Pimiento Egg Salad
|Dill pickle||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄2 Cup (8 tbs)|
|Chopped canned pimientos||1⁄4 Cup (4 tbs), drained|
|Mayonnaise||2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Minced onion||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Dijon style mustard||2 Teaspoon|
|Eggs||8 , hard cooked and chopped|
|Iceberg lettuce leaves/Romaine lettuce leaves||8|
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.
Restriction:Lacto Ovo Vegetarian
Preparation Time:10 Minutes