Recipe for Egg Ring Salad

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Yield:

Ingredients:

Amount	Ingredient
8 x	-12 hard-cooked eggs, riced or finely chopped
3/4 cup	(125-180 ml) mayonnaise
2 tbl	finely chopped parsley
2 tbl	chopped chives or finely chopped onion
1 tbl	Dijon mustard
	Salt and freshly ground pepper to taste
	Hot sauce to taste (optional)
	Tomato wedges and

Instructions:

Instructions: Mix all ingredients together in a mixing bowl and pack into a 7-inch

(18 cm) ring mold. Refrigerate for at least 2 hours and unmold before serving. Garnish with tomato wedges and/or sliced olives if desired.

Serves 4 to 6.

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