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    Continental Egg Salad


    Source of Recipe


    Internet

    List of Ingredients




    6 - eggs, hard cooked and finely chopped
    1 1/2 Cup Swiss or Cheddar cheese, shredded
    1 Cup mayonnaise or salad dressing
    2 Tbsp fresh chives, chopped
    1 Tsp prepared mustard
    1/2 Tsp salt
    4 - medium tomatoes, chilled
    - - dill weed, if desired

    Recipe



    In 1-quart bowl, combine all ingredients except tomatoes. Stir gently. Cover; chill in refrigerator for about 2 to 3 hours. To serve, cut each tomato into sixths, cutting through to within 1 inch of stem end. Fill each tomato with 1/2 to 2/3 cup egg salad. Sprinkle top with dill weed, if desired. Makes 4 to 5 (1/2 to 2/3 cup) servings.

 

 

 


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