o a bowl.
Mix egg salad and season with salt and
br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
Dissolve gelatin in cold water.
Simmer together for 15 minutes the tomato juice, salt, sugar, garlic salt and dried onion soup.
Cool.
Stir gelatin into combined mixture.
Add 1 small can washed small shrimp.
Press 10 deviled egg halves into bottom of ring mold, yolk side down.
Pour chilled tomato-shrimp aspic over eggs.
Allow to set.
Unmold on lettuce leaf.
Combine egg yolks, creme fraiche, 1 tablespoon
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
hat adds a lot to egg salad! If you like, you can
Grease pan.
Arrange broccoli in pan.
Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
Fill egg white halves with mixture.
Place deviled egg halves on top of broccoli.
For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
Pour sauce over broccoli and eggs.
Bake 30-40 mins, or until bubbly in 350 degrees oven.
Sprinkle gelatine on water to soften.
Dissolve over low heat. Add salt, lemon juice, Worcestershire and pepper; let cool.
Stir in mayo and fold in remaining ingredients.
This fills a 3-cup mold.
I double recipe.
Enjoy.
ggs rapidly.
Take each egg and tap it against the
br>Carefully scoop out the egg yolks into a medium bowl
In a 7 1/2 x 11 1/2-inch casserole arrange deviled egg halves, filled side up.
In medium saucepan, melt butter; stir in flour. Add milk.
Cook and stir until thick and smooth.
Add soup and blend.
Stir in lemon juice, ham and mushrooms.
Pour over deviled eggs.
Sprinkle with chopped parsley.
Bake for 20 minutes or until bubbly hot at 325\u00b0.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Toss chopped eggs, celery, onion, potatoes, mayonnaise, mustard, salt and marjoram.
Spoon salad onto lettuce leaves.
Add tomato wedges.
Garnish with egg slices.
ith fork and stir in salad dressing, dill weed, garlic, hot
Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
ith remaining mayonnaise.
Divide egg salad among 6 toast slices.
oasted red pepper to the egg salad; prepare as directed. Also great
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.