Egg salad #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Prepared mustard |
| ⅛ | teaspoon | Paprika |
| 2 | tablespoons | Mayonnaise or salad dressing |
| 4 | Hard-cooked eggs; diced | |
| 2 | tablespoons | Chopped celery |
| 2 | tablespoons | Chopped olives |
| 1 | tablespoon | Chopped sweet pickle |
| 1 | tablespoon | Chopped pimiento |
Directions
Add mustard and paprika to mayonnaise or salad dressing. Combine all other ingredients and fold in mayonnaise or salad dressing. Yield: 1-½ cups or filling for 6 sandwiches.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .