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Full Online Book HomeLearning KitchenEggs - Deviled Egg Salad
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Eggs - Deviled Egg Salad Post by :65794 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3283

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Eggs - Deviled Egg Salad

1 envelope Knox gelatin
1/4 c. cold water
1 c. mayonnaise
4 hard cooked eggs (sliced or diced)
1/2 c. celery, chopped
2 Tbsp. green pepper, chopped
2 Tbsp. pickle relish
1 Tbsp. pimento, chopped
1 Tbsp. lemon juice
3/4 tsp. salt


Soften gelatin in cold water. Place bowl over boiling water and stir until gelatin is dissolved. Cool gelatin mixture and beat into mayonnaise. Add other ingredients and mix. Turn into loaf pan that has been rinsed in cold water and chill.

When firm, unmold and slice very thin. Arrange slice of egg salad on lettuce and garnish with slices of tomato and cucumber.

Serves 6.
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6 eggs, hard cooked and finely chopped 1 1/2 c. Swiss or Cheddar cheese, shredded 1 c. mayonnaise or salad dressing 2 Tbsp. fresh chives, chopped 1 tsp. prepared mustard 1/2 tsp. salt 4 to 5 medium tomatoes, chilled Dill weed, if desired In 1-quart bowl, combine all ingredients except tomatoes and stir gently. Cover; chill in refrigerator for about 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed, if desired.
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3 ounces cream cheese -- softened 1/4 cup mayonnaise 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 cup green pepper -- finely chopped 1/4 cup celery -- finely chopped 1/4 cup sweet pickle relish 2 tablespoons minced parsley 8 hard-cooked eggs -- chopped Beat cream cheese, mayo, salt and pepper until smooth. Add green pepper, celery, relish and parsley; fold in eggs. Chill until ready to serve, on toast or in tomato cups.
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