12 hard-cooked eggs, chopped
½ c. celery, diced
2 green onions, diced
2 Tbs. chopped sweet pickle or relish
½ tsp. dried dill weed
½ c. mayonnaise
2 to 3 tsp. yellow mustard or Dijon
1/8 tsp. salt
¼ tsp. fresh ground black pepper
1 Tbs. chopped fresh parsley
Combine the first five ingredients in a large bowl and set aside. Combine mayonnaise and next three ingredients; fold into egg mixture. Sprinkle with parsley. Salad can be chilled, covered, up to 24 hours.
HARD BOILED EGGS WITH BOILED DRESSING
10 eggs, hard boiled
Peel and cut into halves. Place on serving dish. Pour boiled dressing over all and serve.
3 egg yolks, beaten slightly
2-3 Tbs. warm vinegar
Beat together. Cook, stirring constantly until thick (about one minute). Set aside. In another bowl cream;
2 Tbs. butter
1½ tsp. sugar
¼ tsp. black pepper
3 Tbs. finely minced onion
6 Tbs. finely minced celery
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