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RECIPES/Appetizers
Originally used after Easter to use up dyed Easter eggs but a good prelude to dinner. Colorful, easy and tastes good.
Egg & Olive Mold
INGREDIENTS
6 hard boiled eggs
5 Tablespoons pimento stuffed olives
3 Tablespoons EACH chopped celery, onion, parsley (curly)
4 Tablespoon soft butter (no oleo)
Salt, pepper, cayenne to taste
Instructions
Combine all the ingredients and put through Cuisinart or food mill.
Mold into a round. Garnish with more parsley, pickles, radishes, red bell pepper (or garnishes of choice). Serve with crackers.
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RECIPE FACTS

Servings: 4-6

Nutritional information per serving

High in protein

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