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Salads: PERFECT EGG SALAD - Thanks Lynn, Staff!
(Core compatible)
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup fat-free mayonnaise
2 tablespoons Dijon-style mustard
2 tablespoons finely chopped dill pickle
4 finely chopped hard cooked large eggs

Combine all ingredients except eggs, then stir in eggs.
Makes four 1/3 cup servings. 2 POINTS per serving.

(HINT: if you want deviled eggs, take the hard cooked eggs, split them in half, take out the egg yolks, and mix those with the ingredients above the eggs. Put that mixture in the “holes” in the egg whites.)

cblessum on 5/30/2008