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    Egg Salad

    Source of Recipe

    Michelle from Flyingcasserolebabes

    List of Ingredients

    6 eggs
    1/2 c. mayo
    3-4 tbs (your preference) prepared horseradish, well drained
    2 celery ribs, chopped fine
    2 green onions, sliced thinly
    A medium pepper, either bell or sweet banana, chopped medium
    salt and pepper to taste


    Boil your eggs for 14 minutes. Cool, then peel. Chop medium
    Add eggs to chopped pepper, onion and celery.
    In separate bowl, mix horseradish and mayo, salt and pepper.
    Fold all ingredients together, refrigerate for at least one hour.
    Serve openfaced on toast.




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