Egg-peanut spread

8 Servings

Ingredients

Quantity Ingredient
6 Hard-cooked eggs; finely chopped
½ cup Finely chopped roasted peanuts
2 tablespoons Finely chopped pimiento
2 tablespoons Finely chopped olives
1 tablespoon Finely chopped chives
¾ teaspoon Salt
¼ cup Mayonnaise
¼ cup Milk
¼ teaspoon Worcestershire sauce

Directions

Combine all finely chopped ingredients and salt. Stir mayonnaise, milk, and Worcestershire sauce together. Blend with eggs and other ingredients. Stir well. Serve with crackers and potato chips. Yield: 2 cups.

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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