"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Deviled Egg Salad Recipe

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This recipe for Deviled Egg Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Smith Longmire
Added: Thursday, June 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope gelatin
1/2 c cold water
1 tsp. salt
2 T lemon juice
1/4 tsp.worcestershire sauce
3/4 c maionnaise
1 1/2 tsp. grated onion
1/2 c finely diced celery
4 diced hard cooked eggs

Directions:
Directions:
Soften gelatin in cold water and place over double boiler stirring until dissolved. Stir in maionnaise. Combine and add remaining ingredients. Chill until set.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
If you like deviled eggs, this salad is a nice substitute. May want to double or triple recipe for a picnic or carry-in as it is a favorite.

 

 

 

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