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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's a quick and easy way to use up those after-Easter painted eggs...OR...anytime! This is really nice for lunch served over toasted whole wheat bread. Tag along a fresh fruit salad and there's a whole meal! Ingredients:
8 hardboiled egg, coarsely chopped |
1 1/2 cups celery, diced |
1/2-2/3 cup low-fat mayonnaise |
1 1/2 tablespoons onions, diced |
1/4 teaspoon salt |
1/4-1/2 fresh ground black pepper |
1 cup sharp cheddar cheese, grated |
1 cup potato chip, crushed |
Directions:
1. Combine first six ingredients. Add mayonnaise by the spoonful until it reaches the consistency you like.Mix thoroughly, but lightly so as not to break up the eggs.
2. Place in lightly greased 1 1/2 quart baking dish. Sprinkle with cheese and top with potato chips. Bake in 375F oven for 30 minutes.
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