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Full Online Book HomeLearning KitchenSalads And Dressings - Deviled Egg Salad
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Salads And Dressings - Deviled Egg Salad Post by :Anthony_Roush Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1611

Click below to download : Salads And Dressings - Deviled Egg Salad (Format : PDF)

Salads And Dressings - Deviled Egg Salad

1 envelope Knox gelatin
1/4 cup cold water
1 cup mayonnaise
4 hard cooked eggs (sliced or diced)
1/2 cup 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 cups Swiss or Cheddar cheese, shredded 1 cup 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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2 medium cucumbers salt 12 eggs water 2 large celery stalks, thinly sliced 1/4 cup mayo 2 Tbl. milk 1 tsp. lemon juice 1/8 tsp. pepper Cut half of one cucumber into thin slices; cut each slice in half; set aside for garnish. Peel remaining cucumbers; cut them lengthwise in half. With spoon, remove seeds. Cut cucumbers into 1/2" chunks. In medium bowl mix cucumber chunks and 1/2tsp. salt; cover and let stand at room temperature 30 minutes. Tipping bowl over sink, press cucumbers with hand to drain liquid. Meanwhile, place eggs in a saucepan with enough water to cover, heat
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