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Egg Salad

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product:
Moms Veggie Dip

1/2 Cup Mayonnaise
1/2 bag of Moms Veggie Dip, shake well before dividing

Refrigerate this mixture for a couple of hours to let the flavors combine well. Cut up 6-8 hard boiled eggs and blend with the mayo mixture, add extra mayo if needed for a smooth texture. Mix in 1/4 cup dill pickle relish and a bit of paprika. Sweet relish can also be used, if this is what you are used to.

Use the entire bag of moms veggie for a dozen eggs.

Get your TRC Mom’s Veggie Dip here today:

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