kathleen@ihuxw.UUCP (K. S. Romanowski) (07/16/84)
Over the weekend, I decided to try a new recipe for egg salad that I made up as I went along. (A lot of my cooking is like that!) It turned out o.k. and I thought that it would be a good soummertime brunch or light lunch meal. Katie's Egg Salad 5 hard boiled eggs, removed from shells and chopped 3 green onions, minced with part of the green tops 1/4 c. chopped dates (!) 1/4 c. coarsly chopped walnuts (!) 1/8 t. celery salt 1/4 c. dill pickle relish 1/3 to 1/2 c. mayonnaise (I used Weight Watchers mayo) Put ingredients in bowl and mix until well blended. Serve on whole wheat bread with alfalfa sprouts as an open-faced sandwich. Serves 4.