Shelby County Egg Salad Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
TEXAS HOME COOKING
6: Eggs, hard boiled, grated fine or sieved
1/4 cup: Plus 2 tbsp pimiento stuffed olives, minced
1/4 cup: Plus 1 tbsp mayonnaise,
2 tbsp: Green onions, minced
2 tbsp: Parsley, minced
1 tbsp: Prepared Dijon mustard,
Salt,
Black pepper,
Lettuce leaves, optional,for garnish
Directions:
"Egg salads have been a winner on Texas tables for well over a
century. This version, created by Jason Griffin of Center, won a cook
off at the 1986 East Texas Poultry Festival."
Combine all the ingredients together in a med. bowl, and mix
thoroughly. Refrigerate the salad, covered, at least 30 mins. Serve
the salad atop lettuce leaves or spread it on a sandwich. Leftovers
can be kept a couple of days.
Authors - Cheryl Alters Jamision and Bill Jamison
Source from luhu.jp
century. This version, created by Jason Griffin of Center, won a cook
off at the 1986 East Texas Poultry Festival."
Combine all the ingredients together in a med. bowl, and mix
thoroughly. Refrigerate the salad, covered, at least 30 mins. Serve
the salad atop lettuce leaves or spread it on a sandwich. Leftovers
can be kept a couple of days.
Authors - Cheryl Alters Jamision and Bill Jamison
Source from luhu.jp