Easy dinner recipes: Egg salad, deviled eggs and more for Meatless Monday

Eggs for dinner? You bet! They're not just for breakfast -- eggs cook quickly and can be prepared in so many tempting ways, including deviled eggs, egg salad and more. Check out these suggestions:

Egg salad: Eggs, celery and mayonnaise. Los Angeles' landmark Canter's Deli keeps it simple with its take on this classic for our latest Culinary SOS. And that's just fine. Or feel free to doctor it up with whatever you prefer, whether capers, a touch of hot sauce or mustard. The options are almost endless. Best of all? The salad comes together in minutes.

Deviled eggs: This one's a no-brainer when you're looking for something simple, and you don't even need a recipe. Halve some hard-boiled eggs and scoop out the yolks. Mash the yolks up, folding in a little sour cream or mayonnaise to lighten, a little mustard, some chopped herbs or seasoning, maybe a dash of Worcestershire. Dollop the filling back in the shell (or pipe it in if you're feeling fancy) and you've got stuffed eggs. For sun-dried tomato-stuffed eggs, throw chopped shallot, sun-dried tomatoes and capers in the filling for added color and a bit of tang. A sprinkling of chopped basil over the finished eggs and you're good to go.

Scrambled eggs: Even scrambled eggs work well at dinnertime. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons found with this simple recipe.

You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe?

CANTER'S EGG SALAD

15 minutes. Makes about 1 quart salad

1/3 cup mayonnaise, or as desired

1/3 cup diced celery

1 dozen hard-boiled eggs, peeled and diced

Salt and pepper

In a large bowl, gently fold the mayonnaise and celery in with the eggs. Season with a generous one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Chill before serving.

EACH ½ CUP SERVING

Calories 182

Protein 10 grams

Carbohydrates 1 gram

Fiber 0