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I came up with this recipe purely by accident. I was making egg salad and just kept adding different seasonings. When my friend tried it, she raved about it.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 401 calories, 29 g fat (7 g saturated fat), 233 mg cholesterol, 662 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Egg Salad Pitas in Country August/September 2000, p51
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
This is not your typical egg salad, its the ultimate egg salad. This recipe is sure to be a new favorite. Try this recipe on its own, or in a delicious sandwich with some crusty french bread.
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Reviewed on Jul. 05, 2010 by sands351
This is great. I substituted celery seed for the celery salt and used chopped celery instead of the bacon. The carrot and the celery gave it great crunch. Used whole wheat pita bread. Very tasty and will make again.
Reviewed on Jun. 08, 2010 by HurricaneKatt
Quick, Easy, Healthy, Delicious! I added a few touches of my own like using Turkey bacon, bell peppers instead of carrots, and adding more mustard less mayo. It turned out fantastic! :)
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