Egg Salad
Recipe by: Doris Creen
Servings: 4
4 hard boiled eggs, cut into pieces
1/4 cup finely chopped celery
1/4 cup finely chopped sweet pickle
1/4 cup mayonnaise
1 teaspoon salt
dash pepper
4 lettuce cups
Combine all ingredients except lettuce. Chill until serving time. Serve in lettuce cups.
Stuffed Tomato Salad
Cut 4 tomatoes (peeled, if desired) halfway through in half, then in quarters. Spoon 1/2 cup Egg Salad into each. Serve in lettuce cups.
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