| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Salad |
10 |
Servings |
INGREDIENTS
| 4 |
|
Hard-boiled eggs |
| 2/3 |
c |
Low-fat mayonnaise |
| 3/4 |
c |
Fat-free sour cream |
| 1 1/2 |
ts |
Dijon-style mustard |
| 1/2 |
lb |
Turkey bacon; cooked & crumbled |
| 1/3 |
c |
Green onions; chopped |
| 1 |
c |
Celery; chopped |
| 7 |
c |
Potatoes; cooked & cubed |
| 1/3 |
c |
Italian salad dressing; low calorie |
|
|
Salt; to taste |
INSTRUCTIONS
From: Barbara Schmidt <smgin2@SPRYNET.COM>
Date: Wed, 17 Jul 1996 13:57:52 -0700
Recipe By: bjs
Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend
with mayonnaise, sour cream, and Dijon-style mustard. In a separate bowl,
chop egg whites. Combine with crumbled bacon, onion, celery, potatoes, and
salad dressing. Fold in mayonnaise mixture and season with salt. Chill for
at least 2 hours. Serves 8 to 10.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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