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Asparagus Egg Salad | ||||
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Ingredients: | ||||
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6 |
hard boiled Eggs |
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Peel and slice hard boiled eggs with an egg slicer, set aside 6 of the center slices. Drain asparagus and slice into 1 inch pieces, side aside 12 of the nice tips. In a bowl stir together sour cream, mayonnaise, sugar and mustard. Fold in chopped parsley and season with salt and pepper to taste Line 6 glasses (or for easier clean up 9 oz clear plastic cups) with a leave of salad. Layer a couple slices of egg, a couple pieces of asparagus and top with a dollop of dressing. Repeat till glasses are full or you run out of product. Top with 1 center slice of egg, 2 tips of the asparagus and a sprig of parsley. Refrigerate before serving. |
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1 can |
Asparagus Spears |
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6 leaves |
Salad |
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Fresh Parsley |
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Dressing |
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4 tbs |
Sour Cream |
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4 tbs |
Mayonnaise |
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1 tsp |
prepared Spicy Mustard |
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½ tsp |
Sugar |
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White Pepper |
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Salt |
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Fresh or dry chopped Parsley |
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