Stuffed Green Pepper and Egg Salad
|Green peppers||3 Medium|
|Cream cheese||1⁄2 Pound|
|Hard cooked eggs||3 , shelled|
|Sour pickle||1 Medium|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Mayonnaise/French dressing||1⁄4 Cup (4 tbs)|
Wash peppers, cut off the tops, and remove seeds.
Meanwhile cream the cheese with a fork until smooth.
Put the eggs, nuts, and pickle through the fine blade of a food chopper.
Add to cheese with mayonnaise, and combine thoroughly to make a thick paste.
Pack peppers with this mixture and chill several hours or overnight.
Slice peppers crosswise into 1/4" slices and arrange 1 or 3 slices overlapping on each serving of lettuce.
Serve with mayonnaise or French dressing.