| How To Cook: |
|
|
1. Cut eggs, onions and celery into medium sized pieces.
|
2. Season to taste.
|
3. Add dressing to moisten.
|
4. Toss lightly with two forks.
|
|
TIP:
|
|
Egg salad may be served on crisp greens. It may also be used to stuff tomatoes, hollowed-out cucumber halves, celery or sliced ham rolls.
|
| |
|
