FOR EGG SALAD
12 California Fresh Eggs, hard-cooked and diced
1 1/2 cups green onion, finely chopped
1 cup radishes, shredded
3/4 cup dill pickles, finely chopped
1/2 cup mayonnaise
FOR COLESLAW
4 cups cabbage, thinly sliced
2 cups bean sprouts, chopped
1/2 cup green onion, finely diced
1/2 cup carrot, shredded
3 tablespoons Italian salad dressing
6 drops Tabasco sauce
Servings: 12
11. Remove from heat as soon as boiling point is reached.
12. Let stand, covered, off heat, for 15 minutes.
13. Immerse eggs in cold running water until completely cool, about 5 minutes, then peel.
14. Refrigerate until ready to use.
12 California Fresh Eggs, hard-cooked and diced
1 1/2 cups green onion, finely chopped
1 cup radishes, shredded
3/4 cup dill pickles, finely chopped
1/2 cup mayonnaise
FOR COLESLAW
4 cups cabbage, thinly sliced
2 cups bean sprouts, chopped
1/2 cup green onion, finely diced
1/2 cup carrot, shredded
3 tablespoons Italian salad dressing
6 drops Tabasco sauce
Servings: 12
11. Remove from heat as soon as boiling point is reached.
12. Let stand, covered, off heat, for 15 minutes.
13. Immerse eggs in cold running water until completely cool, about 5 minutes, then peel.
14. Refrigerate until ready to use.
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