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Post by :dgammon
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3348
Click below to download : Eggs - Egg Salad Continental (Format : PDF)
Eggs - Egg Salad Continental
6 eggs, hard cooked and finely chopped1 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.
Makes 4 to 5 (1/2 to 2/3 cup) servings.
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1 small lemon jello 2 (8 oz.) cream cheese 1 c. chopped celery 1 small onion, grated 6 or 7 hard-boiled eggs 3 Tbsp. mayonnaise Salt Mix cheese and mayonnaise; add salt. Set aside.Dissolve jello in 1/2 cup hot water. Beat jello slowly into cheese mixture. Add 4 grated eggs, celery and onion.
Eggs - Egg Salad Mold
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1 envelope Knox gelatin1/4 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
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