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Easter Recipes > Easter
Appetizers
Egg Salad in Squash Boats
Ingredients:
6 medium yellow squash
4 hard cooked eggs, chopped fine
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup sliced green olives with pimientos
1/4 cup shredded sharp cheddar cheese
2 tablespoon minced fresh basil
1 tablespoon minced fresh dill weed
2 tablespoon mayonnaise
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
Directions:
Bring a large pot of water to a boil over medium-high heat. Cut squash
in half lengthwise. Remove and discard pulp. Blanch squash halves by
putting in boiling water about 30 seconds. Plunge squash in ice water
to stop cooking.
In a medium bowl, combine chopped eggs, celery, red pepper, sliced
green olives, shredded cheese, basil, dill and mayonnaise, Season with
cayenne and seasoned salt. Mix well. Spoon egg mixture into squash
halves mounding if necessary. Cover with plastic wrap and refrigerate
until chilled thoroughly.
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