Egg-peanut Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 6 | Hard-cooked eggs, finely | |
| chopped | ||
| 1/2 | c | Finely chopped roasted |
| peanuts | ||
| 2 | T | Finely chopped pimiento |
| 2 | T | Finely chopped olives |
| 1 | T | Finely chopped chives |
| 3/4 | t | Salt |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Milk |
| 1/4 | t | Worcestershire sauce |
INSTRUCTIONS
Combine all finely chopped ingredients and salt. Stir mayonnaise, milk, and Worcestershire sauce together. Blend with eggs and other ingredients. Stir well. Serve with crackers and potato chips. Yield: 2 cups. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 105
Total Fat: 12.1g
Cholesterol: 161.6mg
Sodium: 435.4mg
Potassium: 213.2mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 1.9g
Protein: 8.6g