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CATEGORY CUISINE TAG YIELD
Eggs Salad 4 Servings

INGREDIENTS

1 cn (7-oz) tuna –or–
1 cn (7.75-oz) salmon (up to)
3 Ribs celery; chopped fine
1 lg Dill pickle; chopped
2 Hard boiled eggs; chopped
1/2 c Mayonnaise

INSTRUCTIONS

Mix all ingredients together, adding more mayonnaise if necessary. Chill.
Use to fill tomato cups, as a sandwich spread or atop lettuce leaves.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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