Shelby county egg salad

Yield: 2 Cups

Measure Ingredient
\N \N -Sue Woodward
6 \N 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
\N \N Salt
\N \N Black pepper
\N \N Lettuce leaves; optional,for garnish


"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

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