Egg Salad

Subject: Egg Salad
From: Nancy Van Ess <cnvaness@worldnet.att.net>
Date: Sat, 19 June 1999 09:33 AM EDT
Message-id: <19990618135248.VHXA5374@HPCustomer>


* Exported from MasterCook *

Egg Salad

Recipe By : Dee Bell
Serving Size : 3 Preparation Time :0:20
Categories : American Main Course
Salad Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs -- hard boiled
2 tablespoons mayonnaise
1 1/2 teaspoons mustard-preferably French's
2 teaspoons rice vinegar, cider vinegar,
or leftover pickle juice
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 stalk celery -- minced
2 teaspoons pickle relish
Paprika - for garnish

Hard-boil eggs at least 15 minutes. Run under cold water and peel. Place eggs
in
a bowl and smash with a fork until chopped up. Add all ingredients, except 
paprika, including salt to taste. Mix well, chill for at least 5 minutes and 
spoon on pieces of bread, toast, lettuce leaves, combination salad or crackers.

Sprinkle with paprika.

- - - - - - - - - - - - - - - - - - 

NOTES : Zingy, creamy, chopped eggs for sandwiches and salads.

For a variation, try diced green olives and/or pimentos in the mix.
Nutr. Assoc. : 0 0 943 4733 0 0 0 0 0 0

Source:

alt.support.diet.low-carb