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Egg Salad Crepes

Serves: 4

Print this Recipe


   * See note below.
   8 eggs hard-cooked, chopped
   1/2 cup mayonnaise
   3 tablespoons dijon style mustard
   2 tablespoons green onions finely chopped
   1/2 teaspoon dill weed dried weed (optional)
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   8 Basic Crepes
   4 ounces swiss cheese shredded (about 1 cup)


* Preparation Time: 5 minutes Storage Time: Up to 12 hours Baking Time: 20 minutes Broiling Time: 2 to 3 minutes In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.

Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.

Bell: Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.

Note: Egg salad can be used as a sandwich filling if desired.




Egg Salad Crepes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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