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Full Online Book HomeLearning KitchenEggs - Egg Salad Continental
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Eggs - Egg Salad Continental Post by :dgammon Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3391

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

Eggs - Egg Salad Continental

6 eggs, hard cooked and finely chopped
1 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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Eggs - Egg Salad Mold Eggs - Egg Salad Mold

Eggs - Egg Salad Mold
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 - 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