Egg Salad Cocktail Spread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 hard boiled eggs, finely chopped
4-5 T Wilson's Bits 'O Bacon
1/2 of a medium onion, finely chopped
Duke's mayonnaise (not salad dressing)
seasoning salt
black pepper
chopped parsley for garnish
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Directions: |
Directions:Chop eggs very fine. Add bacon bits and onion and season with seasoning salt and pepper to taste. Add mayonnaise - enough to make mixture hold together.
Add a little chopped parsley on top for color.
Serve with Ritz crackers as a spread. I like Ritz best of all crackers.
Do not use "fake" bacon - it won't taste good! Best when made 3-4 hours ahead and refrigerated.
This recipe can be increased incrementally. If you use 8 eggs, use 8 T bacon bits, etc. Just increase seasonings and mayonnaise accordingly.
Can be made a day ahead; covered and refrigerated. You may need to add a little mayonnaise before serving if mixture is too dry but you want to keep it at a spreadable consistency. |
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Personal
Notes: |
Personal
Notes: Here's another old family favorite. Maxine Severson (deceased) of Gainesville, GA gave me this recipe back in 1966. She said a Purina wife created the recipe because her husband did not like cheese. Wow! It's a wonderful recipe with so many uses and so very easy and quick to make,
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