Egg Salad With Leaves Recipe

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Egg Salad With Leaves Ingredients

8 hard-cooked lg eggs,shelled
1/3 cup mayonnaise
1/3 cup unflavored nonfat yogurt
3 tbsp minced fresh dill
1 tsp pepper
1 salt
2 qt mixed lettuce leaves

A Recipe for
Egg Salad With Leaves

Dyspepsia is the remorse of a guilty stomach.
A. Kerr

Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne

This Egg Salad With Leaves recipe is one of many in our Christmas Category.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This Recipe for Egg Salad With Leaves is one of thousands in the Recipes-to-go Christmas Cookbook.

I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
Rodney Dangerfield

Egg Salad With Leaves Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

This is a recipe for Egg Salad With Leaves from the recipe cookbook of Recipes-to-go (Christmas)

Most turkeys taste better the day after; my mother's tasted better the day before.
Rita Rudner

Egg Salad With Leaves recipe - a tasty recipe for you to add to your collection!
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

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The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world.
Robert Orben

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

If you find any errors in this Egg Salad With Leaves recipe please inform us and we will amend the Egg Salad With Leaves recipe immediately

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

Egg Salad With Leaves

A food is not necessarily essential just because your child hates it.
Katharine Whitehorn

Egg Salad With Leaves Directions

1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
chill up to a day.
2. Arrange leaves on a platter and put egg salad in a small bowl.
Serve leaves on plates and top with salad, or scoop salad onto leaves
and hold to eat. Makes 2
1/2 cups.

Serves: 8

Egg Salad With Leaves Recipe brought to you by Recipes To-Go

Egg Salad With Leaves Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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