Chunky egg salad (and variations)

6 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to
6 eaches Shelled, hard-cooked eggs
1 cup Celery, cut on angle
2 tablespoons Minced green pepper
1 teaspoon Minced onion
¼ cup Mayonnaise or cooked salad dressing
½ teaspoon Worcestershire
dash Tabasco
1 tablespoon Vinegar
1 teaspoon Salt
⅛ teaspoon Pepper 70's
Cut eggs into big pieces; add rest of ingredients; chill. Serve on crisp
Greens.
Makes 6 servings.
BACON 'N' EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed
Olives. Serve on sliced tomatoes.

Directions

KEYWORDS: SJK, VINEGAR

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

KELLY'S BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce.

Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil.

Submitted By SALLIE KREBS On 03-04-95

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