Egg-peanut spread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-cooked eggs; finely chopped | |
| ½ | cup | Finely chopped roasted peanuts |
| 2 | tablespoons | Finely chopped pimiento |
| 2 | tablespoons | Finely chopped olives |
| 1 | tablespoon | Finely chopped chives |
| ¾ | teaspoon | Salt |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Milk |
| ¼ | teaspoon | Worcestershire sauce |
Directions
Combine all finely chopped ingredients and salt. Stir mayonnaise, milk, and Worcestershire sauce together. Blend with eggs and other ingredients. Stir well. Serve with crackers and potato chips. Yield: 2 cups.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .