SALMON DEVILED EGGS
1 can red salmon (7 3/4 oz.) 6 hard-cooked eggs, peeled 1/3 c. mayonnaise or Miracle Whip 1/4 tsp. each curry powder, dry mustard and salt dash each of white pepper and bottled hot pepper sauce 8 to 10 cherry tomatoes, hollowed 2 to 3 stalks celery, in 2 1/2 inch lengths Drain and flake salmon, reserving 1 tablespoon liquid. Cut eggs in half lengthwise; remove yolks and mash with fork. Combine salmon, reserved liquid, egg yolks, mayonnaise or Miracle Whip and seasonings. Spoon into centers of egg halves, tomatoes and celery sticks. Garnish with parsley, if desired. Makes 12 egg halves plus stuffed vegetables. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
