, onion, pimentos, and relish in a mixing bowl.
  4. 4 Whisk together salad dressing and mustard; stir into potato mixture until combined. Sprinkle with paprika; refrigerate until chilled.

By DAC92

Barbie's Tuna Salad
Lunch American

Barbie's Tuna Salad

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tuna, mayonnaise, relish, Parmesan cheese, and onion flakes in a medium bowl.
  3. 3 Season with parsley, dill, curry powder, and garlic powder. Mix well.
  4. 4 Serve with crackers or on a sandwich.

By TANAQUIL

Cauliflower and Egg Salad
Lunch American

Cauliflower and Egg Salad

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 10 minutes; drain.
  2. 2 Mix together cauliflower, eggs, carrot, green onions, relish, mayonnaise, and mustard in a large bowl until well combined. Season with salt and black pepper.

By Rosalie

Deviled Smoked Ham Spread
Lunch American

Deviled Smoked Ham Spread

4.7

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Stir creamy salad dressing, sweet pickle relish, mustard, black pepper, and salt in a large bowl until thoroughly blended.
  2. 2 Grind smoked ham, hard-cooked eggs, green onions, green bell pepper, and celery together into a bowl with a food grinder, spooning tablespoons of salad dressing mixture into the grinder for moisture as you work.
  3. 3 Combine the ham mixture thoroughly with the remaining salad dressing mixture; store covered in refrigerator until serving time.

By RAYRIGGS

Magical Egg Salad
Lunch American

Magical Egg Salad

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Chop eggs and transfer to a large bowl.
  3. 3 Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  4. 4 Sprinkle with cayenne pepper before serving.

By Emily G

Chef John's Beef Sliders
Lunch American

Chef John's Beef Sliders

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place ground beef onto a work surface; divide into 8 equal-size pieces using a knife or pastry cutter. Line 8 muffin cups with paper liners.
  2. 2 Sprinkle bottoms of paper liners with salt and black pepper. Form each piece of burger into a rough ball and place into a muffin cup. Season tops with salt and pepper.
  3. 3 Place a second paper liner on top of each piece of meat and gently press it down to shape the mini burger into a round, flat shape. Pull off the paper tops and remove burgers from the muffin cups; remove bottom paper liners from burgers.
  4. 4 Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have a browned crust and are slightly pink in the middle, about 3 minutes per side. Flip burgers and cook 3 minutes on other side. Remove burgers to a plate to rest for 2 minutes.
  5. 5 Mix mayonnaise, ketchup, mustard, and pickle relish in a bowl; spoon a dollop onto each bun. Place burgers onto buns, season with more black pepper, and top with a tomato slice. Close buns and serve.

By John Mitzewich

Egg Salad with a Kick
Lunch Asian

Egg Salad with a Kick

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water, and run eggs under cold water to chill. Crack shells by rolling on the counter, and peel.
  2. 2 Place eggs in the container of a food processor, and briefly pulse to chop. Transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, Chinese mustard, celery, olives, and relish. Season with paprika, red pepper flakes, salt and pepper. Taste, and adjust seasoning to your liking.

By rowdy