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

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

Jumbo pasta is filled with the salad for serving.

Cream cheese makes this a rick recipe.

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

One simple deviled egg recipe.

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

Simple, basic recipe.

Recipe making use of McCormick products, makes 6 servings.

Simple recipe suitable for the diabetic.

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

Basic recipe using dill weed as seasoning.

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

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.

Scalable recipe using chopped pimento stuffed olives.

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

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

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

Simple recipe making enough for 4 sandwiches.

Full recipe serving six that may be scaled.

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

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

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

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

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.

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

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

This recipe uses chick peas and no eggs.

Tofu no-egg salad may fool you as the mustard and turmeric give it the right color, and the other ingredients provide the traditional flavor.

Tofu based salad.

A simple egg salad recipe popular in New York City.

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

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

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

One simple egg salad spread recipe.

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

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

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.

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

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