Chunky egg salad (and variations)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 6 | eaches | Shelled, hard-cooked eggs |
| 1 | cup | Celery, cut on angle |
| 2 | tablespoons | Minced green pepper |
| 1 | teaspoon | Minced onion |
| ¼ | cup | Mayonnaise or cooked salad dressing |
| ½ | teaspoon | Worcestershire |
| dash | Tabasco | |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper 70's |
| Cut eggs into big pieces; add rest of ingredients; chill. Serve on crisp | ||
| Greens. | ||
| Makes 6 servings. | ||
| BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed | ||
| Olives. Serve on sliced tomatoes. | ||
Directions
KEYWORDS: SJK, VINEGAR
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce.
Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.
Submitted By SALLIE KREBS On 03-04-95