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“I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use a little less mayonnaise while enhancing the flavor,” notes Lee Levy of Tamarac, Florida. “I sometimes also toss in some chopped green olives.”
Reports Cindy F. of Seward, Nebraska, “I add a bit of chicken bouillon granules and horseradish…
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“This quick fix never fails in our home,” notes Kyt Hoover of Jackson, Michigan. “Dress up a…
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