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| Chicken and Egg Salad |
3 stalks celery, diced
1 large dill pickle, diced
1/2 red onion, diced
3 hard boiled eggs, diced
Mix all together, gently.
Salt to taste
Add mayonnaise to taste - 1/4 cup or more.
*Mayonnaise can be thinned with lemon juice for more flavor and less fat.
Chicken and egg salad is good in sandwiches, on crackers, in hollowed-out bell pepper, mounded onto tomato slices, and in a bowl all by itself.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
This recipe is #83 in Baker's Dozen Challenge Countdown
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