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Egg Salad Appetizers


Ingredients:

7 hard-cooked eggs, peeled and coarsely chopped
4 tablespoons finely chopped celery
1 tablespoon finely chopped green onion
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Pinch pepper


Directions:

  • Combine eggs with celery, green onion, yogurt, mayonnaise, mustard, and pepper. Cover and refrigerate for at least two hours before use.
  • Great to serve on crackers, French bread, English muffins, tea biscuits or wrapped in soft flour tortillas.














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In planning meals try to avoid monotony; do not have the same foods for the same days each week. Try new and unknown dishes by way of variety. Pay special attention to garnishing, thereby making the dishes attractive to the eye as well as to the palate.
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