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LOCATION: Recipes >> Sandwiches >> Egg Salad 08

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Chunky Egg Salad
serves 4

1/4 cup mayonnaise or Miracle Whip
1 Tablespoon cider vinegar
1 teaspoon salt
1/4 cup minced onion
1/2 teaspoon Worchestershire suace or 1 teaspoon of prepared mustard
1/4 teaspoon ground white or red pepper
6 hard-cooked eggs
1 cup thin sliced celery
2 Tablespoons minced green pepper or red or green hamburger relish
sliced tomatoes or whole tomato
parsley for garnish

In medium bowl, stir mayonnaise and next five ingredients until
well mixed. Cut eggs into chunks or dice, as you prefer. Add eggs,
celery, add green pepper or relish to mayonnaise mixture. Mix
well. Cover and refrigerate till well chilled.

To Serve: Spoon mixture on tomato slices or into whole tomato. If
using whole tomato, either cut off top and spoon out some of the
middle, set on shredded lettuce and loosely fill with egg salad,
or cut tomato into 8 wedges but do not cut all the way down, so
that the tomato wedges will stay connected.

Note: I also like to serve this on rye bread, open faced, topped
with shredded Swiss, American or mozzarella and stick under the
broiler just till cheese melts. I also like it on top of chopped,
cooked, well drained spinach or mashed potatoes which have been
mixed with vanilla yogurt, fresh ground black pepper and melted


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