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Deviled eggs are stuffed with a tuna salad and egg yolk mixture, a fun change for potlucks and holidays.
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What a great luncheon salad, especially when fresh asparagus and shrimp are at their peak. The salad is composed. First with the shrimp and asparagus mixed with a bit of mayonnaise. Then with sieved eggs, whole stalks of asparagus, and finally artichoke hearts marinated in a French dressing.
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Recipe for Minty Green Goddess Dressing, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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Lemon zest, lemon juice, and fresh dill add a nice zing to the classic tuna melt sandwich.
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Get French Onion Dip Recipe from Food Network
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Get Mini Man Burgers Recipe from Food Network
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Get Green Goddess Dip with Grilled Shrimp Recipe from Food Network
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Made with smoked chicken breast, this delicious salad stands out from the crowd. It's filled with crunchy celery, slivered almonds, fresh basil, and juicy grapes.
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Use leftover ham to make a quick ham salad with celery, onion, mayonnaise, and rosemary to serve atop a bed of lettuce.
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Capers, lemon, and lime bring their bright flavors to these grilled mahi mahi fillets.
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This jalapeño tartar sauce recipe mixes jalapeños into mayonnaise with capers, pickles, scallions, lemon juice, and pepper.
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Get Garden Egg Salad Recipe from Food Network