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from Denise Goedeken, Platte Center, Neb.
This recipe is:
Quick
Nutritional Facts 1 serving (1/3 cup) equals 248 calories, 20 g fat (7 g saturated fat), 125 mg cholesterol, 600 mg sodium, 5 g carbohydrate, trace fiber, 10 g protein.
Originally published as Egg Salad Cheese Spread in Taste of Home February/March 1993, p50
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