Post by chief_cook2 on Jul 10, 2005 6:47:28 GMT -6
Continental Egg Salad
This makes a great lunch. Can also add thin strips of ham or other meats
* 6 eggs, hard cooked and finely chopped
* 1 1/2 c. Swiss or Cheddar cheese, shredded
* 1 c. mayonnaise or salad dressing
* 2 Tbsp. fresh chives, chopped
* 1 tsp. prepared mustard
* 1/2 tsp. salt
* 4 to 5 medium tomatoes, chilled
* dill weed, if desired
In 1-quart bowl, combine all ingredients except tomatoes. Stir gently.
Cover; chill in refrigerator for about 2 to 3 hours.
To serve, cut each tomato into sixths, cutting through to within 1
inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad.
Sprinkle top with dill weed, if desired.
Makes 4 to 5 (1/2 to 2/3 cup) servings
This makes a great lunch. Can also add thin strips of ham or other meats
* 6 eggs, hard cooked and finely chopped
* 1 1/2 c. Swiss or Cheddar cheese, shredded
* 1 c. mayonnaise or salad dressing
* 2 Tbsp. fresh chives, chopped
* 1 tsp. prepared mustard
* 1/2 tsp. salt
* 4 to 5 medium tomatoes, chilled
* dill weed, if desired
In 1-quart bowl, combine all ingredients except tomatoes. Stir gently.
Cover; chill in refrigerator for about 2 to 3 hours.
To serve, cut each tomato into sixths, cutting through to within 1
inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad.
Sprinkle top with dill weed, if desired.
Makes 4 to 5 (1/2 to 2/3 cup) servings