Dilly Egg Salad Recipe
"I like to serve this sandwich filling on bread that has been spread with Dijon mustard topped with lettuce and cheese," writes Phyllis Jarvinen, Webster, North Carolina. "With a side of chips and a sliced apple, it's one of my favorite lunches."
- 3 Eggland's Best Hard-Cooked Peeled Eggs, chopped
- 1/4 cup 4% cottage cheese
- 1 celery rib, chopped
- 2 tablespoons dill pickle relish
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 slices bread
- Lettuce leaves
- In a bowl, combine the eggs, cottage cheese, celery, relish, mayonnaise, mustard, salt and pepper. Spread 2/3 cup on two slices of bread; top with lettuce and remaining bread. Yield: 2 servings.
Originally published as Dilly Egg Salad in Quick Cooking March/April 2004, p15
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