Victoria’s Read

Bird’s Nest Egg Salad

Ingredients
1 egg
3 cups chow mein noodles
1/4 teaspoon garlic salt
EGG SALAD:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tbsp finely chopped onion
2 tbsp minced fresh parsley
1 ½ tsp ground mustard
½ tsp lemon juice
1/4 tsp seasoned salt
Lettuce Leaves

Directions
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 mins or until set. Cool completely for 2 mins. In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.

Egg Salmon Salad

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

Directions:
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

Shrimp Egg Salad

Ingredients
1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tbsp mayonnaise
1 tsp Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Directions
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaf