Egg Salad
"Celebration Cookbook," First Baptist Church of Summit, MS
6 eggs, hard boiled, peeled and grated
1/2 sleeve saltine crackers, crushed
Celery, finely chopped, to taste
Sweet pickle relish, to taste
6 drops hot sauce
Salt & pepper, to taste
Mayonnaise to moisten
Mix all ingredients. Refrigerate overnight. You may need to add a little extra mayonnaise before serving.
Note: Serve as a sandwich spread. Great when you need to stretch your eggs, and no one will know it has crackers in it.
from the July 2013 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
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