"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Egg Salad Recipe

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This recipe for Egg Salad, by , is from The Whaley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 large eggs, 1 cup Miracle Whip, 1/2 teaspoon yellow mustard

Directions:
Directions:
Fill half of a medium sauce pan with cool tap water. Place eggs in water. Place pan on stove on medium heat. Bring water to a boil. Boil for approximately 3-5 minutes. Remove pan from heat. Leave eggs in the pan in the water for approximately 5 minutes more. Remove eggs from water and place in refrigerator until cool.

Peel cooled eggs. Rinse peeled eggs under cool water. Dry eggs with paper towel. Chop eggs into chunks. Place chopped eggs into a medium mixing bowl.

With eggs in mixing bowl, add Miracle Whip (more if needed) and mustard. Stir until blended.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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