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Full Online Book HomeLearning KitchenEggs - Salad - Rich And Creamy Egg Salad
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Eggs - Salad -  Rich And Creamy Egg Salad Post by :Pontificator Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2448

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Eggs - Salad - Rich And Creamy Egg Salad

8 oz. pkg. of cream cheese,.room temp
1/2 cup purple onion, chopped fine
1/2 cup green bell pepper, chopped
3 Tbl. chopped pimento
3 Tbl. ketchup
3 hard boiled eggs, large, chopped in large chunks
1/4 tsp.
1/4 tsp.
1 cup chopped pecans, or almonds


Mix, chill 1 hour. Serve on wheat bread or toast.
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4 large eggs, hard-boiled 3/4 pound slab bacon, cut into 1/4-inch cubes 1 clove garlic, peeled and minced 1 small shallot, finely chopped Juice of 1/2 lemon 1 1/2 tablespoons sherry vinegar 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 pounds baby or flat-leaf spinach, washed Peel eggs, and chop them coarsely. Set aside. Cook bacon in a heavy skillet over medium-high heat until golden brown and crisp, about 6 to 8 minutes. Transfer bacon to a plate lined with a double thickness of paper towels. Reserve 1
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12 boiled eggs (mashed) chopped pickles (sweet salad cubes) 1 Tablespoon celery seed Mayonnaise Scant amount of mustard salt and pepper to taste Add pickles and celery seed to mashed eggs. Then mix the amount of mayonnaise you like to egg mixture. Mix in a scant amount of mustard for color and tartness. Season and refrigerate in closed container. Next day spread on mini rye.
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