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Volume II
March 11, 2008

After-Easter Eggs
By Bethany Booth

Did the Easter Bunny leave you with extra eggs? These inventive egg salad recipes will transform those leftover Easter Eggs into delightful dishes.

Smoked Salmon Egg Salad

12 hard-boiled eggs, peeled and chopped
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste

In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least two hours. Serve with crackers or on toasted wheat bread.

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Bird Nest Salad

1 egg
3 cups chow mein noodles
teaspoon garlic salt
6 hard-boiled eggs, chopped
1/3 cup mayonnaise
1/3 cup chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 tablespoons ground mustard
teaspoon lemon juice
teaspoon seasoned salt
Small jar whole green olives

In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupful onto a greased baking sheet. Using fingers, shape into small nests; make an indentation in the center of each.
Bake at 350 degrees for 12 minutes or until set. Cool for 2 minutes; remove to wire rack to cool completely.
In a bowl, combine all egg salad ingredients, mix well. Just before serving, spoon cupful into each nest. Top each nest with a couple of green olives. Serve on a platter lined with shredded or whole lettuce leaves.

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Amish Macaroni Salad

2 cups elbow macaroni, cooked and cooled
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups salad dressing
3 tablespoons prepared yellow mustard
3/4 cup sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

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