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"I like to prepare this rich filling when fixing a soup and sandwich meal," comments Linda Potter of Sioux Falls, South Dakota. "It's great spread on toast for a quick breakfast bite, too." Have leftovers? Our Test Kitchen came up with the following two recipes that use up the leftover egg salad.
This recipe is:
Quick
Leftover: Layered Veggie Egg Salad
Nutritional Facts 1 cup equals 616 calories, 58 g fat (25 g saturated fat), 447 mg cholesterol, 725 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Creamy Egg Salad in Quick Cooking March/April 2002, p42
New Use for Ice Cream ConesHave picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
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Reviewed on Jun. 01, 2011 by sunnyskys
Way too much cream cheese. Couldn't taste the eggs at all. Im sorry but this was so tasteless. Don't believe I will make it again.
Reviewed on Mar. 31, 2011 by mystique054
I couldn't believe how BLAND this recipe was. I had to doctor it up with spicy brown mustard, pickle relish, and more salt before it tasted like anything.
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