| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, Salads, Microwave |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry white wine |
| 3 |
tb |
Finely chopped onion |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Mayonnaise |
| 2 |
|
Hard-cooked eggs, finely chopped |
| 20 |
oz |
Frozen brussel sprouts, cooked and drained |
|
|
Paprika (optional) |
INSTRUCTIONS
1. In a small, heat-resistant, non-metallic bowl pour wine over onion and
heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. 2.
Stir in lemon juice and mayonnaise. 3. Heat, uncovered, in Microwave Oven 2
minutes or until mixture comes to a boil. 4. Gently stir in eggs. S. Spoon
sauce over cooked brussel sprouts. 6. If desired, sprinkle with paprika.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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