Egg Salad in Squash Boats Best Dishes
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| Egg Salad in Squash Boats |
"Yellow squash is hollowed out and packed with egg salad. A terrific manner to use leftover Easter eggs."
Ingredients :
- 6 medium yellow squash
- 4 tough-cooked eggs, finely chopped
- 1/4 cup minced celery
- 1/four cup minced red bell pepper
- 1/4 cup sliced green olives
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh dill weed
- 2 tablespoons mayonnaise
- 1/4 teaspoon cayenne pepper
- 1/four teaspoon seasoned salt
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 20M |
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- Bring a large pot of water to a boil over medium-high warmth. Cut squash in 1/2 lengthwise. Remove and discard pulp. Blanch squash halves through putting in boiling water for about 30 seconds. Plunge squash in ice water to forestall cooking.
- In a medium bowl, integrate chopped eggs, celery, red pepper, sliced inexperienced olives, shredded cheese, basil, dill and mayonnaise. Season with cayenne and seasoned salt. Mix nicely.
- Spoon egg combination into squash halves, mounding if essential. Cover with plastic wrap and refrigerate till chilled very well.
Notes :
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