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Colorful egg salad

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Ingredients for 4 servings:

  • 8 eggs
  • ¼ onion(s)
  • ½ can peas
  • 2 tomatoes
  • 5 tbsp Miracle Whip
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 2 gherkins or cucumber sticks
  • Parsley (frozen or fresh)
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Boil the eggs for 10 minutes, then rinse, peel, and chop. Wash and quarter the tomatoes. Remove the soft inner flesh, chop the rest, and add to the eggs. Peel the onions and dice them as finely as possible, along with the gherkins, and add them. Stir in the remaining ingredients and season with salt and pepper. Refrigerate for 2 hours before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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