Pimiento Egg Salad Recipe
Ingredients
| 1/2 cup each minced celery and dill pickle | ||
| 1/4 cup chopped drained canned pimientos | ||
| 2 tablespoons plus 2 teaspoons mayonnaise | ||
| 1 tablespoon plus 1 teaspoon minced onion | ||
| 2 teaspoons Dijon-style mustard | ||
| 8 eggs, hard-cooked and chopped | ||
| 8 iceberg or romaine lettuce leaves | ||
| 1/4 teaspoon each salt and pepper | ||
| 1/4 teaspoon each salt and pepper | ||
Directions
In medium bowl combine celery, pickle, pimientos, mayonnaise, onion, and mustard, mixing well; add eggs, salt, and pepper and combine thoroughly.
Cover and refrigerate until chilled.
Cover and refrigerate until chilled.
Chef
