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Egg Salad

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Description: Recipe for deviled eggs using one of her oil dressing recipes. From Fanny Farmer.
Egg Salad I. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs.
Size: 401 chars

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Page title:Egg Salad I. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook
Keywords:Egg Salad I. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook.
Description:Egg Salad I. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook.
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Creation Date: 03-apr-1997
Expiration Date: 04-apr-2023