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Post by :benefits
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1213
Click below to download : Salads And Dressings - Egg Salad Continental (Format : PDF)
Salads And Dressings - Egg Salad Continental
6 eggs, hard cooked and finely chopped1 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.
Makes 4 to 5 (1/2 to 2/3 cup) servings.
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2 (8 oz.) cream cheese 3 Tbsp. mayonnaisesalt, to taste1 (4-serving size) lemon Jello®1/2 cup hot water1 cup chopped celery 1 small onion, grated 6 or 7 hard-boiled eggs grated Mix cheese and mayonnaise; add salt, set aside.
Salads And Dressings - Egg Salad Mold
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1 envelope Knox gelatin1/4 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
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