Egg Salad

Ingredients

12 Roberts Eggs, hard-cooked
1/2 cup finely chopped celery
1 1/2 tablespoons grated onion
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
2 tablespoons Roberts Sour Cream
1 tablespoon prepared mustard
1 1/2 teaspoons seasoned salt
dash garlic salt

Preparation

Grate hard-cooked eggs fine; combine with remaining ingredients. Serve cold for sandwiches or on a salad plate. Egg Salad may be packed into 1 1/2 quart mold lined with transparent wrap, if desired.

Yield: 4 cups

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.