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Honey’s Corned Beef Salad




Source of Recipe


Wendy


List of Ingredients




Honey’s Corned Beef Salad from Wendy


1 (12 ounce) can corned beef 3/4 teaspoon salt
8 eggs, hard boiled and peeled, 1/2 teaspoon pepper
remove yolks and set aside, 1/2 cup prepared mustard
finely chop whites 3 loaves (1 pound 4 ounce size)

3/4 cup celery, chopped whole wheat or white bread,
1 medium sized onion, chopped crusts removed for finger sandwiches

1/2 (10 ounce) jar sweet pickle relish, celery sprig with leaves
drained (Use as garnish for a mold.)

1-1/2 cups mayonnaise

Recipe






Break up corned beef in large bowl. Add egg whites, celery, onion, relish, mayonnaise, salt and pepper. Mix well. In separate bowl mix yolks with mustard and blend into the corned beef mixture. If too stiff add a little more mayonnaise. Cover and chill overnight. Next day spread on bread.


NOTE: To make a Molded Ball (for cocktail or wine and cheese party) spray a 12 ounce empty plastic container with non stick vegetable cooking spray and pack the corned beef salad into the container. The next day, run a table knife around the sides of the container and turn the mold onto a platter. For garnish, stick a green leaf (sprig from celery) into the center. Place crackers around the mold, with spreaders. For a variety, use pumpernickel party bread, instead of crackers and have guests make their own open-faced sandwiches.