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Appetizers
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None
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Ingredients |
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6 hard-cooked eggs, peeled and sliced
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1/2 cup mayo
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2 T chopped celery
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2 T chopped pickle
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2 T chopped red bell pepper
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1 tsp Dijon mustard
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salt and ground black pepper to taste
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Instructions |
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Slice eggs using egg slicer plus; turn and slice again.
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Combine eggs with remaining ingredients. Mix well. Cover and refrigerate until ready to serve.
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Serving
Suggestions |
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4
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Originally Submitted
9/17/2009
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You can add this Egg Salad recipe to your own private DesktopCookbook.
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