Guest guest Posted February 14, 2004 Report Share Posted February 14, 2004 Egg Salad:6 Hard-cooked eggs, peeled and sliced1/2 Cup Mayonnaise2 Tablespoons each Chopped red pepper, celery, and pickle1 Teaspoon Dijon-style mustardSalt and ground black pepper to tasteSlice eggs. Combine sliced egg with remaining ingredients in 2-qt.bowl; Mix well. Serve on bread. YIELD: 4 1/2 Cup ServingsFREE Bible Study For Busy People!Send Your Mailing/Home Address Confidentially To:preciousladyg2*************Check It Out!http://hits4pay.com/members/index.cgi?muchmore2luv Quote Link to comment Share on other sites More sharing options...
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