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Full Online Book HomeLearning KitchenEggs - Salad - Creamy Egg Salad
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Eggs - Salad -  Creamy Egg Salad Post by :rtreitner Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3471

Click below to download : Eggs - Salad - Creamy Egg Salad (Format : PDF)

Eggs - Salad - Creamy Egg Salad

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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Eggs - Deviled Egg Salad Eggs - Deviled Egg Salad

Eggs - Deviled Egg Salad
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

Eggs - Bacon-horseradish Egg Salad Eggs - Bacon-horseradish Egg Salad

Eggs - Bacon-horseradish Egg Salad
6 large hard-cooked eggs, chopped 1 cup chopped celery 1/4 cup chopped green onions 7 slices bacon, cooked and crumbled 1/2 cup mayonnaise or salad dressing 1.5 TBL prepared horseradish 1 TBL caraway seeds 1/4 tsp salt 1/4 tsp pepper 2 TBL chopped fresh parsley Combine first 4 ingredients in a large bowl; set aside. Combine mayonnaise and next 4 ingredients; fold into egg mixture. Sprinkle with parsley. Serve as a salad or sandwich filling. Yield: 3 cups.