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Nancy's Kitchen - Tried and Tested Recipes
Deviled Egg Salad










Deviled Egg Salad

6 hard cooked eggs
1/3 c. mayonnaise or salad dressing
1/2 tsp. Dijon style mustard
1/4 tsp. salt
1/4 tsp. pepper
18 capers
6 med. tomatoes
Leaf lettuce
1/2 c. shredded Cheddar cheese (about
2 oz.)
3 green onions (with tops), sliced

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it slightly. Place a caper on each. Cut stem ends from tomato. Cut each tomato into sixths to within 1 inch of bottom. Place tomatoes on lettuce on each of 6 plates. Carefully spread out sections, forming a flower. Sprinkle inside of each tomato with cheese and onion. Arrange egg halves around each tomato.
6 servings

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