Shelby county egg salad
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 6 | Eggs; hard boiled, grated fine or sieved | |
| ¼ | cup | Plus 2 tbsp pimiento stuffed olives; minced |
| ¼ | cup | Plus 1 tbsp mayonnaise |
| 2 | tablespoons | Green onions; minced |
| 2 | tablespoons | Parsley; minced |
| 1 | tablespoon | Prepared Dijon mustard |
| Salt | ||
| Black pepper | ||
| Lettuce leaves; optional,for garnish | ||
Directions
TEXAS HOME COOKING
"Egg salads have been a winner on Texas tables for well over a century. This version, created by Jason Griffin of Center, won a cook off at the 1986 East Texas Poultry Festival." Combine all the ingredients together in a med. bowl, and mix thoroughly. Refrigerate the salad, covered, at least 30 mins. Serve the salad atop lettuce leaves or spread it on a sandwich. Leftovers can be kept a couple of days.
Authors - Cheryl Alters Jamision and Bill Jamison