Egg salad #2

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Prepared mustard
⅛ teaspoon Paprika
2 tablespoons Mayonnaise or salad dressing
4 Hard-cooked eggs; diced
2 tablespoons Chopped celery
2 tablespoons Chopped olives
1 tablespoon Chopped sweet pickle
1 tablespoon Chopped pimiento

Directions

Add mustard and paprika to mayonnaise or salad dressing. Combine all other ingredients and fold in mayonnaise or salad dressing. Yield: 1-½ cups or filling for 6 sandwiches.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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