Monday, March 17, 2008
Satisfying another craving
--Egg Salad Filling
Egg Salad Filling
Best Recipes From the Backs of Boxes, Bottles, Cans and Jars Copyright 1979, 1981, 1982
4 hard-cooked eggs, finely chopped
½ cup finely chopped celery
1 Tbs. French’s Prepared Mustard
2 Tbs. mayonnaise
1 Tbs. parsley flakes
¼ tsp. celery salt
1 tsp. sugar
Combine ingredients and mix thoroughly.
I had been thinking a lot about making egg salad but I usually tend to use a lot of mayonnaise and that isn't healthy. This recipe caught my eye because it doesn't use a lot of mayonnaise. I liked it. It had a very fresh taste with the celery and the parsley. I didn't feel guilty while eating it either.
Hey, I guess I did eat something green on St. Patrick's Day after all.
Tomorrow I'll show you what I ate this egg salad on.
Blast From The Past: Sour Cream-Bran Muffins from June 2006. I remember that those smelled really good. I have to make those again soon.
Question of the Day: Do you like egg salad?